Disclaimer: Quarto Cooks generously provided the cookbooks for this post and giveaway. I was not compensated in any other way, and all the opinions expressed are my own.
Isn’t it amazing how the smells and flavors of food can instantly transport us to another time and place? I think that’s why we find it so comforting to send care packages filled with treats to loved ones who don’t live near us, whether they’re in college (like my son), serving in the military, or working and living away from their childhood home. I found the coolest book, called The Flying Brownie, on Quarto Cooks, and I just had to make it a Cookbook Corner selection! Author Shirley Fan has filled it with valuable shipping and packing tips and great recipes too ~ and thanks to my generous friends at Quarto Knows, I have a copy to give away to one lucky reader!
Disclaimer: In exchange for writing three posts about the 2016 International Food Bloggers Conference, I was given a reduced rate to attend. I was not compensated in any other way, and all the opinions expressed are my own. This is the third and final post.
Spending a weekend at a food bloggers’ conference is always jam-packed with activity, food and facts – which is all fun, of course! It always takes a little while after returning home to sort out everything in my head. Spending time and connecting with old and new friends is, I think, the best part of attending these events.
Disclaimer: I was compensated by DMI Agency for key ingredients in this recipe and for writing the printed column, The Recipe Box, in Direct Magazine’s October issue. All opinions are my own.
Listen! The wind is rising, and the air is wild with leaves. We have had our summer evenings, now for October eves! (Humbert Wolfe) October?!? How is it October already? I can’t believe how quickly fall goes by, when I just want to savor every moment of it. We’ve had a few cooler days and everyone here is hoping we are through our 90 and 100 degree temperatures for the year. We’re all ready for sweater weather and the oh so comforting soups, stews and slow cooker meals that go with it. One of my favorite – and most fun – recipes is Dinner in a Pumpkin. It’s the perfect thing to make on Halloween – you can bake it while your trick-or-treaters are getting costumed up, and enjoy it before or after the door-knocking festivities. It’s so versatile; change up the filling to suit everyone’s tastes…and a scoop of baked pumpkin with each serving gives extra flavor, texture, and nutrition!
Disclaimer: In exchange for writing three posts about the 2016 International Food Bloggers Conference, I was given a reduced rate to attend. I was not compensated in any other way, and all the opinions expressed are my own. This is the second of the three posts.
Our family loves olives…I mean we really love them! Growing up, my grandparents always had them on hand. They would buy multiple cans of them for family dinners where at least 20 of us would gather around the table – and there would be nary an olive left at the end of the meal. My dad would – jokingly – adopt a look of shock and horror if he saw anyone reaching for the last olive in the dish. (Actually, he still does that!) Other than seeing them sliced on pizza, though, we pretty much ate them straight out of the can – so I was really excited when Lindsay Olives celebrated their 100th birthday with olive appetizers at the International Food Bloggers Conference.
Disclaimer: I was compensated by DMI Agency for key ingredients in this recipe and for writing the printed column, The Recipe Box, in Direct Magazine’s September issue. All opinions are my own.
Hello, September, when the seasons transition from summer to fall, apples and brilliantly colored autumn produce appear at the farmers markets, and we begin to feel a welcome crispness in the morning air. Though the days remain warm I crave the flavors of the coming season. My Autumn Chicken Salad recipe for this month’s issue of Direct Magazine is a “fallified” version of the perennial potluck favorite Chinese Chicken Salad. It incorporates crisp apples, sweet-tart cranberries and toasted pepitas into the vegetables, and honey, ginger and sweet-hot mustard in the vinaigrette, for a refreshing and delicious autumn makeover.