I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Ever scarfed down a Garbage Salad? I’m sure you have; there’s nothing like a fridge full of leftovers post-holiday, with Pinterest inspiration looking bleak and no desire to get back in the kitchen anytime soon. Well in the Rye household, we always eagerly welcome our post-Thanksgiving tradition of a Garbage Salad after we’re nice and stuffed from the day before.
In true Garbage Salad form, we literally throw all of our Thanksgiving leftovers into a salad for the perfect light meal (so we’re nice and spry for all of the Black Friday shopping!). There’s no exact recipe or formula for our Garbage Salad, but I always enjoy the hints of butternut squash and pomegranate seeds among fresh arugula (always fresh arugula), hard-boiled eggs and almond slivers. So grab a leftover roll and top with any dressing of your choice, voila.
From the entire WOM team, I hope you and yours have a wonderful Thanksgiving…one that even requires you to pull out the stretchy pants and throw the calorie count out the window! Truly, MKR
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You know, there’s really not much straying from the usual dishes on Thanksgiving (turkey, stuffing, green bean casserole, cranberry sauce, etc.) but every year, I try to do a different take on the classics. Especially when it comes to the stuffing and the cranberry sauce (I’m really obsessed with cranberries right now).
I always really enjoy a good crunch with soft bites, and I’ve found that Thanksgiving stuffing is the perfect dish which to add a little crunch. By adding cranberries, walnuts, plenty of fresh herbs and a sprinkling of pomegranate seeds to the stuffing, the dish welcomes another depth of flavor and texture.
But I’m sure you have someone around the table that wants their dishes how they like it, year after year, no changes (in my case: my entire family). Luckily, my Thanksgiving stuffing recipe doesn’t change much even with my addition of cranberries and pomegranate seeds. Per the recipe those are added at the end making it easy to incorporate those to just half of the dish, while leaving the other classic.
A quick way to elevate your cranberry sauce, another Thanksgiving classic, is to add freshly grated orange peels, juice from the orange and a sprinkle of cinnamon. The cinnamon adds a level of warmth while the orange adds a new crisp bite of citrus. And I like to think my cranberry sauce is even more gorgeous atop with fresh orange peels. Don’t the colors just pop!?
This year I also traded out our standard dinner rolls for the buttery, melt in your mouth, croissant roll. And no I didn’t slave away for hours in the kitchen making them from scratch, instead I opted for the taste-like-made-from-scratch-but-really-they’re-frozen croissants from Williams Sonoma. These guys, including the chocolate, have always been a Christmas morning tradition for my family so I thought why not enjoy them on Thanksgiving as well.
Lastly, I’ve found that pre-cutting your turkey to serve makes it so much easier for guests to help themselves (not to mention it’s such a more gorgeous presentation!). After all, nobody wants to stare at a turkey carcass while they dig in for seconds. Oh, and a brass serving set and fresh eucalyptus from Trader Joe’s (for only $5) instantly elevates the turkey platter to impress everyone around the table. TRULY, MKR
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Any time our dear friends at Project Sip mix up something new, we know we’re going to love it (remember their Old Fashioned?!). Well our favorite mixologists have done it again with today’s quintessential cold-weather cocktail that warms your belly with each sip.
The inspiration for this tasty libation? Jenn and Kathryn explain it as “dreaming of cozy fall nights by a fire. We’ve paired the crispness of apples with a smooth whisky bourbon to capture the elements of fall in a drink.”
Stop! Apple Thyme is not playing around; a double shot of whiskey, double shot of apple brandy, a shot of thyme simple syrup and a splash of lemon juice make for the perfect mouth-watering blend. So grab your cozy plaid throw and meet us by the fire, drink in-hand! Cheers, Kat
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