Celery Root Stew from The Hot Plate

celery root stew

I love celery root! As the name suggests, it does have a refreshing celery kick, which makes it a terrific ingredient when making rich soups like this one. I’ll be honest and say that I think celery root is one of the ugliest vegetables I have ever seen. If it were in high school it would be the geek that everyone throws slushies at (sorry, Glee reference!). However, like most appearance-labeled nerds, this veggie has a heart of gold. Once you peel through the knotted exterior there is a crisp center that is absolutely to die for. Whether you are adding it to a roast, making a mash, or simmering a soup, it adds a little something-something that will have new cooks feeling like pros!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 4-6

Ingredients

-3 tablespoons extra virgin olive oil, divided

-1 medium sized celery root (celeriac), exterior cut off and flesh chopped

-1 leek, white and light green portion halved lengthwise and thinly sliced crosswise into half moons (discard dark green and root)

-1 garlic clove, peeled and smashed

-1 teaspoon dried tarragon

-1 bay leaf

-pinch crushed red chili flakes

-1/2 cup half and half

-1 ounce brandy (optional)

-salt and pepper

Optional garnish:

-4 slices Focaccia

-Fleur de Sel

-extra virgin olive oil

Directions:

1. In a large pot over medium heat add 2 tablespoons of the olive oil. Add the sliced leeks and stir until slightly softened. Add the celeriac and stir for 4 minutes.

2. Add the garlic clove and stir for 1 minute. Add the tarragon, bay leaf and chili flakes and stir for another minute.

3. Add enough water to just cover the celeriac. Season with salt and pepper. Bring to a boil and then reduce to a simmer until the celeriac is fork tender, about 30 minutes.

4. Purée the soup using an immersion blender or let it cool and working in batches purée it in a blender or food processor.

5. Return the soup to the pot if necessary. Stir in the half and half and brandy. Taste the adjust the salt and pepper. Remove the bay leaf.

6. Bring the soup back to a simmer and simmer for an additional 10 minutes.

7. If you can to make the garnish. Preheat the broiler to high. Arrange the focaccia on a single layer on a baking sheet. Broil the focaccia on both sides until just golden, less than 1 minute per side.

8. Remove the focaccia and drizzle with good quality olive oil. Sprinkle with fleur de sel.

9. Divide the soup between bowls and top with a drizzle from the remaining 1 tablespoon of olive oil and little freshly ground black pepper. Serve with focaccia.

Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

Related:

Turn Your Holiday Cookies into Stained Glass Decor

stained glass

Thinking about revamping your Christmas cookies (and décor) this holiday season?

Inn at Laurel Point‘s award winning pastry chef, April Iverson, shares a sweet and spectacular way to jazz up Christmas baking with her Life Saver stained glass window cookies.

Here’s how to do it:

Sprinkle the inside of your design with crushed life savers and bake.  So simple and the effect is so cool.  Bake for 6-9 minutes at 350F or until the candy has melted.  Be sure to wait until it has thoroughly cooled before moving off your tray, giving the candy time to set.  Consider using silicone backing pads or parchment paper to remove once cooled.

Use April’s favourite gingerbread cookie recipe as a start. Then click over to our holiday guide for more Christmas cookie and holiday baking recipes.

Related:

50 Awesome Holiday Appetizers

1557572_10152135511684031_348582561_n

The holiday season is in full swing, which means it’s time for Christmas parties galore! Of course, no party is complete without a great selection of appetizers. Check out our selection of the top 50 holiday appetizer recipes.

Stick It To ‘Em

1. Mint Lamb Pops with Raita

2. Lemon Chicken Lollipops

3. Spanish Pinxos

4. Antipasto Skewers

5. Tofu Skewers with Walnut Pesto

6. Coconut Shrimp

7. Chorizo Bites with Arugula

8. Pork Skewers with Avocado Tzatziki

9. Caprese Skewers

10. Panko-Crusted Chicken Skewers

Wrap Stars

11. Prosciutto-Wrapped Melon

12. Almond-Stuffed Bacon-Wrapped Prunes

13. Asparagus in Prosciutto

14. Piggies in a Blanket

15. Bacon-Wrapped Olives

16. Cheese Wrapped in Grape Leaves

17. Smoked Salmon-Wrapped Breadsticks

18. Lemony Prosciutto-Wrapped Shrimp

19. Bacon Roast Pork Tenderloin

20. Prosciutto-Wrapped Quinces

Oh Christmas Tree, Oh Christmas Brie!

21. Baked Maple Brie

22. Walnut Brie Strudel

23. Grape Chutney with Brie

24. Brie Cranberry Tarts

25. Almond-Crusted Brie

26. Baked Mango Chutney Brie

27. Canadian Brie Fondue

28. Sundried Tomato Pesto on Brie

29. Pecan and Stilton Stuffed Brie

30. Orange Baked Brie in Puff Pastry

On A Roll

31. Kimchi Crab Spring Rolls

32. Curried Asparagus Lemon Rolls

33. Salad Rolls with Mango and Avocado

34. Smoked Salmon Egg Rolls

35. Sausage Rolls with Mustard Dip

36. Quail Saltiboca Rolls and Fig Vincotto Glaze

37. Lobster Rolls with Pickled Asian Pears

38. Cucumber Roll with Salmon Roe

39. Vegetable Salad Rolls

40. Wakame Sushi Rolls

Born To Dip

41. Ginger Almond Eggplant Dip

42. Cilantro Dip

43. Spinach and Yoghurt Dip

44. Layered Mexican Dip with Nacho Chips

45. White Bean and Rosemary Dip

46. Garlic and Fine Herb Dip

47. Goat Cheese and Yellow Pepper Dip

48. Thai Peanut Cheddar Dip

49. Roasted Eggplant and Cheddar Dip

50. Baked Spinach and Feta Dip

Related:

Happy Holidays from the Food Network Family

Happy-Holidays-From-Food-Network

‘Twas the week before Christmas and all through the house,
Chefs were busy cooking, for children and spouse.
Anna’s rich shortbread, Roger’s exotic feast;
John’s English puddings and Dean’s grilling meat.
But never could they forget  the loyal fans this time of year,
So they’ve asked us to spread some of their holiday cheer!
From our family to yours we wish a safe and delicious night;
Merry Christmas to all, and to all a good bite.

holiday wishes

 

 

Related:

Salmon Recipes in 20 Minutes or Less

salmon recipes in an hour or less

Before you dive into the world of turkey and ham this holiday season, try out one of these delicious salmon recipes! You need quick and simple meals to fill you up before you head off to finish your Christmas shopping, so there’s no hour-long prep to be found here! Set aside a few minutes of your day and get your salm-on with these nutritious and tasty recipes.

20 minutes: BBQ Salmon on a Plank with Foccacia and Grilled Veggies Recipe

15 minutes: Caribbean Coconut Crusted Salmon Recipe

6 minutes: Broiled Salmon Recipe

Related:

8 Stunning Holiday Dessert Recipes

Beautiful-Holiday-Dessert-Recipes

If your dessert table needs to be dressed to impress this Christmas, we’ve got eight drop dead gorgeous recipes that are a cinch to make, but will leave guests wondering whether a team of elves slaved away in your kitchen.

Click on the image in the gallery below to get the recipe, start baking, and serve up a dessert that will knock the socks off everyone from your mother-in-law to ol’ Saint Nick!

Show us your own holiday baking by tagging your photos on Instagram and Twitter with @FoodNetworkCA and #FNCeats

Related:

Prawn, Kale and Barley Risotto from Dan’s Good Side

prawn kale and barley risotto

Risotto is my go-to dinner on a fairly regular basis. It’s the kind of dish that you can make for 2, or 4, or even 8 people (pan size permitting) without a lot of stress. I’m also kind of a strange guy and like to eat cold food as a midnight snack, and I think risotto is particularly tasty fresh out of the fridge in the middle of the night. Hey, don’t knock it until you try it…

This dinner definitely falls under the category of ‘Hmm, what can I make with these leftover ingredients in my fridge?’. Since my love for kale seems to be undying this year, I happily tossed some into this dinner as well. Barley is a great substitute for arborio rice when it comes to risotto. Especially if risotto intimidates you, I find barley to be  way more forgiving. This was the first time I ever tried to put mascarpone cheese into the rice dish as well. It added a rich, creaminess that was pretty fantastic.

Serves: 4

Total cook time: 25 minutes

Ingredients:

6 cups vegetable broth

1 cup half and half

1 yellow onion (diced)

2 cloves garlic (minced)

1/4 cup white wine

2 cups uncooked barley

1 1/2 cups kale (stems removed, finely chopped)

1 lemon (zest and juice)

1/2 teaspoon cayenne pepper

1/4 cup mascarpone cheese

8 medium prawns (peeled and chopped)

1 tablespoon fresh dill

salt and pepper


Directions:

1. Start off by heating the vegetable stock and cream together in a medium pot on medium-high heat. Once it begins to simmer, reduce to low heat to keep nice and hot.

2. Next, cook the garlic and onion down in a large pan on medium-high heat until softened, about 5 minutes. Reduce to medium heat, add the barley to the pan, stir and let cook for another 2-3 minutes.

3. Now, ladle in 2 cups of the hot vegetable broth. Stir occasionally until most of the liquid has been absorbed, then add the chopped kale, lemon and cayenne to the pan as well as 2 more cups of broth. Continue to let cook, adding broth as needed and stirring regularly until the barley reaches an el dente texture.

4. Reduce to low heat and stir in the mascarpone, chopped prawns and dill. Let cook until prawns have cooked through, about 1 minute. Finally, season to taste with salt and pepper and serve!

Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.

 

 

 

 

 

Related:

Top 9 Peanut Butter Cookie Recipes

peanut butter recipes
It’s National Bake Cookies Day today, and we wanted to round up one of our all-time favourites: peanut butter cookies. This holiday season, serve up these irresistible treats and watch both adults and kids go (pea)nuts!

 

1. Warm Peanut Butter Cookie Cakes Recipe

2. The Ultimate Peanut Butter Cookie Recipe

3. Peanut Butter and Jelly Cookies Recipe

4. Peanut-BETTER Gingersnap Cookies Recipe

5. Sweet Banana Peanut Butter Cookies Recipe

6. Christine’s Peanut Butter Cookies Recipe

7. Peanut Butter Cookies Recipe

8. Chocolate Peanut Butter Cookies Recipe

9. Peanut Butter Sandwich Cookies Recipe

 

 

Related:

Bake Off Results: Classic Chocolate Chip Cookies

It’s the happiest time of the year, and nothing spreads holiday cheer (or any kind of cheer, really) like classic chocolate chip cookies. This recipe by Anna Olson was a hit, and we’re thrilled to see the different ways that you all made it your own. Thanks to everyone who submitted photos, and a huge congrats to Sarah R, whose chocolate chip cookie cups stole our hearts. Check out all the entries below!

 

 

Related:

What It’s Like (Sort of) on Chopped Canada

Chopped-Canada-Group-Shot

 

Earlier this month, I  was invited to an event where the host and celebrity chef judges of Chopped Canada put members of the media through their culinary paces in a Chopped mini-challenge. I literally had the chance to walk in a chef’s clogs and learn first-hand what it’s like to compete as a Chopped Canada contestant. The participants were paired and asked to cook and plate perfectly identical appetizers for each of the judges in 30 minutes. First realization of the event: the real Chopped Canada chefs don’t have it that easy – they are on their own and they have to cook three courses, not just one.

 

Chopped-Canada-Mini-Challenge-Group

 

The clock starts.  My partner, Emily Richards, and I open our mystery basket of ingredients. We pull out a beef tenderloin, grapefruit, aged Canadian cheddar and candy sprinkles. We first panic, but then quickly decide what to do and run off in opposite directions gathering ingredients from the pantry. The candy sprinkles go into an Indian-style spice mix that I use to crust the beef tenderloin that is then seared in a hot, hot pan. Emily makes a salad of gourmet greens, grapefruit and shaved fennel bulb. Tuiles are made out of the cheddar cheese and decorated with fresh herbs and candy sprinkles. With seven minutes to go, the beef is sliced and plated first, topped with the greens and a cheddar cheese tuile. Our dish looks gorgeous, but now the judges have their say.

 

Chopped-Canada-Mini-Challenge-Final-Dish

 

It is just as nerve-wracking standing in front of the judges as it is to do the actual cooking. They liked the dish a lot, but we did get chopped in the end. It didn’t matter; we rose to the challenge! Adrenaline can do amazing things for creativity when faced with what seems like an impossible challenge. I can’t wait to see how the real contestants use their skills, food knowledge and adrenaline in the Chopped Canada kitchen.

Chopped Canada premieres January 2 at 10 p.m. ET/PT. Visit www.foodnetwork.ca/choppedcanada to find out more about the show.

Ania Krysa is a web producer for Food Network Canada.

 

Winter Wonderland Dinner Party Recipes

Have your guests take a walk through a winter wonderland with these delicious snow-themed recipes. The only rule? The whiter, fluffier, the better! Bonus: for those of you with white carpets, blouses or tablecloths, you can finally breathe a sigh of relief. There’s no red wine or tomato sauce allowed at this dinner party. Let it snow!

460x307_dinner_party

Drinks 

Toasted Marshmallow Milkshake Recipe

Chocolate Martini Recipe

Eggnog Recipe

Savoury

Cheddar, Cauliflower and Potato Soup Recipe

Laura Calder’s Cauliflower Gratin Recipe

Fettuccine Alfredo Recipe

Fluffy Rice Recipe

Olive Oil Popcorn Recipe

Louis’ Potato and Leek Soup Recipe

Roast Garlic Mashed Potatoes Recipe

Brie Soup Recipe

Five Cheese Quiche Recipe

Sweet

Icing Sugar Cookies Recipe

White Peppermint Truffles Recipe

Peppermint Sugar Cookies Recipe

Toasted Coconut Cake Recipe

Frozen White Chocolate Souffle Recipe

Toasted Coconut Doughnut Holes Recipe

Coconut Chiffon Recipe

Quick and Snappy Ginger Lemon Ice Cream Sandwiches Recipe

Buttercream Icing Recipe

Cocoa Wafer Cookies Recipe

Homemade Orange Blossom Marshmallows Recipe

Banana White Chocolate Cake with Cream Cheese Icing Recipe

Homemade Espresso Marshmallow Recipe

Rum Balls Recipe

White Chocolate Pavlova Recipe

French Macarons Recipe

Related:

Food Network Chefs Cook for a Cure

Cook-For-The-Cure

The first-ever Canadian Breast Cancer Foundation KitchenAid Cook for the Cure Culinary Showdown took place on Saturday, December 7 at The Fairmont Royal York, Toronto. This event gave culinary enthusiasts the opportunity to fundraise for a chance to cook alongside celebrity chefs in the type of team cooking challenge normally reserved for TV. The day started off with Top 50 Fundraisers participating in Celebrity Chefs School where participants were let in on the chefs trade secrets.

Chuck-Hughes-Cook-For-The-Cure
Chef Chuck Hughes shows fundraisers how to cook like a pro during the Celebrity Chefs School portion of the event.

The day culminated with the Culinary Showdown where five teams competed under the spotlight to create three unique dishes and applying the skills mastered during Celebrity Chefs School. It was an outstanding day and evening, thoroughly enjoyed by all who attended.

 

CBCF raised over $600,000 and there were participants representing every region. The top fundraiser was Albert Haddad, who raised $20,002! There were 3 other competitors, very close behind. Emcee Dean McDermott and Host, Chef Tyler Florence engaged the audience and five teams on stage to make the evening into a fierce competition.

Cook-For-The-Cure-Winning-Team

Chef Mark McEwan celebrates the win with his team.

Team McEwan earned bragging rights as it won best score as they pulled out all the stops for the dessert course, wiping out the other four teams.

 

Related:

Top 16 Hot Chocolate Recipes

16 hot cocoa recipes

Top 16 Delicious Hot Chocolate Recipes

 

Hot chocolate, hot cocoa, hot cup of heaven. We don’t care how you say it; the only thing we know is that when you put chocolate and milk into a cup and warm it up, great things happen. Don’t believe us? We’ve rounded up 16 of our favourite hot cocoa recipes. We bet you’ll be craving a steaming hot mug before you get to the end of the list.

 

1. Hot Cocoa with Rum Recipe

2. Hot Hot Cocoa Recipe

3. Berry Hot Chocolate Recipe

4. Garam Masala Hot Chocolate Recipe

5. Oaxacan Hot Chocolate Recipe

6. Spiked Hot Chocolate Recipe

7. Chili Hot Chocolate Recipe

8. Creamy Hot Chocolate Recipe

9. Virtuously Rich Hot Chocolate Recipe

10. Camille’s Chocolate Chaud Recipe

11. Chocolate Pots Recipe

12. Hot Chocolate Recipe

13. Mexican Hot Chocolate Recipe

14. Peanut Butter Hot Chocolate Recipe

15. Spicy Hot Chocolate Recipe

16. White Hot Chocolate Recipe

Related:

 

Top 8 Irresistible Tourtiere Recipes

tourtiere recipes

Don’t fret over what to serve your dinner guests this holiday season; once you master the flaky crust and savoury meat filling of a tourtiere, you can really do no wrong. The French-Canadian meat pie has been a national staple for two centuries, and we’ve got 8 delicious variations for you to try. Check them out below!


1. Tourtiere Recipe

2. Chuck’s Tourtiere Recipe

3. Tourtiere De Ville Recipe

4. Tourtiere with a Twist Recipe

5. Tourtiere Phyllo Triangles Recipe

6. Classic Tourtiere Recipe

7. Tourtiere with Tomato Jam and Pickled Vegetables Recipe

8. Vegetarian Tourtiere with Cheddar Recipe

 

 

Related:

Homemade Gourmet Gingerbread House Decor

Gourmet-Gingerbread-House-Decorations

Homemade Gourmet Gingerbread House Decor

A well-decorated gingerbread house can be as show-stopping as a gorgeous Christmas tree. This holiday season, kick your cookie construction up a notch with homemade gourmet toppers. Think Anna Olson meets Sarah Richardson; with easy, upscale and delicious decor, your gingerbread house will taste as fabulous as it looks!

 

The Classics

Start with the basics and build from there. Prep a big batch of cookie icing – both for decor and as glue for your other decorations – then divide into small batches to be mixed with food colouring. Anna Olson’s standard royal icing recipe is the perfect base. Then step up the standard candy toppers by alternating clear tiles of this peppermint candies recipe with pink peppermint candies.


Double-Duty Decor

If you’re decking your halls with strings of popcorn, save a little for the gingerbread rooftop! Naked popcorn can be used as snow on your gingerbread house, or tint your leftovers with shades of brown by drizzling or tossing with dark chocolate, caramel and butterscotch for spectacularly decadent rooftop shingles.

 

Break It Up!

Fill a cookie sheet or baking pan with easy, large-batch recipes of sweet treats that can be snapped, crumbled and layered on and around your gingerbread house. Some of our favourites include almond nougat, peanut brittle, sponge toffee and peppermint crunch bark. Break sheets of these recipes into pieces and shapes that fit your design and vision. (It’s a good way to work out your holiday stress, too!).

 

The Gourmet Touch

Those who are into hardcore decor may choose to do some landscaping around their gingerbread homes. Adorn the house’s lawn with festive fondant flowers, and drape delicious “ornaments” made out of colourful fudge brownies. To cook up the illusion of fluffy snow, try this homemade marshmallow recipe to add some plush winter white.

 

Go Nuts!

Bring quick, easy and totally delicious decor out of its shell. Roast some honey-spiced nuts or whip up a batch of Chuck’s candied pecans to sprinkle some savoury flavour over your sweet creation. Mix and match your favourite nuts for a gingerbread house that’s got sugar, spice and everything nice!

 

Related:

 

Roasted Garlic Pork Meatballs and Walnut Pesto from Dan’s Good Side

pork meatballs

While this is not quite a complete meal, both the meatballs and the pesto can be made ahead of time so when it comes to the 30 minutes between walking in the door and sitting down for supper, you’ll be ahead of the game.

Of course, these pork meatballs would also be fantastic in a variety of pasta sauces and the pesto makes a great spread for sandwiches when mixed with a little bit of Greek yogurt or mayonnaise.

Makes 20 meatballs, 2 cups pesto
Total cook time: 30 min

Ingredients:

Meatballs:

1 yellow onion (diced)

1 1/2 lb ground pork

1 egg

1 bulb garlic (roasted, loosely chopped)

1/4 cup bread crumbs

1 tablespoon soy sauce

2 teaspoons grainy dijon mustard

1 teaspoon dried parsley

salt and pepper

canola oil

Pesto:

1 clove garic

1 lemon (zested and juiced)

1 1/4 cup arugula (packed)

2/3 cup walnuts

1/4 cup freshly grated parmesan

olive oil

salt and pepper

Directions:

1. Preheat your oven to 400 degrees. Cook down the diced onion in a pan with a bit of canola oil on medium-high heat for 5 minutes. Place into large mixing bowl and allow to cool for a few minutes.

2. Next, add in remaining meatball ingredients, season generously with salt and pepper and mix with hands until well-incorporated. Roll out by hand into 20 small meatballs, approximately 1″ in diameter.

3. Heat some canola oil in a large pan on medium-high heat and brown the meatballs on all sides, working in two batches. Transfer to a large baking dish and let roast in the oven until completely cooked through, about 15 minutes. Cover and keep warm until ready to serve.

4. For the pesto, place all ingredients into a blender or food processor and pulse while slowly adding some olive oil (should only need approximately 1/3 cup) until a chunky sauce forms. Scoop into a small bowl, season lightly with salt and pepper and give the pesto on final stir.

5. To serve, place small spoonfuls of the pesto onto a serving platter and top with the warm meatballs. The pesto will keep in the refrigerator for up to 10 days.

 

 

 

Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

 

 

Related:

 

Quick Chicken Tikka Masala from The Hot Plate

chicken tikka recipe

This Tikka Masala recipe is one of my favourite British pub meals. This flavourful meal can really spice up ordinary chicken and leave you feeling satisfied! In just 30 minutes you can have a healthy Indian dish ready to serve! It is sure to be a hit and is a quick and simple meal for any day of the week!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 tablespoon canola oil

1 medium Spanish onion, thinly sliced

1 garlic clove, minced

6 skinless boneless chicken thighs, chopped

1/2 cup non-fat Greek yogurt

1 cup tikka masala paste

cilantro, for serving

Basmati Rice, for serving

Directions:

1. In a large skillet, heat canola oil over medium heat. Add chicken pieces and cook until just browned, about 5 minutes.

2. Add onion and garlic and sauté for 5 minutes. Stir in tikka masala paste and yogurt; simmer for 15 minutes until chicken is cooked through.

3. Serve on basmati rice with a sprinkling of fresh cilantro.

Amanda Riva is the host of The Hot Plate,
a free online cooking show dedicated to inspiring culinary confidence
in new cooks. The Hot Plate also offers regular cooking tips and advice,
how-tos, and information on seasonal ingredients.

 

 

Related:

Martha Stewart’s Top 5 Holiday Entertaining Tips

martha-stewart-holiday-entertaining

Martha Stewart demonstrates her top entertaining tips at the 2013 Delicious Food Show in Toronto.

Known for her impeccable style and lavish soirees, Martha is a true inspiration for those aspiring to be the ultimate dinner-party (or brunch, or cocktail party, or typical Tuesday night) host. Her ideas come from dining out as much as possible and paying attention to top food trends, but for holiday season entertaining, Martha lets us in on how she gets it right every year.

Martha Stewart’s Top 5 Holiday Entertaining Tips:

1. Always have the essentials on-hand. When guests stop by last-minute, have what you need in the house to make easy but impressive dishes like poached eggs, berry crisps or apple pie; minimal effort with big impact. This does not mean you need the pantry fully stocked though. Martha’s fridge does not have much, but she makes a point of having fruit, butter, four kinds of milk, cottage cheese and condiments.

2. Homemade gifts go a long way. Martha’s go-to Christmas present is “Mrs. Maus’s Fruitcake” from her first cookbook. Her trick is chopping the fruit by hand with a sharp Japanese cleaver. You don’t have to be a seasoned pastry chef to gift baked goods; newbies can find success with things like bundt cake or no-bake cakes. A lot of recipes from “Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more” have only five ingredients, and all you need is an oven and a mixer.

3. Be organized. The most important thing is to make sure your party is fun for your guests, which is impossible if the host is frantic. Martha’s parties tend to get bigger and bigger every year, which can be overwhelming. But a well thought-out plan will keep the host (and guests!) in party mode.

4. Keep the  menu within your ability.You can get into a lot of trouble being overly ambitious. Keep things simple and everything will flow more smoothly.

5. Start the party off with a bang: when guests arrive, have a really good drink ready to greet them with. Martha is particularly fond of sugar-rimmed bourbon sours!

Related:

Top 13 Mood-Boosting Recipes

winter blues recipes

13 Recipes to Cure Your Winter Blues

 

If you’re feeling the effects of the season starting to creep in, combat wintertime blues with these feel-good foods that will boost your energy and lift your spirits. (Seriously, science says!).

 

Sunny-Side Up Eggs

Actually, any kind of eggs will do the trick, but why not make them match your sunny mood? Eggs contain Zinc, Vitamin B and protein, which all lead to one thing: energy.

Open-Faced Eggs Florentine Recipe

Sunny-Side Up Omelet Recipe

Turkey Meatloaf Sandwich Recipe

Oregano

This earthy herb is full of caffeic acid, quercetin and rosmarinic acid, which are all proven to help combat depression and calm you down. Deep breaths and oregano all winter long!

Roast Garlic Oregano Butter Recipe

Oregano-Crusted Lamb Recipe

 

Dark Chocolate 

This one comes as no surprise. You’ve probably heard that dark chocolate is great for improving blood-flow to the brain, helping to boost concentration and mood. Go ahead and indulge without the guilt!

Dark Chocolate Peanut Butter Crunches Recipe

Anna Olson’s Dark Chocolate Truffles Recipe

Dark Chocolate Mousse Recipe

 

Honey

Honey, I’m home! Swap sugar for honey this winter in order to keep your brain healthy and your blood sugar levels at bay.

Baked Figs with Honey and Yogurt Recipe

Honey-Roasted Carrots Recipe

Honey-Yogurt Dip Recipe

 

Coconut

Go coco-nuts for the tropical fruit this winter. They contain triglycerides, which are fats that put you in a better mood and improve the health of your brain.

Coconut Ice Cream Recipe

Cucumber Salad with Fresh Coconut Recipe

 

 

 

Related:

The Best Stocking Stuffer: Chocolate Bark Recipes

chocolate-bark-recipes

5 Festive Chocolate Bark Recipes

Stocking stuffers got you stumped? Leave the busy mall behind and hit the kitchen with chocolate bark recipes that are as easy to make as they are to devour! Just melt, mix, chill and break for a gift that’s slim enough for the stocking but packs big flavour. Here are five festive variations for your holiday gifting needs.

1. Peppermint Crunch Bark Recipe

2. Crunchy Jungle Bark Recipe

3. White Chocolate Bark with Pink Peppercorns Recipe

4. Ginger and Apricot White Chocolate Bark Recipe

5. White Chocolate and Cranberry Bark Recipe


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