recipes: Spring Awakening
- 03/23/15 02:42 AM
Spring is truly an awakening. The first season of the New Year transforms the landscape into layered blankets of color. It’s a subtle celebration of longer and warmer days with fresh new produce arriving daily. Farmers’ markets and local farm stands start to open, and grocery store bins lined with fresh fruits and vegetables offer inspiration for a new season’s menu. Edible flowers come into season during spring. The floral accessory complements any course, but looks especially lovely atop a watercress and avocado salad that’s been laced with a subtle but vibrant lemon vinaigrette. Lamb chops and spring leeks are … (1 comments)
A fragrant and sumptuous table of food is a delightful way to bring family and friends together any time of year, but even more so during the celebratory holiday season. Winter flavors are caressed with a bit of indulgence to enchant and welcome guests—making any event a most memorable occasion. These recipes will make the kitchen of your new home smell amazing. If you are looking to buy or sell in 2015, then call me at 214-679-1772 or visit www.homespricedtosell.com.
Breakfast in Bed Morning's Ultimate Indulgence Making the morning enjoyable is the best way to guarantee a good day to come. Even when I’m busy with the bustle of the weekday dawn, I insist on a few rituals that make it brighter—music, a hot cup of tea, and a nourishing, if not quick, bite to eat. When it comes to the weekends though, I like to embellish the routine. A simple pancake gets gussied up with roasted fruit, and the familiar scone takes on a new tone with dried figs and fennel. This is food to gather around. The … (0 comments)
recipes: Embracing Autumn
- 10/29/12 07:54 AM
Embracing AutumnCooking Comfort in the Kitchen Written and Photographed by Brenda Crow No matter the weather, fall officially ushers in the season of comfort. Gone are the lingering days of summer, meals taken outside, and berries eaten by hand. They're replaced instead by brilliant sunsets, autumn harvest, and a bounty of foods fit for the oven. So often, guests commune in the warmth of the kitchen. I think it's a fine place to start a meal, sipping on cocktails while the main event gets underway. But after that, it's all about the dinning room. Indeed, this menu is prepared with … (0 comments)
recipes: Eating Your Greens
- 09/07/12 07:17 AM
EatingYour Greens FIVE SALADS THAT SHOWCASE THE SEASON'S BEST PRODUCE Written by Caroline Ford Photography by Brenda Crow It's easy to get stuck in a salad rut when you're standing at the market faced with rows upon rows of leafy greens ranging from pale lime to bright kelly to deep forest. Despite the wealth of lettuces most stores now stock, I'm equally guilty of scooping up a bag of mixed baby greens or the standard globe of iceberg for a week's worth of salad fixings. Both those greens have their place, but, with careful selection, lettuces can be more than a … (2 comments)
recipes: Life's A Picnic
- 07/03/12 01:55 AM
These Summertime Recipes Can Be Easily Packed Up for an Impromptu Meal Outdoors Written by Caroline Ford Photography By Brenda Crow In the summer, extra hours of sunshine, flexible work schedules, and lazy weekends often mean that spontaneous trips to the beach or play time at the park require a quick stop at a sandwich shop for food on the go. But occasionally these summertime jaunts—a day boating with friends or family; a romantic concert in the park; or a long, peaceful drive to the coast—are planned weeks in advance. For those special day trips that I spend the entire … (0 comments)
recipes: South of the Border
- 05/07/12 07:19 AM
South Of The Border Gather Friends and Family for a Festive Menu That's Fit to Feed a Crowd Written by Caroline Ford | Photography by Brenda Crow Springtime inevitably brings about parties and gatherings that require a festive meal to feed a crowd. Whether you’re hosting a graduation dinner, blowing out birthday candles, throwing a shower, or simply looking for an occasion to dust off the patio furniture, this make-ahead Mexican feast will ensure you enjoy the fete without scurrying around frantically the day of your bash. Even better, this menu invites guests to contribute their own complementary dishes to round … (2 comments)
recipes: Vegetarian Menu
- 03/26/12 08:04 AM
Vegetarian Menu Carrot and Mushroom and Cauliflower, Oh My! RECIPES BY Laura Swayne | Written BY KIM A. FUQUA | PHOTOGRAPHY BY Brandon sawaya Home By Design often gets vegetarian recipe requests, and we’ve been a little lax in providing very many of them, so this issue we’re offering up a full menu! Fresh vegetables signal springtime from the produce aisles and the farmers’ markets, showcasing this season of renewal. Utilizing raw, grilled, roasted, and baked vegetables, along with a variety of fresh herbs, Laura Swayne shares with us just a sampling of her favorite vegetarian recipes. Fresh and healthy gazpacho … (3 comments)
recipes: The Sweet Aromas of Spring
- 03/02/12 05:23 AM
THE FRESHEST FLAVORS OF THE SEASON MINGLE IN THIS ALFRESCO MEAL Written by Caroline Ford | Photography by Brenda Crow As winter’s frost melts into the soft pastels of a budding spring, I’m eager to gather my friends in celebration. The bright colors of the season’s edible treasures need nothing more than a clean, white tablecloth and a bouquet of fragrant flowers. Enjoy this light lunch on a sunny patio or fling open your windows for a fresh breeze and the sweet smell of spring. For a twist on a standard mimosa, I’ve paired a sweet rhubarb syrup with tart grapefruit … (0 comments)
recipes: On The Bayou
- 01/30/12 09:18 AM
On The Bayou Take a Trip to New Orleans with this Cajun/Creole Menu Written by Kim Fuqua | Photography by Bob Guthridge | Food Styling by Lori K. Gregory Michael, my cooking teacher at the New Orleans School of Cooking, claims that Cajun food is “the only real American cuisine.” Michael is admittedly subjective—he passionately loves his city and its cuisine. One thing is true; N’Awlins offers some of the freshest produce and seafood around due to its climate and location. That fact, coupled with a culinary history that originates from French-speaking Canadians immigrating to Louisiana, makes this cuisine a … (1 comments)
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