Quick and colorful, a prosecco pomegranate spritz can be your signature cocktail this holiday season. And with half the glass full of pomegranate juice, it’s less caloric than a traditional cocktail. Not that calories count in December. A little elf told me that one, but I’m not sure I believe it. (Whole 30, see you…
Entertaining
Blistered Shishitos with Everything Spice
This is the time of year when you may find yourself with neighbors who stop by for a glass of wine, extra family members to entertain and feed or just hungry mouths in general. Grab some Shishito peppers and everything bagel spice and fire up your oven, help is on the way. If you’ve been…
Shaved Brussels Sprout Salad
Ok friends. I swore to my kids I wouldn’t try to create a healthy Thanksgiving menu, but I do think it’s good to balance virtue and vice. When you have a table filled with probably twenty pounds of butter-and carb-filled side dishes, it’s important to have something green. Yesterday in the Houston Chronicle, I had…
Pomegranate Sangria
A big and bright pitcher of pomegranate sangria is the easiest way to entertain a crowd. Full of pomegranate seeds, thin slices of apple and oranges, this fruity cocktail is slightly bubbly from sparkling wine. Depending whether it’s early fall or winter, you can add dark plums, berries or fresh figs to the mix. Stir…
Apple Cranberry Crisp
Autumn has finally hit Houston, which means the leaves are falling, there are acorns crunching underfoot and it’s 80 degrees and humid. Here’s the plan: Turn down your air conditioning to 70 and fire up the oven for this super tasty apple cranberry crisp. It will make your whole house smell like cinnamon, pecans and…
Simple Roasted Salmon
Simple salmon to the rescue! Roasted salmon keeps the mess off your stove and in the oven. No more splatters of fishly smelling oil hitting your stove and counter top after sautéeing filets in a pan. White wine keeps the fish moist, and a fresh sprinkling of herbs and lemon wakes up the flavor after…
Burrata and Stone Fruit Crostini
Quick! Enjoy all the stone fruit while you can. And while you’re at it, add some toasted crusty bread rubbed with garlic, creamy burrata, summer basil and flaky sea salt. Burrata and stone fruit crostini is full of sweet summer flavor and super simple to put together. Nectarines are my fruit of choice for this…
Rustic Strawberry Galette
I’m a lazy cook at heart. Sign me up for anything that’s unfussy, uncomplicated and if there’s a shortcut involved, all the better. That’s why I opt for recipes like this rustic strawberry galette. The pastry dough is forgiving — and I wouldn’t judge if you bought frozen pie dough — and the filling is…
Arugula, Watermelon and Feta Salad
1 votePrintArugula, Watermelon and Feta SaladPrep 15 minsTotal 15 minsAuthor Marcia W. Smart I use toasted pine nuts in this recipe. Slivered almonds or toasted pecan pieces would also be delicious, or if you have nut allergies leave them out entirely. Ingredients3 cups baby arugula1 cup watermelon, cut into small bite-size pieces2 tablespoons pine nuts,…
Wine Pick: Conegliano Valdobbiadene Prosecco Superiore
Weekly Wine Pick: Prosecco Superiore Bubbles are always a good idea. Especially when those bubbles are Italian Prosecco Superiore from a small area at the heart of Prosecco production. And with summer about to swing into full gear, this is one of those bottles that should be locked and loaded for out-of-town weekends and pre-dinner aperitifs….