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about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
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Allspice
Allspice is one of those unique spices that works well in both sweet and savory dishes. I always assumed allspice was a blend of cinnamon, cloves, nutmeg and other pumpkin pie-type spices. Allspice, in fact, comes from dried berries of the pimenta dioica tree, native to the Caribbean, Mexico and Central America.
Savory
Allspice is widely used in Caribbean food, particularly in making jerk. Allspice is also used in many Mexican and central American cooking as well as Middle Eastern savory cuisines. Add a small amount of allspice to marinades for lamb, beef and chicken as well as a variety of vegetables, including carrots, butternut squash, onions and potatoes.
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Sweet
In the US and europe, allspice is primarily used in dessert dishes such as pumpkin pie and spice cakes. Allspice is also used in mulled wine.
Nutritional and medicinal uses
Allspice is mineral rich, and contains high amounts of Vitamins A, B6 and C. Allspice has anti-inflammatory properties, it aids in digestion and has analgesic and antiseptic properties.
