ARTICLES For Entertaining

Plum, Rum and Almond Upside Down Cake

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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BLOOD ORANGE, GIN & APEROL SANGRIA

WITH NO COMMENTS

A light, citrusy, refreshing and vibrant orange sangria that is perfect for kicking off the summer at your next barbecue or picnic on the beach.

SLOW-COOKED CARNITAS WITH MINTED TOMATILLO SALSA

WITH NO COMMENTS

Easy, lip-smacking good, homemade, no lard, no Coca Cola, healthy carnitas are paired with a 3-ingredient minted tomatillo sauce.

LEBANESE CINNAMON CHICKEN RICE

WITH 18 COMMENTS

This traditional Lebanese cinnamon rice and chicken dish is called Riz bi-Djaj. It is served on Easter and special occasions.

SPRING VEGETABLES AND BURRATA CROSTINI PLATTER

WITH 2 COMMENTS

This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol Gin and Tonic and you have a perfect warm-weather meal.

BACON-WRAPPED QUICHE MINIS

WITH 2 COMMENTS

Bacon-wrapped, single portion, crustless quiches can be served for breakfast, lunch, appetizers, dinner or snacks. Make ahead and warm them up before serving.

FRENCH PRESSED-BRICK SANDWICH

WITH 2 COMMENTS

This French take on a pressed brick sandwich makes for a delicious brown-bagged lunch, appetizers or a weeknight dinner. Make in advance and then enjoy for up to 5 days afterwards.

ITALIAN PRESSED-BRICK SANDWICH

WITH 2 COMMENTS

Densly packed with classic antipasti ingredients, this sandwich is vibrantly flavored. Serve these sandwich bites as an appetizer, take them on a picnic or a hike, or brown bag them for an awesome workday lunch.

CHOCOLATE BOURBON HOT LAVA CAKE

WITH NO COMMENTS

Perfumed with bourbon and spiced with cinnamon and cayenne pepper, these chocolate oozing little cakes may become your signature dessert. Prepare them in advance and refrigerate or freeze them and you will always be just 8 minutes away from a stellar dessert.

OTTOLENGHI’S BRUSSELS SPROUT RISOTTO

WITH 5 COMMENTS

A comforting risotto packed with healthy brussels sprouts and finished with blue cheese. This simplified recipe is based on the recipe published in Ottolenghi's Plenty More cookbook.

ST. GERMAIN LAVENDER GIN AND TONIC