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Plum, Rum and Almond Upside Down Cake

 2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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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.

In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.

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Appetizers

Breakfast

Dinner

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SAVORY BREAD PUDDING WITH APPLES, SAUSAGE & PECANS
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH 12 COMMENTS
A flavorful and moist Fall dish that can be a substitute for turkey stuffing or served alongside of any roast. It also makes a great make-ahead breakfast strata. Assemble the night before and then bake in the morning.
OTTOLENGHI’S BRUSSELS SPROUT RISOTTO
8 votes, average: 2.75 out of 58 votes, average: 2.75 out of 58 votes, average: 2.75 out of 58 votes, average: 2.75 out of 58 votes, average: 2.75 out of 5 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.
MAPLE ROASTED ACORN SQUASH WITH BURRATA
3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5 WITH NO COMMENTS
Easy, healthy, delicious and gorgeous. This may be your new favorite winter recipe for company or an uncomplicated weeknight meal.
ORANGE AND BITTERS GLAZED SWEET POTATOES
3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5 WITH NO COMMENTS
These delicious sweet potatoes are a mashup based on Ottolenghi and Ruth Reichl's recipes. Roasted in an orange juice, marmalade and angostura bitters glaze, they remind me of an Old Fashioned cocktail without the booze.
ROASTED KALETTES
9 votes, average: 1.56 out of 59 votes, average: 1.56 out of 59 votes, average: 1.56 out of 59 votes, average: 1.56 out of 59 votes, average: 1.56 out of 5 WITH ONE COMMENT
Roasting kalettes is a quick, easy and delicious way to prepare this healthy new hybrid. A perfect dish to boost your vegetable intake for a weeknight meal.
ASPARAGUS WITH GINGER CARROT SAUCE
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 WITH 3 COMMENTS
Easy roasted asparagus are elevated to new heights with this scrumptious Japanese carrot and ginger dressing.
THAI-STYLE GRILLED ARTICHOKES
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH NO COMMENTS
I don't think I have ever seen an artichoke in a Thai restaurant, nor did I see any artichokes in the markets on my trip to Thailand last year, but that didn't stop me from creating a Thai-style grilled artichoke. It may sound a little weird, but trust me they are delicious.
YOGURT RAITA WITH CUCUMBER AND YELLOW RAISINS
2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5 WITH 5 COMMENTS
This yogurt raita is a refreshing complement to spicy foods. The yellow raisins provide a sweet contrast to the cooling cucumbers and fresh herbs. Serve with Indian curries or go out of the box and serve raita to garnish your tacos or add to a pulled pork sandwich.
ROASTED BUTTERNUT SQUASH AND CAULIFLOWER GRATIN
5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5 WITH 6 COMMENTS
Butternut squash, cauliflower and a little gruyere cheese make a flavorful gratin that is a wonderful accompaniment to a holiday roast. This gratin can be made in advance and warmed up right before serving.
POTATO GRATIN WITH MUSHROOMS & BLUE CHEESE
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 WITH NO COMMENTS
Potato gratin is the king of potato dishes. Baking thin slices of potatoes with cheese and cream creates the ultimate comfort food. Adding a layer of blue cheese and mushrooms makes this great dish fabulous.
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