ARTICLES For Butter

Peaches

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.

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CORN, RED PEPPER AND MUSHROOM RISOTTO

WITH ONE COMMENT

I developed this corn risotto recipe to serve with my XOXO Scallops for Valentine’s Day. It is a vegetable-rich risotto that can be served with a variety of dishes. Click…

MAKE-AHEAD GRAVY

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Make ahead-gravy takes a little time, but most of that time is inactive. You can make it in one day, but I prefer to make gravy a two-day process. You make the stock the first day, refrigerate it, make the gravy the second day and then pack it up in the freezer until Thanksgiving day. You can make your gravy a day before Thanksgiving or a month before. Either way making your gravy ahead of time will make serving Thanksgiving dinner so much easier and more enjoyable.

SAVORY BREAD PUDDING WITH APPLES, SAUSAGE & PECANS

WITH 11 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.

PUMPKIN AND CHOCOLATE BREAD PUDDING

WITH NO COMMENTS

Pumpkin and chocolate pair particularly well together. This is a seasonal riff on my very popular Hawaiian Chocolate Bread Pudding. It is a creamy, chocolatey, pumpkin and spice delight that takes just a few minutes of active prep time.

PLUM, RUM AND ALMOND UPSIDE DOWN CAKE

WITH 2 COMMENTS

A plum-delicious, rum-infused and generously spiced upside-down cake.

SALMON HASH

WITH NO COMMENTS

Salmon hash is the healthy alternative to corned beef hash and every bit as delicious. Serve it for breakfast, lunch or dinner. This hash is even better topped with a poached or fried egg.

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 2 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.

LEBANESE CINNAMON CHICKEN RICE