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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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Appetizers

Breakfast

Dinner

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CHICKEN CARBONNADE
4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5 WITH 4 COMMENTS
A chicken variation on the Belgian beer and onion beef stew, this aromatic chicken dish is the perfect answer for a quick week night dinner, but tasty enough for company.
SPICED CARROT SOUP
5 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 55 votes, average: 3.40 out of 5 WITH NO COMMENTS
Deliciously spicy, serve this über healthy carrot soup hot or cold. Packed full of anti-inflammatory foods, this soup will fight what ails you.
ASPARAGUS, LEEK AND POTATO SOUP
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 2 COMMENTS
Smooth and creamy,but cream-less, this asparagus, leek and potato soup topped with a goat cheese medallion will help you celebrate the arrival of Spring.
SPINACH SALAD WITH DATES, ALMONDS AND SUMAC PITA CROUTONS
6 votes, average: 1.50 out of 56 votes, average: 1.50 out of 56 votes, average: 1.50 out of 56 votes, average: 1.50 out of 56 votes, average: 1.50 out of 5 WITH 4 COMMENTS
This is another winning Ottolenghi recipe. This salad marries red onions, dates, and spinach with toasted almonds and pita chips dusted in sumak.
TUTU’S HAWAIIAN BANANA BREAD
4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5 WITH 32 COMMENTS
An old-school banana bread recipe handed down from my mother and believed to have originated from the gracious Halekulani hotel on Waikiki beach.
DUTCH BABY APPLE PANCAKE
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 10 COMMENTS
This giant puffed pancake is filled with baked apples is always a crowd pleaser. For all its good looks, it is very simple to make.
CORNED BEEF HASH
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 12 COMMENTS
Succulent corned beef, mellowed with sautéed peppers, onions, celery and crispy browned potatoes can't be beat. Add a green beer and you have the perfect St. Patrick's day meal.
CHICKEN, ARTICHOKE, LEMON AND ROSEMARY RISOTTO
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 WITH 12 COMMENTS
A flavorful and light risotto that is a great way to use leftover roast chicken. Or skip the chicken and artichokes altogether and make this risotto with just lemon and rosemary for a tasty side dish.
MUSHROOM RISOTTO
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
This madeira infused mushroom risotto is an earthy fragrant treat. I use a variety of fresh and dried mushrooms to layer the mushroom flavor.
APPLE CRUMBLE
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 3 COMMENTS
One of my year-round favorite desserts is a fruit crisp. In the summer I make it with fresh peaches, nectarines and berries. In the winter I use apples and pears. It takes a few minutes to prepare and is always a crowd-pleaser.
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