ARTICLES For Winter

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.

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.

PASCAL’S HANGER STEAK WITH PAN SAUCE

WITH NO COMMENTS

Pascal Olhat's classic bistro preparation of hanger steak, just add frites and you might as well be in Paris. Quick, easy and delicious.

KALE, POMEGRANATE, DATE & FENNEL SALAD

WITH NO COMMENTS

Kale, pomegranates, dates and fennel make this heart-healthy, salad-for-dinner every bit as delicious as it is good for you. Better yet, it is quick and easy to prepare. Make a little extra so you can have it for lunch the next day.

CRIPPLED CREEK COCKTAIL

WITH NO COMMENTS

A weirdly satisfying, smoky, savory cocktail made with bourbon, pomegranate molasses and mustard. Garnished with a cucumber wheel and celery seeds. The brainchild of Jason Schiffer of 320 Main Street restaurant in Seal Beach, California.

WILD MUSHROOM RISOTTO CASSEROLE

WITH 7 COMMENTS

A no-stir risotto casserole that can be made in advance and for a large number of people. Make this when you are cooking for a crowd and want to prepare your meal before your guests arrive.

CHIMICHURRI SAUCE

WITH 3 COMMENTS

Everything is better and healthier with chimichurri sauce, the Argentinian condiment made with fresh parsley, oregano, garlic, olive oil and vinegar.

OTTOLENGHI’S MAQLUBA

WITH 27 COMMENTS

A Middle Eastern vegetable, chicken and rice torte, that translates to "upside-down." Think of it like a savory pineapple upside down cake chock full of tomatoes, cauliflower and eggplant.

HERBED YOGURT AND CUCUMBER SAUCE

WITH 2 COMMENTS

Middle Eastern yogurt and cucumber sauce makes a cool addition to a mezzah platter. Begin with yogurt, cucumbers, lemon and garlic and add a variety of spices and herbs to suit your palate.

SPICED CHICKPEA SALAD OTTOLENGHI

WITH NO COMMENTS

A Middle Eastern mezzah platter filled with spiced chickpeas, fried halloumi cheese, a vegetable salad, pita bread and olive oil and za'atar for dipping. Serve as appetizers or a meal.

MISO GRILLED SALMON

WITH NO COMMENTS

A slam-dunk easy way to prepare salmon that comes out moist and delicious every time. Better yet you can marinate the salmon for 1 to 3 days in advance. The miso tenderizes and flavors the salmon for a sure-fire recipe you will use over and over.

SPAGHETTI SAUCE WITH VEGGIES