ARTICLES For Easy and quick

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?

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PAINKILLER COCKTAIL

WITH NO COMMENTS

The Soggy Dollar Bar on Jost Van Dyke Island in the British Virgin Islands is the home of the world famous Pain Killer, a glorious dark rum and coconut milk concoction topped with fresh grated nutmeg.

CANLIS SALAD

WITH 2 COMMENTS

Canlis Restaurant's elegantly simple salad, dates back to its 60's & 70's in Waikiki. Fresh herbs, romano cheese and a coddled egg vinaigrette are the secret.

BANANAS FOSTER PANNA COTTA

WITH NO COMMENTS

This Bananas Foster inspired panna cotta begins with a rum-infused coconut panna cotta, a flan-like layer of caramel and is topped with bananas sautéed in butter and brown sugar.

MARIO BATALI’S STRAWBERRY PANNA COTTA

WITH NO COMMENTS

Panna cotta translates to "cooked cream" in Italian. It is a silky, custard-like dessert made of cream and gelatin, that is topped with fresh fruit.

CLASSIC SANGRIA

WITH NO COMMENTS

Nothing like whipping up a batch of sangria as the weather gets warmer and your barbecue gets hotter. Here is a basic recipe.

SPINACH SALAD WITH DATES, ALMONDS AND SUMAC PITA CROUTONS

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.

WARM GOAT CHEESE SALAD

WITH 2 COMMENTS

Warm goat cheese salad with frisée lettuce, bacon lardons, and rounds of lightly breaded goat cheese, browned so they are warm and melty on the inside and crispy on the outside.

ARUGULA SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA