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Getting to the Root of Rich Vegetables

Lisa Messinger on

--Topping for oatmeal.

--Topping for French toast, pancakes or waffles.

--Stuffed in roast chicken, possibly along with wild rice.

--In a warm salad with a base of wilted fresh spinach, drizzled with slightly warmed balsamic vinaigrette.

AFTER-WORK GOURMET COOKBOOK SHELF

 

This time of year almost screams for Adrianna Adarme's "The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures." Adarme is the author of the popular blog "The Cozy Kitchen," and this tome proves why books are still a good idea. Right at your fingertips in one spot are almost endless ideas for gifts for yourself and others along with lovely photographs of the wares. The book itself is a nice holiday or hostess gift, but it's even more fun to show off what you've learned, such as homemade goat cheese, chewy chai snickerdoodles, holiday wreaths, etched cocktail glasses, tie-dyed table runners or rose petal lip balm. Best of all, the fun can last year round, with chapters organized by season.

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Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

COPYRIGHT 2017 CREATORS.COM

 

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