We're skipping the uncertainty of cooking for mere nominees and creating a "best of" buffet that features finger food from movies that have taken home the golden statuette in the past.
The favourite frozen dessert of Italy has been around for centuries, although it was originally a specialty limited only to royalty. The Medici family held the secret to this delectable dish for a long time.
I love Larabars. They are delicious, dense and high in fiber and nutrients like potassium. Their downside, however, is painful, because their price tag breaks the bank.
Butterfinger cupcakes deserve a category of their own. Maybe one titled -- mostly insanely delicious treats you will ever ingest. They're that good.
EatingWell's editors have identified six easy ways to save money that, when taken together, will put over $250 back in your pocket each month.
You'll get a lot more than just good luck from your New Years greens. The cruciferous veggies usually found in the stewpot are a concentrated source of good health as well.
I don't even remember the last time I made my husband a romantic dinner for two complete with pink champagne, oysters and other aphrodisiacs. (Do people really do this? On weeknights? Am I alone here?)
In Australia we have a cookie called Mint Slice and it's absolutely delicious. It's a chocolate cookie topped with a mint cream which is then smothered in dark chocolate.
Nothing says Valentine's Day like chocolate-covered strawberries! Those red, heart-shaped fruits, that melted chocolate, together in one sweet, scrumptious bite.
Go take a look in your spice cabinet. What do you see? A half-empty container of powdered ginger that's more yellow mass than powder?
How do you get the grit out of dried mushrooms? Even after soaking and straining, my super expensive porcini sauce tasted like it had been through a sand storm.
There is nothing like the scent of freshly baked treats to get you into the winter. Yeah, baking. There's something totally February about baking. Don't you think?
Food52, 2012.23.02
Tori Haschka, 2012.22.02