Sapin Sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, glutinous rice, coconut milk, sugar, water, and food coloring with coconut flakes spri…
A cheesy flatbread that is made for a group gathering, pide is the Turkish version of pita bread that is traditionally prepared during Ramadan. It can be enjoyed with any meal as a flavorful, fluffy, light side bread. You can rotate the varietal of Pepper Crush's Turkish pepper flakes and the type of cheese used in this recipe to keep life exciting.Recipe developed by Pepper Crush Founder Elif Dur Nogan.
Chef Francesco Mazzei shares his traditional Italian dessert, torta caprese, that’s perfect for a celebration or group gathering. Torta caprese is a traditional almond and chocolate cake that originates from the island of Capri. The whipped mascarpone with orange zest is a perfect accompaniment for the dense cake. We’ve got lots more Italian desserts to try, how about this Italian custard pie?
Ideal for group gatherings and parties - by Better Homes & Gardens
If you're not familiar with a Sushi Bake, prepare to be wowed! This alternative to sushi rolls has a lot of the same ingredients you'd find in a spicy kani salad, all baked in a casserole dish until warm and served with roasted squares of seaweed. Top with sliced avocado, cucumber, scallions, and of course more spicy mayo. A fun family dinner or easy entertaining appetizer for parties! Gluten-free.
Pesto and focaccia bread make this pretty sandwich deliciously different from most deli sandwiches. This is great to serve at football parties and other group gatherings. —Mary Humeniuk-Smith, Perry Hall, Maryland
Sapin Sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, glutinous rice, coconut milk, sugar, water, and food coloring with coconut flakes spri…
Photograph of a 1926 KKK wedding party with a location stamp Sedro-Wooley, Washington.
Wontons are one of my ultimate comfort foods. A steaming bowl of broth filled with meaty wontons fits the bill every time I want a satisfying soup for dinner. Folding wontons may look complicated, but they’re actually quite easy. All you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. You can also use this activity as a fun group gathering if you can recruit some extra hands to make the folding go faster.
These vegan sweet potato chocolate chip cookies are fluffy, wholesome, and lightly sweet. Enjoy as dessert or as a snack with a cup of tea!
It's a sombre tradition that began just hours after Canada's deadliest shooting. A group of Regina women gathered together for support on Dec. 6, 1989. The same small group has lit candles for the victims — and for the shooter's mom — every year since.
Whenever I attend or organize large group potluck gatherings, I would offer to serve this dish which proved to be very popular among my friends. I guess it's the nostalgic childhood taste that our generation grows up with, the familiar "妈妈的味道". It's sort of a comfort food to many of us. Once in a while, I would also cook this simple one-dish fried beehoon when pressed for time; and in fact this makes a convenient lunchbox meal for hubby to bring to work. Some friends have been asking for the recipe, so after procrastinating for a long time finally decided to note the steps down because when I cook, I usually go by gut feel instead of actual measurements :p Over the years, I've sort of "perfected the golden ratio" and exact taste and texture of how my family likes the beehoon to be done. No additional seasonings are needed, except for a pinch of salt when frying the cabbage/carrot, and the liquid from the can of braised pork. During the cooking process, the beehoon soaks up all the liquid and becomes tender. Each mouthful of beehoon, you can taste the salty aroma of the braised pork, as well as the sweetness from the cabbage and carrots. I usually use the Tai Sun brand of beehoon (太山米粉) and the Narcissus brand of braised pork (水仙花牌). These are the brands used by my mum and I grew up with them (从小吃到大) :p Feel free to use your preferred brands and also adjust the seasonings/taste/texture according to your personal preference :) Fried beehoon with canned pork 罐头猪肉炒米粉 (serves 3-4) Ingredients 1/2 packet beehoon/rice vermicelli (about 200g) 1 small can braised pork 1/2 head small cabbage, cut into thin strips 1/4 medium size carrot, julienned 1 clove garlic, minced 1 tbsp vegetable oil Pinch of salt Steps Soak the beehoon in water till soft, at least 30 mins. I usually soak till about to use. Heat oil in wok at medium high heat, add minced garlic and stir fry till fragrant. Add cabbage, carrot and pinch of salt, quick stir fry for 2-3 mins, till slightly tender and translucent. Remove from wok and set aside. In the same wok (adjust to medium heat, no need to add oil), add the braised pork pieces (reserve the liquid in the can first). Use the spatula to smash/cut the pork pieces, as they cook they will break into shreds. The fatty portion of the pork will melt, once the fat melts, drain the beehoon and add into the wok, quickly follow by the reserve liquid in the can. Fill the can full with water and add the water into the wok. Stir fry and toss the beehoon to mix well. I use spatula and chopstick. At this point, I will also use a pair of kitchen scissors to cut the beehoon shorter. Cover the wok and let simmer till all the liquid is soaked up by the beehoon. Once liquid is all soaked up, add the cabbage and carrots. Give a quick stir fry and toss to mix all the ingredients with beehoon. Off heat. Best serve hot.
A round up of the BEST keto and low carb Super Bowl party foods! Savor all of your traditional favorites on game day with these healthier alternatives.
Kalaalit Kaagiat: Greenlandic Coffee Cake with coconut sugar and organic pastry flour.
Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.
This is one of the side dishes that I have selected for our upcoming gourmet group gathering this weekend - Artichokes Roman Style aka Ar...
Chicken Tortilla Soup is a zesty and easy dinner idea, brimming with tender chicken, hearty vegetables, and a rich blend of spices. Topped with crispy tortilla strips, cheese, and sour cream, it's a bowl of pure, comforting goodness.
A potluck is a group gathering over a shared meal; each attendee contributes their own food dish to the mix. Contributions range from appetizers to main courses to desserts. Traditionally, the dishes brought are homemade. To prepare you for your first potluck, we are equipping you with a tasty Japanese recipe that will be a guaranteed crowd-pleaser. Or, if you are already a potluck regular, perhaps give this new recipe a try to switch things up next time! Dango is a Japanese rice flour dumpling eaten year-round. It is spherically shaped and typically served on a skewer of 3 to 5 dumplings. Skewered dumplings are called kushi-dango. There is a wide range of dango that vary based on the toppings and dippings. Usually, the dango’s name comes from the seasoning served on or with it. Some popular options include anko dango, covered with red bean paste, cha dango, flavored with green tea, and goma dango, topped with sesame paste. Below, learn how to make yet another exciting version, hanami dango. This variation consists of a trio of pink, white, and green dango. This dango is named after hanami, the Japanese custom of appreciating flowers’ beauty, specifically, cherry blossoms. The three colors of this dango have meaning too. The white dumpling represents the passage of winter and any lingering snow it left behind. The green dumpling represents the arrival of spring, the season during which the trees bloom. The pink dumpling represents the cherry blossoms. Hanami dango Dumplings Ingredients 1 cup Joshinko (non-glutinous long-grain rice flour, also called rice powder) 1 cup Shiratamako (glutinous short-grain rice flour) 9½ tbsp sugar 1 cup hot water 1½ tsp matcha green tea powder Red food coloring Preparation Instructions Put the matcha powder in a bowl and pour in 2 tbsp of the hot water. Use a fork to mix well. Let the mixture sit for 5 minutes and then drain out the liquid, using a mesh strainer. The matcha mixture should now have a paste-like consistency. Discard the drained water. Combine the joshinko and shiratamako rice flours and the sugar in a large bowl and evenly stir. Add the remaining hot water in slow increments (never all at once!). Make sure to continuously mix as you add in the water. The dough should reach a soft yet firm texture. Traditionally, the perfect dango dough texture is compared to the feel of an earlobe! If your dough is too soft, add more joshinko flour. Divide the dough into thirds. Add red food coloring into one third, the matcha mix into another third, and the last should be kept plain. Knead the colored doughs until the color is evenly spread throughout. Separate the dough into 8 evenly sized chunks for each color. Then, roll the chunks into a ball shape with your hands, leaving you with 24 balls in total. Fill a large pot with water and heat it to a boil. Now, it is time to cook the dango! Place the dango into the water and cook until they float (approximately 8 minutes) and then for an additional 1 minute after. Remove the dango from the pot using a slotted spoon, place them in a bowl of ice water for 1 minute to cool, and then onto a dish until they are ready to be skewered. *Note: Order is important here! Start with the white dango, then cook the pink dango, and lastly cook the green dango. This order is to prevent staining the white dango, as the red and green colorings tint the boiling water. Stick one dango of each color into a skewer in a red, green, white order. Serve the finished dango trio at room temperature. Enjoy! This hanami dango recipe is a simple but delicious treat that everyone will love. It brings together classic Japanese flavors, traditional culture, and a fun cooking experience with new ingredients. Bring this dish to your first (or next!) potluck, and you will surely be invited back. Drop us a comment or hit us up on Instagram to let us know how it went!
The Kumbh Mela is one of the largest peaceful gathering on this earth. It happens every three years in rotation across four cities of India- Haridwar, Nasik, Ujjain and Prayagraj (formerly known as Allahabad). This year the gathering is on confluence of the Rivers Ganga and Yamuna at Prayagraj. It is being held from January
Today I am sharing a salad that was our assigned recipe to bring to a recent gourmet group gathering hosted by friends. It's a unique ...
What is the first thing that comes to your mind when you hear the word "satanism"? Is it the band Rammstein? A group of black-clothed youths gathering at the cemetery at the dawn of light? Or maybe it's a witch, throwing animals into a pot to make a possession potion?
Discover a curated collection of 25+ Asian side dishes that are sure to delight your guests. From traditional classics to modern twists, these feast-worthy sides will elevate any meal and highlight the rich flavors of Asian cuisine.
Because store-bought hummus is for alone time, not your holiday party.
Your usual Mediterranean salad just got an upgrade! This Mediterranean Gnocchi dish is both filling and nutritious and has a delicious dressing to go with it. This gnocchi dish makes the perfect lunch, dinner, or meal to bring to a group gathering and is totally dairy-free and vegan!
A simple classic summer dessert from Great Britain that dates back to Medieval times
The online “dashboard” charting Toronto’s progress against the deadly virus has switched to yellow after an increase in new daily infections.
Plus one you definitely shouldn’t.
This savory flavored zucchini galette is packed with seasonal zucchini on a bed of ricotta. It's great to make for a late summer lunch, or to pack up for a picnic.
This creamy cucumber salad, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
We were more than happy, when lovely Karen from Sunday Suppers wrote us a mail a few months ago and asked us, if we want to make a small gathering from her new cookbook.
We tend to make hospitality so complicated! The lost art of inviting people over has been replaced by expectation.
South African Koeksisters - South African cuisine is a vibrant tapestry woven with diverse influences, flavors, and traditions. Among its many delightful
Apple Slab Pie is my grandmother's way of making pie. It's cozy, brittle, and not overly sweet, with a generous apple filling. Perfect for gatherings.
A deep dive into the most jaw-dropping truths imaginable.
4 vegetarian recipes for tomato risotto, green bean and broccoli risotto, spinach and asparagus risotto, and pumpkin risotto.
Cheesecake with mascarpone - embodies tenderness and creaminess, and its rich yet delicate flavor is mesmerizing from the first bite.
