Party recipe ideas: Canapes and cocktails that are guaranteed to please | Quality Sunflower Seeds Kernel

We’re serving it with a seasonal gratin – sprouts and chestnuts, a classic pairing, beefed up with nutty borlotti beans and earthy sage. If you like, you can fry some extra sage leaves as we did to garnish the top: heat a little oil in a pan, add the sage and fry for a minute or so, until they crisp up (they become slightly darker once done). Drain on kitchen paper and scatter over the top of the gratin.

This morning… early… he and his pumpkin, affectionately named “Sweetie Pie,” made their way to Altoona for for the PA Giant Pumpkin Growers Assn. weigh-off… driving carefully so as not to crack the showpiece, which would mean elimination.

There is the anti-Semitic financial stereotype that has been long attached to the Jewish community. There is also the rise in violence against American Jews that saw a 57 percent increase in 2017 alone — an inflation experts associate with the divisiveness of the current presidential administration. “Anti-Semitism has become normalized and harassment is a daily occurrence,” say authors Samuel Woolley and Katie Joseff. “The harassment, deeply rooted in age-old conspiracies … which alleges that an evil cabal of Jewish people have taken autocratic control of the globe … shows no signs of abating.”

Rather than consuming whole flaxseeds, nutrition experts recommend opting for the ground form which is easier to digest and can also provide more health benefits.

Wooden crates filled with just-received fresh produce—yellow heirloom tomatoes, shiny violet eggplants, leafy “chou” kale—are stacked on top of each other like Jenga pieces, making the passageway between the dining room and kitchen (not to mention the closet-size bathroom) a tad tight. What Omar isn’t using generally remains there in boxes, acting as decor. Bottles of natural wine are lined up along a plant-scattered shelf against the white, exposed brick wall. Edison bulbs hang over the wooden tables for two.

From PennLive WILLIAMSPORT — A suspended teacher and a former basketball coach has been sentenced to up to two …

During the summer’s happy hour season, you can snag any regular drink or freeze for just $1 between 2 and 5 p.m.

Boston’s West End ebbs and flows constantly with throngs of North Station commuters and fans bound for TD Garden events. The many nearby pubs are reliable, cheap hangs, their hospitality mostly judged on how fast the budget beers get slung and aggressive drunks ejected, the food not mentioned much at all. The neighborhood has almost no place worthy of a business dinner, languid, romantic date or night out for food and cocktail geeks. It has long lacked its own version of Eastern Standard Kitchen & Drinks: a handsome, convivial spot that welcomes both raucous, game-bound sports fans and families out for a celebratory dinner, and makes them all feel equally cared for and loved.

For my birthday this year, I went to Rose’s Luxury. There are no reservations at Rose’s; you stand in line in one of DC’s most photogenic neighborhoods and patiently wait to be seated. The service is hospitable, and the atmosphere is cozy. All of the food comes out on small plates with some of the most imaginative combinations of technique and flavors. Rose’s cocktails are equally as delicious. It’s an all-around dope spot.

I rarely eat out at fine dining restaurants, since that’s so much of what I do on the show, but I did go to Kith and Kin — from ex-Top Chef contestant Kwame Onwuachi. That was really quite good and truly creative. I mean, talk about diversity — not just of staff but also a diversity of ideas and concepts. I was truly impressed.

Remove seeds from pumpkin, rinse under cold water and remove any membrane that remains stuck to the seeds.

Build your lasagna in a 9-by-13-inch baking dish. Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.