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9 Cocktails Every Host or Hostess Needs to Master - Hungry Crowd on Food & Wine

When a cat chooses you, it is pure joy.

Charlotte Olympia Hands Up Pumps

cucumber + rosemary gin & tonic

Cucumber & Rose Gin Cocktail - Hendrick's Gin, Rose Water, Cucumber, St. Germain, Peychaud's Bitters, Lime Juice and Cardamom.

Chickpea Skillet Cake with Za'atar, Caramelized Onions, & Roasted Red Peppers

Spicy Whole Roasted Cauliflower Ingredients 1 tablespoon vegetable oil 1 head cauliflower 1½ cups plain Greek yogurt 1 lime, zested and juiced 2 tablespoons chile powder 1 tablespoon cumin 1 tablespoon garlic powder 1 teaspoon curry powder 2 teaspoons kosher salt 1 teaspoon black pepper Directions 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. 2. Trim the base of the cauliflower to remove any green leaves and the woody stem. 3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. 4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) 5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower. 6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad. #namaste #nomnomnom #yummyveggies #detroitdoc #recipe #askdrnandi

Illusion-Lace Cocktail Dress only $5k!

Cucumber-Fennel Salad with Herbed Goat Yogurt Recipe on Food & Wine