Peppered Cranberry Syrup:
In a large saucepan over medium-high heat, combine the cranberries, sugar, apple cider vinegar, and peppercorns with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and let cool. Refrigerate the mixture for at least 6 hours, or overnight. Strain it twice through a fine-mesh sieve into a bowl and refrigerate in an airtight container until ready to serve, or for up to 1 week.
Rosemary Wreath:
In a large heatproof glass measuring cup, steep the hibiscus flowers in 32 oz of hot water for 5 minutes.
If using a silicone Bundt pan, place it on a quarter sheet pan.
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Our renewed lockdown is making this an especially intimate holiday season, and there’s no better way to celebrate with your family than over a fondue pot. Thanks to the myriad small tasks required grating cheese, cubing baguettes, chopping chocolate, prepping fruit everyone can pitch in.
With so few ingredients, the quality of the cheese shines through, so buy the very best you can. Swiss Emmenthal and Gruyère are traditional, but feel free to play around with Vacherin Friebourg, Appenzeller, Manchego, Cheddar or young Gouda.
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Impossible Foods Donates Its Millionth Burger and Doubles Down on Social Good For 2021 REDWOOD CITY, Calif. (Business Wire) Impossible Foods donated its millionth Impossible Burger this week, achieving the startup’s ambitious 2020 goal to nourish communities in need during COVID-19.
Alameda County Community Food Bank, a long-standing Impossible Foods’ partner, was the recipient of the 1 millionth Impossible Burger. The organization distributes millions of healthy meals every year, and is on the forefront of new approaches to ending hunger and poverty. Impossible Foods’ Social Good program has also collaborated with social impact groups such as Colin Kaepernick’s Know Your Rights Camp, Isaac Rochell’s Local Human, Black Lives Matter of Greater New York, Rethink Food and SodexoMAGIC, the nation’s leading dining service provider chaired by NBA legend Earvin “Magic” Johnson.
Writer, photographer and food stylist Nik Sharma is based in LA, California. A city of farmers’ markets and cutting-edge restaurants, tacos you’d sell a limb for (if pushed), and ridiculously fresh produce. “The food scene in LA is the most vibrant in the US,” says Sharma. “You can get the most delicious and inventive meals at different price points, so everyone has access, which is amazing. Mexican food, obviously, is the best - in my opinion. “It’s also always unexpected,” he adds. “You never know what you’re going to walk into and that’s what I love.”
Q & A with Angela Dominguez By Patricia J. Murphy | Dec 21, 2020
Angela Dominguez is the award-winning author and author-illustrator of a number of picture books, including Mary Had a Little Llama and Mango, Abuela, and Me (the latter written by Meg Medina), both Pura Belpré Illustration Honor winners, and the Stella Díaz series. Her forthcoming books include Stella Díaz Dreams Big and I Love You Baby Burrito
. Dominguez is also an instructor at the Academy of Art University in San Francisco. She recently spoke with PW about how her teaching inspires her work, and the inspiration behind her character Stella Díaz. She also shared how she integrates STEAM, Spanish, activism, and diversity themes into her popular middle grade series.