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Holiday Recipes from OXO Chefs In Residence

Oxo Chefs in Residence share three of their favorite holiday recipes along with their favorite OXO tools ....

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55 Best Fall Salad Recipes - Parade: Entertainment, Recipes, Health, Life, Holidays

55 Best Fall Salad Recipes - Parade: Entertainment, Recipes, Health, Life, Holidays
parade.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from parade.com Daily Mail and Mail on Sunday newspapers.

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Nutcracker – Mission City Record

Unshelling a long-loved ingredient ....

United States , Don Denton , Ellie Shortt Photographs , Middle East , Northern Europe , North America , Maple Candied ,

Nutcracker – Agassiz Harrison Observer

Unshelling a long-loved ingredient ....

United States , Don Denton , Ellie Shortt Photographs , Middle East , Northern Europe , North America , Maple Candied ,

Make Your Own Luck with 24 Green Recipes

½ teaspoon pepper
2 pounds asparagus
½ cup salted pistachios, shelled
⅓ cup thinly sliced green onions
1 cup packed fresh mint leaves, finely sliced
For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside.
Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover asparagus with ice to stop cooking process.
Once asparagus has cooled, add to a large bowl and combine with 3 cups cooked brown rice. Pour vinaigrette over rice and asparagus mixture and toss. Add pistachios, green onions, and fresh mint leaves. Add additional salt to taste. Serve at room temperature. ....

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