In our December 2023 issue, we share Erin and Josh Wilson’s classic Clarksville home decked for the holidays. Here, get the recipe for the family’s pistachio cake, a special tradition passed down from Erin’s great-grandmother. Read more of our December 2023 issue here.
In our January/February 2023 issue, home chef Marquis Brown gave us a taste of his talent with a recipe for a homemade raspberry tart. Here, he shares the how-to for his avocado salsa, a favorite for spicing up a breakfast favorites such as huevos rancheros. Click here to read “Test Kitchen” from our January/February issue.
In our November 2021 issue, Kelli Marks shared the recipe for her Hazelnut Sandy Sandwich Cookies along with the inspiration behind her first cookbook, Easy One-Bowl Baking: No-Fuss Recipes for Sweet and Savory Baked Goods. Here, we delight in another mouth-watering recipe from this book: Coconut Pudding Pie. Read on for the full recipe, and check out all 60 recipes in Easy One-Bowl Baking, available wherever books are sold.
Coconut Pudding Pie
Prepare a pitcher of the Orchard Fizz for your next fall gathering
In our October issue, designer Shayla Copas shared her tips for entertaining outdoors in the fall. One of those was suggestions was to serve a batch-made cocktail. Here, she gives us the recipe for the crowd-pleasing Orchard Fizz, a crisp, fruity drink perfect for enjoying with friends. …
Get ready for tailgate season with Sweet Greens Vegan’s Spinach Dip recipe
In our August issue, Shakayla Scott talked with us about her passion for creating delicious and healthy meatless dishes and shared the recipe for her Vegan Philly Cheesesteak Sliders. Now, she’s delighting us with another recipe perfect for tailgates and fall gatherings: a vegan spinach dip. Read on for the ingredients and instructions to whip up a batch in your kitchen….
In our December issue, the owners of Conway’s Park Hill Home store, Charlie Groppetti and Todd Smith, shared their recipes for Cranberry Spritzer Punch and a Turkey and Swiss Puffed Pastry. Today, they’re adding one more dish to the holiday mix with their spin on a Southern staple, chicken salad. This recipe uses Arkansas-made Lambrecht Gourmet Sweet and Spicy Glazed Pecans for an added dose of Natural State flavor. Serve this as an appetizer before supper or as part of a lunch menu.
6 roasted chicken breast, chopped
1 cup Lambrecht Gourmet Sweet and Spicy Glazed Pecans
1 Granny Smith apple, chopped
1 cup mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped dried cranberries
salt and pepper, to taste
salad greens, for serving
In a large bowl, mix together all ingredients except salad greens. Chill in the fridge for at least one hour. Arrange salad greens on a platter and place chicken salad mixture on top. Garnish with apple slices or pecans, if desired. Will keep in the refrigerator for 2-3 days in an airtight container.
Channel the homecooked goodness of your childhood with this surprising ingredient | Sponsored Content
Earlier this year, Pioneer’s head research and development chef, Brian Mannett, took to the kitchen with one goal in mind—capture the essence of his grandma’s homecooked favorites in less time and for less money. The secret for punching up the flavor while cutting back on time, he discovered, was simple: gravy.
While it may come as a surprise, gravy can be used as more than just a tasty turkey topper. Not only can it be a rich and flavorful addition to stuffing or casseroles, but gravy can also be used for an added creamy infusion of flavor in soups, chowders, and stews. Curious which recipe topped Brian’s list? A sweet and savory Apple Bacon Cornbread Dressing.
Read on to try the recipe for yourself!
We’ve rounded up a few fall-inspired recipes from our archives that will warm you up and keep your family coming back for more! Read through to be inspired and happy to treat the ones you love during our favorite time of year.…
In our July issue, Savya Kuncham Ramesh of Wickedly Whisked shared her experiences with baking along with a recipe for berry galettes. But if you’re hesitant to crank up the oven on a hot summer day, Savya has a suggestion for a cooler berry treat that’s just as delicious, and maybe even a tiny bit good for you. “It can be challenging to get kids to eat fruit sometimes, and homemade popsicles are a great way to get that in,” she says, noting that her own 4-year-old son, Ruhaan, is always a fan. Read on for Wickedly Whisked’s recipe for homemade strawberry popsicles.…
We shared dessert recipes by three Arkansas foodies with a passion for baking in our December issue. Now, we’re giving you a chance to get to know each a little better through a series on our blog.
Matcha Norwood, Cinnalightful
Home base: Little Rock
Recipe: Mocha Tiramisu
You’d never guess Matcha Norwood—the baker responsible for the tiramisu at Bruno’s Little Italy and cheesecakes at Local Lime and Kemuri—got her start baking as recently as three years ago. At the time, she wasn’t looking to start a new career, just a way to wind down after a long day. “I was very stressed back then, and somebody told me, You know what’s a good stress reliever? When you put your hands in some dough,” Matcha recalls. “I looked up some recipes online. Before then, I had never baked in my life. I had never used an oven, never used a mixer,” she says, laughing.…