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Home for the Holidays: Wine and Small Bites

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1.Riedel Happy "O" Wine Tumblers, 2. Swissmar Noirmont 10-Piece Meat Fondue Set, 3. BIA Cordon Bleu Cheese Markers, 4. BIA Cordon Bleu Wavy Cake Stand, 5. OXO Stainless Steel Winged Cork Screw, 6. Oenophilia Bamboo Cheese Set, 7. BIA Cordon Bleu Jumbo Egg Plate

With the hectic holiday season upon us, it’s even more important to remember to slow down and enjoy the finer things in life, like enjoying good wine and good eats with your closest friends.

We suggest throwing a little wine and appetizer party in lieu of (or in addition to) a big Thanksgiving dinner. It’s a great way to spend some quality time catching up with friends on a smaller scale amidst all the big holiday festivities you all have going on!

Try this delicious and easy recipe for deviled eggs for your next get together:

Bacon Cheddar Deviled Eggs by USEREMILY3260*

12 eggs

½ cup mayo

4 slices of bacon

2 tablespoons of finely shredded cheddar cheese

1 tablespoon mustard

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover,and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

*Recipe courtesy of®

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Throw A Fondue Party With Swissmar

swissmar, fondue, housewares, kitchen, kitchenware, cooking, cookware, party, spring, recipes

Over the last few years, Swissmar has expanded their own brand of Swissmar products such as raclettes, fondues, wine accessories, bamboo boards, cheese knives and accessories. If you’re looking for a great party idea – think fondue! Fondue is back and it’s here to stay with the Swissmar Sierra 11-Piece Cast Iron Meat Fondue Set. The cast iron pot heats evenly so all can enjoy perfectly cooked pieces. This 11-piece set includes: cast iron pot, cast spatter ring with fork recesses, rechaud, adjustable holder for gel fuel, wood base and six individualized forks. If you are stumped for fondue ideas, we have a great recipe for baby spring vegetable with truffle cheese fondue that will knock your company’s socks off. 


1.5 ounces of butter

1.5 ounces of flour

1 cup milk, scalded

1 tablespoon truffle oil

3 ounces shredded white cheddar cheese

1 ounce grated Parmesan cheese

1 bunch chives, chopped

Slivers of fresh truffles

Assortment of spring vegetables such as artichokes, bok choy, white asparagus, haricots, baby carrots red pepper and yellow pear tomatoes 


1. Melt butter in a small saucepan and mix in flour, stirring for a minute and adding hot milk slowly and whisking.

2. After the sauce thickens from boiling for a few minutes, strain into another saucepan.

3. Add truffle oil, both cheeses and mix over low heat in your new Swissmar fondue set.

4. Garnish with truffles.

5. Blanch and shock artichokes, bok choy, white asparagus, baby carrots and haricots. Grill artichoke, bok choy and asparagus. Serve alongside hot fondue for dipping. 

Now you can find these quality Swissmar products at Entertain friends and delight your family with the beautiful products Swissmar offers. From bamboo knife blocks to cast iron fondue sets and stone raclettes, you’re sure to discover a Swissmar product you’ll be proud to display in your home.

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Meal Options for the Family: Picnic Time!

Warmer weather brings to mind the visions of picnics. Who wouldn’t want to escape to a lakeside getaway for the afternoon? Unfortunately, even on the weekend, this isn’t always possible for busy families. After all, you have to get the food ready, make the trip, plan activities, etc. But, if you have a simple menu everything else seems to fall into place. This week we’ll discuss a picnic menu that takes minutes to prepare.

Tuna and White Bean Salad
Serves 4

2 cans of solid white albacore tuna, drained
1 can of white beans, drained and rinsed
1 small red onion, chopped
1 green pepper, chopped
½ cup of green olives, chopped
¼ pound fresh mozzarella, cubed
½ cup fat-free Italian dressing

1. Toss all the ingredients together in a large bowl and chill until ready to pack your picnic basket.
2. Serve with crusty French bread.

Stone Fruit with Honey Mint Dressing
Serves 4

4 peaches, sliced
4 red plums, sliced
4 black plums, sliced
4 apricots, sliced
½ cup honey
¼ cup lemon juice
½ tablespoon of mint, chopped fine

1. Place the fruit in a sealable bowl and mix the last three ingredients to form a dressing.
2. Top the fruit with the dressing and chili until ready to pack.

Both of these recipes can be made the night before the picnic. All you have to do is freeze a few water bottles and store them in the picnic basket so that they keep your food cold. Don’t forget to also pack some juice boxes for the kids and maybe a bottle of sparkling wine for you and your spouse. To make things even easier, pack the salad and fruit in single serve containers. Also, you can hold off on adding the dressing to the fruit to see if your children like it or not.

A picnic doesn’t have to be a long, drawn out affair. You can quickly prepare delicious recipes that are healthy and make for wonderful picnic fare.

Zappos Recipes!

Today we start a new feature on the Zappos Blogs: Since, at Zappos, we sell some of the best cookware around, we thought that we would give our customers some good ideas on how what to cook! So coming from Whitney M. and Robert P., here we go!

It is great to prepare soups for Sunday dinners, allowing you to have plenty of leftovers for the week. The below recipe for Turkey soup is a favorite because it has such a rich and simple flavor. This recipe is best with leftover Turkey, but you can also buy the pre-made chicken/turkey at the grocery store for easy preparation. Enjoy!!!!

Turkey Soup

  • 2 tspn olive oil
  • 2 leeks, chopped or 1 onion
  • 2 carrots, peeled and chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 3-4 cups left over Turkey
  • 2-3 bay leaves
  • 2 tspns dried thyme
  • ½ tspn salt
  • ¼ tspn ground pepper
  • 8 cups reduced sodium chicken broth
  • 6 ounces uncooked egg noodles
  • 1 cup frozen peas
  • 2 Tbl fresh parsley

Heat oil in stock pot. Add leeks or onions, carrots, garlic, celery; sauté for 4 minutes. Add turkey, bay leaves, thyme, salt and pepper. Stir. Add chicken broth and bring to a boil. Reduce heat, partially cover and simmer. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are tender. Stir in peas, 1 minute. Remove from heat and discard the bay leaves. Stir in parsley.

Items available on for this recipe:

Anolon Hard Anodized 8qt Stockpot
-Perfect non-stick finish for easy clean up
-Cover to help with the simmering
-Hard anodized finish will heat this soup evenly and quickly

- Swissmar Bamboo Multi Function Cutting Board
-The wood side can be used for cutting the veggies and mincing the herbs, the other side for cutting the Turkey

-J.A. Henckels Four Star 7” Santoku Knife
-Perfect size for multi function cutting
-The hollow rivets will help keep these veggies from sticking to the knife
-Must have knife in anyone’s knife collection