anemone_c

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15 Hearty Meals for Your Slow Cooker

It's getting colder, and the busy holiday season approaches, which means there is no better time to bust out your slow cooker. Warm, nourishing, and …

Slow Cookers

5 Amazing New Ab Exercises You Can Do Anywhere

Photo: CosmoBody<p>Bikini season may come and go, but a strong core is always in style. The thing is, you won't get an awesome set of abs by doing basic crunches. (And basic sit-ups won't get you there, either.)<p>Changing up your routine, though, can shock your abs into submission. Try the moves below …

How to Get Rid of Cellulite With a Homemade Coffee Scrub

Exfoliate those dimples away.<p>Those tell-tale dimples happen to the best of us; yes, even models and celebs aren't immune. But with swimsuit season in full swing, you might have banishing cellulite on the brain—or at least reducing its appearance. This is the DIY to do just that, thanks to a couple …

Lemony Lentil and Chickpea Salad with Radish and Herbs

• Author: Cookie and Kate<br>• Prep Time: 20 mins<br>• Cook Time: 25 mins<br>• Total Time: 45 minutes<br>• Yield: 4 to 6<br>• Category: Salad<p>★★★★★<p>4.8 from 24 reviews<p>A fresh and …

Creamy (vegan!) Butternut Squash Linguine with Fried Sage

• Author: Cookie and Kate<br>• Prep Time: 20 mins<br>• Cook Time: 35 mins<br>• Total Time: 55 minutes<br>• Yield: 4 servings<br>• Category: Entree<br>• Cuisine: Italian<p>★★★★★<p>4.6 from 63 …

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes Recipe

<b>Note</b>: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator before trying to reheat anything, though.<p>Read the Whole Story<p>Ingredients<b>For the Short</b> …

Red Wine-Braised Short Ribs

6 Servings<p>These short ribs are even better when they're allowed to sit overnight.<p>October 2011Print<p>Ingredients<p>5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces<p>Kosher salt and freshly ground black pepper<p>3 tablespoons vegetable oil<p>3 medium onions, chopped<p>3 medium carrots, peeled, …

Onions

Harissa Happy

I brought the January 2014 issue of Bon Appetit on the plane to NY with me for some reading material. With any issue of Bon Appetit, I like to flag …

warm lentil and potato salad

You don’t have to look at me like that. I know, <i>I know</i> how you and most people feel about lentils. About how they’re mealy and brown and generally …

rum campari punch

If I were to sum up this year (which I won’t because I’m long-winded enough when describing a single day, it’s terrifying to consider what I could do …

Roasted-Beet Salad >> http://trib.al/MM50Cxn This simple salad recipe is full of winter-friendly tastes and textures.

Chicken Paprikash Recipe

<b>Notes:</b> The chicken is most flavorful if left to season at least four hours and preferably overnight. If short on time, season chicken 30 minutes before cooking. The easiest way to chop canned tomatoes is to use kitchen shears and snip the tomatoes in the can. This is delicious served with egg …

Disjointed Thoughts on Motherhood at 3 a.m. (+ a Persimmon Cake)

[<i>Persimmons on Bloomfield, November 2013</i>.]<p>At 3 a.m. the world is quiet and still. Now that I am not living in the city the night settles deep and …

Baking

How I Got Better Skin During My Lunch Break

What really happened when one editor tried out the noninvasive resurfacing laser treatment called Clear + Brilliant. The cost, the procedure, and the results she experienced, from taut hotness to "Oh, how I glow."<p><b>Procedure:</b> Clear + Brilliant<p><b>What it is:</b> A noninvasive resurfacing laser treatment that …

ELLE Beauty Editor Julie Schott's De-Puffing, Anti-Aging Face Cream

Photo: Courtesy of Dr. Macrene and Julie Schott<p>I used to skip face moisturizer, both morning and night, opting instead for prescription treatments, until I overheard a smooth-skinned ELLE editor singing the praises of a certain anti-aging cream from New York City dermatologist Macrene …

Crockpot Pulled Pork Chili.

<i>by</i> Jessica <i>on</i> November 6, 2013 138<p>Never fails… gotta make a new red chili every year.<p>It’s just my never ending quest for the best. Or for something …

Classic Beef Meatballs Recipe | Leite's Culinaria

Jump to the recipe<p>Adapted from Daniel Holzman | Michael Chernow | The Meatball Shop Cookbook | Ballantine Books, 2011<p>Here they are—the top sellers at …

Cooking

Quick Weeknight Dinner: Iceberg Wedge Salads with Homemade Blue Cheese Dressing

<i>Iceberg Wedge Salads with Homemade Blue Cheese Dressing</i><p>Our “special occasion” meals at my parents’ house always start with these crisp, cold Iceberg …

How to Make Roasted Pumpkin Seeds without a Recipe

<i>Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.</i><p><i>Today: There are snacks hiding inside your pumpkin. Here's how to roast any squash seed, without burning -- and</i> …

Spices

Halloween Party Idea: Mozzarella and Roasted Red Pepper Boo-Schetta >> http://bit.ly/BooSchetta Kids and adults alike will get a kick out of these "eyeball" toasts.

Glow in the Dark Jello Recipe | Leite's Culinaria

Jump to the recipe<p><i>Glow in the dark Jello is an essential party trick that’s part science project, part Halloween decor, part nifty excuse to knock</i> …

Decorations

Butternut Squash and Mushroom Lasagna

Makes 8 Servings<p>Print<p>Ingredients<p>1/4 cup (1/2 stick) unsalted butter<p>2 1/2 cups chopped onions<p>1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)<p>1<p>2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)<p>1 14-ounce can vegetable broth<p>4 tablespoons chopped …

Butternut

Fall French 75 Recipe

Playing up the tart, fruity side of Concord grapes, this drink pairs fresh purple grape puree with floral St. Germain elderflower liqueur in a variation in the classic French 75.<p><b>Note:</b> To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring …

Spanish Beef Stew With Pimentón and Piquillo Peppers Recipe

<b>About the author:</b> Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.<p>Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on …

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. Because mussels are such a blank canvas, it's a breeze to dress them up however you see fit. <b>Ben Sargent</b>'s Mussels Fra Diavolo from his new cookbook, <i>The Catch</i>, are …

5 Ways to Use up Your Vegetable Scraps

<i>Tara Duggan's new book, Root to Stalk Cooking, shares ways to minimize kitchen waste by getting the most from our vegetables. Today, she's sharing five easy ways to use every part of your favorite vegetables.</i><p><b>Apple Peel Bourbon.</b> When making an apple pie, collect all your cores and peels and place …

Spices

Recipe: Fresh Clam Chowder

Fresh Clam Chowder<p>Serves 6.<p>Adapted from Hog Island Oysters.<p>4 pounds small, raw Manila clams in the shell<br>1 pound red potatoes (about 3 medium), …

Clams

Ratatouille Tian from 'The French Market Cookbook'

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. The version in <b>Clotilde Dusoulier</b>'s new book, <i>The French Market …

Slow-Cooker Kalua Pork

So I mentioned last week that my family recently came home from Hawaii. Yes…my family. Before we went, pretty much the first question everyone asked …

kale salad with pecorino and walnuts

As someone who has said things like “the world would be a better place if we could all stop pretending that kale tastes good” (on p. 67, in fact) and …