Seasons and Suppers
Seasons & Suppers is a lovely food blog based in Muskoka, Ontario, that focuses on what I consider to be elegant comfort food. The recipes are all things I can see myself making often, like Chicken with Mustard, Warm Lemon Pudding Cake, or Meyer Lemon Risotto with Arugula and Shiitakes. This is the kind of beautiful, everyday cooking that feels achievable, unlike overly complicated dishes or my usual one-pot meals for kids. It's the kind of food that invites you to cozy up on the couch or impress your guests at a dinner party. You can easily serve these dishes and casually say, "Oh, that? I just whipped it up," all while sipping champagne in a stunning dress that isn’t stained by baby food. A girl can dream!
Outlet metrics
Global
#122644
United States
#40509
Food and Drink/Cooking and Recipes
#431
Articles
-
1 week ago |
seasonsandsuppers.ca | Jennifer Maloney
Cook the pasta to al dente according to the package instructions. Drain and rinse well with cold water to stop the cooking process. Let drain well then transfer to a large bowl. Tip! If you'd like a spicier jalapeño flavour, roast half of the jalapeño and leave the other half raw. Add the roasted jalapeño to the dressing, and finely dice the raw jalapeño to add to the salad. You could also throw in a few seeds if you really want to amp it up.
-
1 week ago |
seasonsandsuppers.ca | Jennifer Maloney
Start rice cooking for the rice salad. Make the marinade by combining the curry paste and yogurt together in a small bowl. Add the chicken to a plastic zipper bag, add the marinade, zip up and then toss the chicken in the marinade to coat evenly. Allow to marinade for 30 minutes in the refrigerator. Preheat oven to 450F. If you have a grill pan you want to use, put it in the oven to preheat with the oven. Otherwise, line a baking sheet with aluminum foil and set aside.
-
2 weeks ago |
seasonsandsuppers.ca | Jennifer Maloney
For best results, remove the burrata from the fridge ahead, so it comes to room temperature. When ready to serve, remove the burrata ball from the liquid and place it onto some paper towels to dry. To serve, transfer to a plate and tear into large chunks. You can spoon any of the loose curd from the middle that spills out from the plate onto the serving dishes. Start a large pot of water boiling for the gnocchi. When boiling salt, generously and cook the gnocchi according to package directions.
-
2 weeks ago |
seasonsandsuppers.ca | Jennifer Maloney
You will need a serving dish of about 8×10 inches. Alternately, a 9×9-inch dish should work. I don't recommend a 9×13-inch dish unless you increase the quantity of lemon filling. Start by preparing the lemon soaking liquid you will dip the ladyfingers in when assembling the tiramisu. Add the water, limoncello and 5 Tablespoons of white sugar to a saucepan. Heat over medium heat, stirring regularly, until the sugar is dissolved, 3-4 minutes.
-
3 weeks ago |
seasonsandsuppers.ca | Jennifer Maloney
Tip! For best results, use a kitchen scale and the weight measurements provided. If not using a scale, be sure to measure the flour using the spoon and level method to avoid adding too much flour. Preheat oven to 350F (non-convection/not fan-assisted). Prepare a 9 or 10-inch springform pan by spraying with baking spray and lining the bottom of the pan with parchment paper. Set aside. Cut the strawberries in half or quarters, if large. If using frozen rhubarb, use it frozen.
Contact details
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →