The bigger they are, the harder they fall and with the flavorful food you’ll be creating from this book, everyone is sure to be falling hard for your cooking. Chef Chris Honor shows you how to balance taste and texture to make memorable food combinations in your kitchen. He shares 100 of his most memorable recipes for everything from salads, sweet and savory bakes, soups, and shared plates that are easily made at home. Some of our favorite recipes can be found in the LC Staff Favorite Recipe slideshow. Be sure to share them with your friends and family.
Author: Kath
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Wholesome! is one of my all-time favorite companies! Their dedication to the fair-trade philosophy has never wavered in over a decade. Their beliefs regarding the environment, to help it, not to hurt it is more than just an idea. It’s an action! Fair Trade Certified(TM) is the guarantee that they pay the farmers a set premium for their crops. The money is wired directly from their accounts to the cooperatives’ accounts in Brazil, Malawi, Mexico and Paraguay.
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The perfect Halloween series! A sinister Problem has occurred in London: all nature of ghosts, haunts, spirits, and specters are appearing throughout the city, and they aren’t exactly friendly. Only young people have the psychic abilities required to see—and eradicate—these supernatural foes. Many different Psychic Detection Agencies have cropped up to handle the dangerous work, and they are in fierce competition for business. Jonathan Stroud, author of the internationally best-selling Bartimaeus books, continues his hit series of supernatural thrillers about three teen members of a Psychic Detection Agency who are battling an epidemic of ghosts in London.
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The owner of RP’s Pasta, Peter Robertson fell in love with Italian food when he was touring Europe as a stage carpenter for dance companies. He studied traditional Italian food and began to make his very own fresh pasta. Luckily for us, one day an old customer came into his store distraught because they discovered they were gluten intolerant and thus could no longer eat his fresh pasta. Peter then ventured out to make a pasta that not only was gluten free, but was just as good as his regular pasta.
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