Author: Kelly Anthony

In the Kitchen w/ Kelly: Pimm’s Cup

I’m one of those people who has to stare at a drink menu for a solid 5-10 minutes before I can make up my mind when it comes to a cocktail. If we’re talking wine, no problem there. Hit me with something dry, red and preferably from Argentina or Italy, and bing-bang-boom, I’m a happy gal. However, if the wine selection is scarce, I typically take a gander at the specialty cocktails. Not all that long ago, my guy and I had ourselves a little Saturday day-date and I found myself mulling over the cocktail list, unable to make...

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In the Kitchen w/ Kelly: Baked Brie

I love cheese. It’s just so versatile, pairs with so many wonderful things, and can be prepared in countless ways, and the cheese course is quite possibly my favorite of them all. I thinking that guests of mine would likely find it difficult to think back to any occasion in which I have entertained and not had some form of a cheese platter present. One of my favorite ways to serve the cheese course was actually inspired by a good friend of mine. She hosted a girl’s wine night years ago, and set out a starter that had us...

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In the Kitchen w/ Kelly: Classic Wedge Salad

My husband and I don’t necessarily go out to eat all that often, but when we do, the starter portion of any menu is our absolute favorite part. I just adore small bites and variety makes me oh-so-happy. On the starter menu, my eye typically begins to mosey on down to the salads. Don’t you just feel like salads are way cooler at restaurants? Why is that? On a mission to create a restaurant quality salad at home, I came up with this little ditty. The Wedge. It gets me every time — that crisp, fresh lettuce dripping with...

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In the Kitchen With Kelly: Mushroom and Asparagus Bake

Eat your vegetables: who didn’t get that one blasted on repeat as a child? I for one heard it many, many times, and can recall sitting alone in time-out at the dining room table, staring down at a mound of green, hanging onto every last bit of resistance within me. Even as a child, the problem was easily identifiable — those vegetables had lived in a can for quite some time, and simply put, they were gross. Growing up, we ate a lot of canned veggies, and it’s no wonder they didn’t excite me. The colors were hum-drum and...

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In the Kitchen w/ Kelly: Cherry Mango White Wine Sangria

Let’s face it: when we are hosting, more often than not, the to-dos don’t typically stop until right before our guests arrive. I’ve had a great deal of experience in the hosting arena, and one tidbit of advice I often share is to do as much preparation in advance as humanly possible. This alleviates a great deal of stress and also creates a much more relaxed environment. The more we can get done ahead of time, the better off we’ll be. The planning element applies to all aspects of the party, including the drinks. Sangria is a great party...

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