Have you ever ordered a cappuccino and had it arrive tableside looking more like a work of art than a cup o’ joe? Latte art is becoming more and more popular, with delicious designs being served up in local coffee houses as well as gourmet restaurants and barista competitions that introduced this eye-catching coffee trend.

Want to hone your own latte art skills home? KRUPS, leading producer of coffee makers and kitchen appliances has put together a quick guide for amateur latte artists. Don’t think you have what it takes? Think again! All you need is a steady hand, some perfectly foamed milk, and of course, practice!

Step 1: Pour enough cold milk for one cup into the steaming pitcher. Steam milk with the wand deep in the pitcher, then directing the milk in a counterclockwise fashion until the liquid heats to 150?F. For a foolproof way to create a smooth, velvety milk, KRUPS recently released their XL2000 Milk Frother, which makes rich, long lasting meringue-like milk at the touch of a button.

Step 2: Allow the milk to sit while you add one or two shots of freshly brewed espresso to a coffee mug – one with curved sides will work better than a squared off glass.

Step 3: Swirl the milk vigorously. If you see any bubbles, tap the pitcher on the counter several times and go back to swirling the milk for 20 to 30 seconds.

Step 4: Slowly start pouring the milk into the espresso. First in a circular pattern around the edge of the cup, slowly moving toward the center as the foam rises.

To create a leaf pattern: When your cup reaches half full, the foam will start to rise. Move your pitcher backwards as you pour while moving it from side to side using the motion of your hand to create a leaf pattern in the top of your latte. When you reach the end of the cup, pour a stream of milk right through the middle of your leaf pattern. Just be careful to use a small amount of milk so the design is not affected!

To create a heart pattern: Shake your hand as you would in making leaf. However, instead of moving backwards, keep your hand in the same general area, focusing on making a ringed circle.

Step 5: Enjoy!

An easy Arrabbiata White Bean Soup recipe from Chef Michael Chiarello, Emmy Award Winning host of “Easy Entertaining” on the Food Network

Estimated Time(s):
Preparation time: 10 min
Cooking time: 30 min

Ingredients:

1 tablespoon olive oil
1 cup thinly sliced carrot
1/2 cup diced onion
2 teaspoons finely chopped garlic
3 cups (24 fluid ounces) chicken or vegetable broth
1 container (15 ounces) BUITONI, Refrigerated Arrabbiata Sauce
2 cans (15 ounces each) cannellini or small white beans, drained
1/4 cup (1 ounce) BUITONI, Refrigerated Freshly Shredded Parmesan Cheese (optional)

Instructions:

HEAT oil in large saucepan over medium-high heat.  Add carrot, onion and garlic; cook, stirring occasionally, for 2 minutes.

ADD broth and sauce; bring to a boil.  Reduce heat to low; cook, stirring occasionally, for 20 minutes or until carrot is tender.  Add beans; cook for an additional 5 minutes.

TOP with cheese.

Serving Size: 4

Honey Roasted Butternut Squash Soup…

Honeydrop Beverages, the all natural line of teas and juices sweetened with a tablespoon of pure honey, is thrilled to partner with Dan Lorig, former Executive Chef of Gulf Stream – Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.

Why honey? Honey is not only a delicious way to sweeten dishes while avoiding refined sugars, it contains natural antioxidants, vitamins, and minerals that are proven to sooth sore throats and coughs, boost energy and relive tired muscles. Honey is also known to relax the digestive tract – perfect for overindulgent holiday eating!

Ingredients:

12 Fl. Oz. White Wine

1 fl. Oz Vegetable Oil, as needed

2 Oz Shallot, Chopped

6 Oz Celery, Medium Dice

3 Oz Carrot, Medium Dice

1 Tbsp Garlic Clove, Chopped

2 Lbs Butternut Squash, Cooked

2 Fl Oz Olive Oil, as needed

4 Fl Oz Honey

3 Qt Vegetable Stock

8 Fl Oz Heavy Cream

Salt, to taste

White Pepper, Ground, to taste

Method

Squash

1. Peel and seed Squash
2. Cut Squash into 1”-2” cubes
3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat
4. Spread Squash over a sheet tray and lightly season with salt and white pepper
5. Roast at 300 F for approximately 1 hr or until fork tender

Soup

1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.
2. Add White Wine and simmer 2 minutes
3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour
4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency
5. Add Heavy Cream and return to heat; simmer 20 minutes
6. Adjust seasoning with Honey, salt and white pepper to taste
7. Serve immediately

Honey Mustard and Herb Vinaigrette…

Honeydrop Beverages, the all natural line of teas and juices sweetened with a tablespoon of pure honey, is thrilled to partner with Dan Lorig, former Executive Chef of Gulf Stream – Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.

Why honey? Honey is not only a delicious way to sweeten dishes while avoiding refined sugars, it contains natural antioxidants, vitamins, and minerals that are proven to sooth sore throats and coughs, boost energy and relive tired muscles. Honey is also known to relax the digestive tract – perfect for overindulgent holiday eating!

Makes Approx. 1qt

Ingredients:

1/3 cup Champagne Vinegar

2/3 cup Apple Cider Vinegar

1 tbsp Dijon Mustard

1 Shallot, Chopped

1 tbsp Thyme, Fresh, chopped

1 tbsp Parsley, Fresh, chopped

2 Tsp Honey

20 Fl Oz Extra Virgin Olive Oil

Salt and Cracked Black Pepper, to taste

Method:

1. Combine all of the ingredients except the oil.
2. Gradually incorporate the oil in a steady stream.
3. Adjust the seasoning to taste with salt and black pepper.
4. Serve immediately over mixed greens or store in refrigerator for up to one week

That big turkey dinner won’t just put you to sleep this year; it’ll also cost you an arm and a wing. According to arecent survey by the American Farm Bureau Federation, the price of a traditional Thanksgiving dinner will rise 13 percent this year. That means an average meal for 10 could set you back $49.20, up $5.73 from 2010.

Tom Turkey is the main culprit behind the biggest increase in 26 years. A 16-pound bird will run $21.57, up more than 22 percent from last year.

If you’re a perennial chef, or just cooking your first turkey dinner, consider the following tips to avoid economic indigestion.

1. Smaller Can Be Better
If you’re not a fan of leftovers, buying a smaller turkey will save you some cash, since guests often fill up on side dishes anyway.

2. Buy Early
Got extra space in your freezer? Then buy the bird now. Supermarkets tend to stock up early, then offer some excellent prices per pound. Shop early sales and keep an eye out for printable grocery coupons at websites like CouponSherpa.com.

3. Go Traditional
You can either end up with a wine cellar full of hostess gifts or ask guests to bring their favorite dish instead of a bottle. If you’re cooking the big bird, they might be willing to help with the smaller sides.

4. Be a Borrower
Borrow serving dishes and specialty cookware, instead of purchasing them. That particularly applies to that tin-foil turkey roaster you end up buying each year to avoid cleaning. If you don’t feel like scrubbing into the night, try this Cooks.com recipe for roasting the perfect bird in a brown paper bag.

5. Bulk Up Your Drink Purchases
Stock up on wine and beer from bulk retailers like Costco. They have a great selection and offer deals of up to 30-percent less than grocery stores.

6. Bring Nature Indoors
Use decor inspired by nature, like pine cones and intertwined twigs. Pumpkins spray-painted gold offer a festive touch, one that would cost over $30 if purchased at a specialty store. Plus, they’re cheaper after Halloween. Or you could cut holes in fruit, insert tealights, and create a natural and inexpensive centerpiece. Check out FreshHomeIdeas.com for more concepts.

7. DIY
Avoid prepared foods, which are typically marked up over 40 percent. Besides, you didn’t really believe boxed stuffing tastes as good as the real stuff.

8. Save at Dollar Stores
Buy paper goods, napkins, favors, etc. at dollar stores. You’d be surprised how many party fixings you can buy for just $1 apiece.

9. Do Your Own Prep
Buy your veggies whole and do the prep yourself. Pre-cut and pre-sliced produce are more expensive and often not as fresh. You can enlist a friend to help handle all the prep and chat while working.

10. Homemake Desserts
Pre-made desserts are marked up 100 percent, so it really pays to make your own. Try this Old Fashioned Pumpkin Pierecipe from SimplyRecipes for down-home goodness.

11. Stick to Your list
It’s easy to get caught up in the holiday spirit while shopping for Thanksgiving goodies, and supermarkets guide you in the direction of overspending with these sneaky strategies. Before heading to the store, make a detailed list of what you need and stick to it. And also fix yourself a sandwich; there’s nothing more dangerous than holiday grocery shopping on an empty stomach.

Andrea Woroch is a consumer and money-saving expert for Kinoli Inc. 

The holiday season is a time to pull out all the stops and “wow” guests with a delicious and memorable meal. Celebrity chef Claire Robinson is sharing some of her cooking tips and favorite recipes, courtesy of Town House crackers, to help create a festive and stress-free holiday menu.

Appetizers

• Tangy goat cheese, garlic-infused olive oil and sweet cranberries make this Herb Garlic Baked Cheese cracker topper burst with exciting tastes.
• Shake up traditional fondue by adding cider, mustard and jalapeño peppers to cheddar and Colby cheese with this Pub Cheese Dip.
• Caramelized Onion and Apple Cream Cheese Spread is a sweet sensation you can enjoy before or after the big meal.
• Avoid double-dipping at your party by serving Shrimp Cocktail with Mustard Butter, featuring whole grain mustard and shrimp on top of Town House Original crackers.

Main Course

• Replace everyday breadcrumbs with Town House cracker crumbs. Perfect for this Town House Meat Loaf recipe.
• Top run-of-the-mill casseroles with coarsely crushed Town House crackers, and bake in the oven for a meal worthy of celebration.
• Add Town House crackers to your holiday stuffing for extra texture, like in this Extra Special Turkey Stuffing.

Dessert

• Crush Town House Original crackers with sugar, cinnamon and a touch of butter to create a crumble topping for fresh, seasonal fruit. Bake as you would a cobbler for a delicious holiday dessert!
• Keep a box of Town House FlipSides and dark chocolate in your pantry. Melt the chocolate and dip half the cracker into the chocolate and place on a rack to cool.
• Create a simple after-dinner treat with this Berry Sweet Nibble. The sweetness of balsamic vinegar perfectly complements fresh strawberries on cream cheese-topped crackers.

For more delicious recipes, visit www.TownHouseCrackers.com.

Natural Merchants, LLC, with headquarters in Grants Pass, Ore. and Cartagena, Spain, introduces Lorenz “Symphony” Riesling-the first U.S. imported German Riesling made from 100% Organically Grown Grapes and certified by the USDA. The Symphony label also includes a popular German red varietal: Symphony Dornfelder. Both wines are grown and produced by the Lorenz Family in the heart of Rheinhessen, Germany’s number-one vineyard region. The suggested retail price for both wines is $16.99 and they are now available for distribution nationwide.

Symphony Riesling is a blend of 85% Riesling and 15% Rivaner grapes, all 100% organically grown. Riesling is one of the world’s most celebrated white wine varietals. The wine has a deep and well balanced body and fruity undertones, in the tradition of great German Rhine Rieslings. The wine is a classic-dry, elegant Riesling of great harmony, with delicate floral undertones, reminiscent of citrus fruits and a hint of peach. Symphony is savory-fresh to the palate, with a beautiful underlying fruitiness.

Symphony Dornfelder is a blend of 90% Dornfelder and 10% Cabernet grapes, all 100% organically grown. Dornfelder is Germany’s richest red wine with a deep but smooth aroma and beautiful color. A relatively new varietal, Dornfelder has the potential to become one of the world’s great red wines. The wine has a dry-yet-fruity medium body with rhubarb, wet cedar and cherry notes. It is soft on the palate with beautifully embraced tannins and a hint of ripe forest berries.

About the Winemaker
The Lorenz Family motto is: Enjoy the goodness! For them that means making wine with passion. Their commitment to organic production means a responsible care of nature. They accomplish this by renouncing the use of synthetically produced insecticides, herbicides, fungicides and artificial fertilizers on their vineyards which are spread over 15 hectares. In addition to these measures they ensure their vineyard maintains a natural and healthy balance by sowing a variety of wild herbs, legumes and by using organic humus fertilization.

Wines made from grapes grown in Rheinhessen owe their fruitiness and rich bouquet to the mild climate and extraordinary soil in this area. Lorenz Family wines are produced with loving care from their own vineyards in traditional fashion with the benefit of modern knowledge and techniques.

The Natural Merchants Selections program highlights more than 150 carefully selected wines from Spain, Italy, Austria, Germany, France, Greece and Portugal, grown in unique organic terroir, each vineyard producing clean, fresh superior wines that are both good for the earth and tantalizing for the palate.

For more information visit naturalmerchants.com.

BBQ chicken topped with caramelized red onions made with The Artisanal Kitchen Aceto Balsamico di Modena.

Ingredients:

4 medium-size chicken breasts
4 tablespoons Aceto Balsamico di Modena (purple label) by The Artisanal Kitchen
2 red onions, sliced thin
2 tablespoons of Three Olives Olive Oil by The Artisanal Kitchen
Pinch French Fleur de Sel.
Garnish: parsley

Instructions:

Preheat oven to 350 degrees.

Put the olive oil and salt in a medium-size frying pan and heat on low. When oil is heated, add sliced red onion to the pan and cook over a low flame for about 45 minutes, stirring occasionally, until onions are caramelized. Next, add The Artisanal Kitchen Balsamico di Modena to the onions and continue to cook on a very low flame, stirring frequently, until the onions have turned a dark brown color. Scrape the balsamic residue off the bottom of the pan, mix with the onions and cook for a few more minutes to allow the remaining balsamic to be absorbed into the onion mixture.

Cook chicken breast on the barbeque and, once done, lightly salt and drizzle with olive oil and balsamic vinegar over the top. Place a few tablespoons of onion mixture on each chicken breast, garnish with a parsley leaf and serve.

For more information, visit www.theartisanalkitchen.com

Superfruit Salad Recipe and photo courtesy of Superfood Cuisine: Cooking with Nature’s Most Amazing Foods, by Julie Morris  available for purchase on Amazon.com and NavitasNaturals.com 

Superfruit Salad

Makes about 6 servings

When a fruit salad tastes this good, getting a full day’s ration of fresh produce in just one sitting is almost inevitable. This recipe is flexible enough to accommodate in-season fruits – feel free to improvise! – but try to keep the superberries in. The dried goji berries and goldenberries will soften as the fruit marinates, soaking up the juices from the fruits, and making them especially delicious.

3 cups pineapple, cut into 1-inch dice

2?3 cup dried goldenberries

1/2 cup dried goji berries

3 cups strawberries, quartered

1 cup blueberries

3 cups green grapes, halved

2 cups apples, cut into 1-inch dice

1 cup pomegranate seeds

2 tablespoons agave nectar, or yacon syrup

1 teaspoon vanilla extract