Purim is around the corner and we cannot be happier, 'mean who doesn't like to dress up and have a party? Hamantaschen, the traditional cookie for the festivity is filled with jam or chocolate. But why not play around stuffing a hamantaschen with whatever you like?! Leftover pie filling? Do it! S'mores? Oh yes! Any other cookie dough in your fridge that you suspiciously haven’t eaten? YAASSS.-- Jake Cohen, Editorial Director GET 50+ MORE HOLIDAY PARTY RECIPES GET 50+ MORE COOKIES RECIPES
No matter what holiday you are celebrating this weekend you can’t go wrong with this hearty (and beautiful!) side. Fluffy wild rice is tossed with cranberries, sweet potatoes, tart dried cranberries and crunchy pecans.-- Molly Adams, Senior Food Editor
Nowruz is one of my favorite holidays to celebrate with my husband’s family! A celebration of all things spring you can find fragrant rices packed with fresh herbs and rich soups and stews galore! One of my favorites is fesenjoon, a rich duck stew with pomegranate and walnut. I lighten it up with chicken legs, but it’s still the decadent stew I crave all the time! -- Jake Cohen, Editorial Director
I love trying new unique combinations of drinks. So when I came across this Matcha Beer, I HAD to try it! And guess what? Matcha and ginger beer make for a surprisingly delicious concoction. Plus it is filled with a ton of antioxidants that are so good for you! So give it a go, you won't be disappointed!. -- Rachel Gurjar, Test Kitchen Manager
I live by a few hard and fast rules. I don’t mix dairy and booze, more chocolate is always better & give me ALL the coffee. My one exception for the dairy and booze rule is when we are talking about dessert. Please hold the milk in my martini but there is something about booze + butter + chocolate that equals dessert perfection. Now when added to a classic blondie recipe, the Irish Cream really elevates the richness of the buttery cookie bar and leaves you wondering “What is that flavor?!”. Maybe that’s what I’m missing from the whiskey tasting experience? Maybe I just need it to always be baked inside a blondie. -- Molly Adams, Senior Food Editor
