11/25/18 O&A NYC SUNDAY BRUNCH: Mango Coconut Cream Mousse Recipe

This Mango Mousse is basically a mango coconut cream mousse made with just four simple ingredients. A simple, easy and effortless recipe that refreshing and light. Whether you use fresh, frozen or canned mangoes this mango mousse is a treat you can enjoy any time of the year. Nothing beats a light and fluffy dessert that melts in your mouth. Continue reading

11/23/18 O&A NYC BRUNCH: Ree Drummond’s Leftover Turkey Panini

Jazz up your Thanksgiving leftovers by turning yesterday’s feast into fun and easy hot sandwiches. Ree Drummond, host of Food Network’s The Pioneer Woman, brings a new spin on the leftover turkey sandwich. Continue reading

11/21/18 O&A NYC FOOD- THANKSGIVING ISSUE: World’s Best Cornbread Stuffing

This Cornbread Stuffing is easy and full of flavor from spicy sausage and fresh herbs. Rich and hearty this dressing is like a savory bread pudding, the perfect addition to any Turkey Day spread. Continue reading

11/18/18 O&A NYC SUNDAY BRUNCH- HOLIDAY ISSUE: Croissant French Toast with Soft Caramel Apples

Croissant French Toast with Soft Caramel Apples is the perfect autumn Sunday brunch. Sweet cinnamon, warm soft carmelized apples served on a sugar dusted French toast croissant- Wow!!!   Continue reading

11/16/18 O&A NYC FOOD- CLASSIC THANKSGIVING SIDE DISHES: Scalloped Potato Gratin

Ingredients
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

Directions
1. Preheat the oven to 400 degrees F.
2.In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
3. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Recipe Courtesy Of Tyler Florence 

 

11/10/18 O&A NYC SUNDAY BRUNCH- HOLIDAY ISSUE: Gingerbread Waffles with Hot Lemon Curd Sauce

Gingerbread Waffles with Hot Lemon Curd Sauce are spicy waffles will fill your house with the nostalgic perfume of Christmas cookies and holiday baking.
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11/4/18 O&A NYC SUNDAY BRUNCH: Hot Smoked Salmon Pate

This holiday season doesn’t have to mean abandoning your healthy diet – a perfect festive holiday starter this hot smoked salmon pate is low in calories and easy to make.

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10/19/18 O&A NYC GRILLING FOR THE WEEKEND: Grilled Ribeye Steak au Poivre

Bistro-style steak au poivre is easy to achieve at home. Either a bone-in or boneless ribeye would work, and grilling the steak instead of pan-searing, gives it an extra-crunchy peppery crust. Continue reading

10/18/18 O&A NYC DINNER FOR TWO: Ethiopian Spiced Steak

Ethiopian Spiced Steak has a wonderful African heat. The combination of spices and the sweet and tender sirloin steak make this dish a great dinner for two. Continue reading

9/23/18 O&A NYC SUNDAY BRUNCH: Shrimp Stacked Sushi With Mango Salsa

This Shrimp Stacked Sushi With Mango Salsa is super easy Sunday Brunch that is both healthy and makes a dramatic presentation.  Continue reading