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Home Buying Help – Money Management Tools – Home Decorating Ideas – Free Recipes

4PM Sugar Rush: 11/6

Sour Patch Kids, Snickers

Every Friday, get ready for the ultimate sugar showdown. The two candies that received the highest number of votes on their respective showdown days will go head-to-head -- and only one candy can reign supreme. This one's tough: it's gummies versus chocolate. Who will come out on top? Only you can make that call.

VOTE NOW!

Which candy deserves to win the crown?


Vote again for your fave!

Which candy deserves to win the crown?

Sour Patch Kids

Snickers

The Nest Editors Posted by The Nest Editors on Friday November 06, 2009 04:00 PM
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WFL?: 11/6

Today on my lunch hour, I marched over to my local Whole Foods and picked up this Cuban sandwich. I love, love, looooveee Cuban sandwiches. The combination of the salty pickles, the sweet ham, the tangy cheese always hits the spot for me.

WFL today, Nesties? Do you have a favorite kind of sandwich? Share in the comments!

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Photo courtesy of WholeFoods.com

Home Buying Help – Money Management Tools – Home Decorating Ideas – Free Recipes Posted by Sara Hennessey on Friday November 06, 2009 11:38 AM
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Recipe of the Day: 11/6

This fall-inspired dish is the perfect entree for any dinner party or holiday menu. Not only is it quick and simple to make, pork loin is a relatively budget-friendly cut of meat, so you can save your pennies for your other courses! We recommend pairing this Roasted Pork Loin With Apples with some sides, like Orange-Scented Mashed Butternut Squash or Toasted Sesame Balsamic Asparagus, and finishing your meal with some four-star desserts, like Macadamia-White Chocolate Brownies or Strawberry and White Chocolate Chip Cheesecake!

Serves: 4 to 6
Prep time: 1 hour, 20 minutes

Ingredients
1 tablespoon vegetable oil
1 boneless, center-cut pork loin roast, trimmed and tied (about 2 pounds)
Kosher salt and freshly ground black pepper
1 medium onion
3 medium carrots
3 ribs celery
3 cloves garlic
2 crisp, tart apples, such as Jonathan or Cortland
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 tablespoons cider vinegar
1 cup apple cider
2 tablespoons whole-grain mustard

Directions
1. Preheat oven to 400°F. In a large, oven-proof skillet, heat the vegetable oil over high heat. Season the pork loin generously with salt and black pepper. Sear the meat until golden brown on all sides, 2 to 3 minutes per side.
2. Meanwhile, thickly slice onion. Cut each carrot and celery rib into 4 chunks. Smash and peel the garlic. Peel and core the apples and cut into 8 slices each.
3. Transfer the meat to a plate. Add onion, carrots, celery, garlic, herb sprigs, and 2 tablespoons of butter to the skillet. Cook until the vegetables are browned, about 8 minutes, stirring occasionally. Stir in the sliced apples; then push the mixture to the sides and place the pork loin in the middle of the skillet along with any collected juices from the plate. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145°F to 150°F, 35 to 40 minutes.
4. Transfer the pork to a cutting board and cover loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar, scraping the bottom with a wooden spoon to loosen any browned bits. Boil until vinegar is syrupy and reduced by half. Add the cider and reduce by half again. Take the skillet off the heat and whisk in the mustard, then whisk in the remaining 2 tablespoons cold butter. Season with salt and black pepper
5. Cut the strings from the pork if needed. Slice about 1/2 inch thick and arrange slices over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Apple Wisdom:

  • Use crisp apples for cooking. They retain their shape and don’t end up as applesauce.
  • Apple cider is unfiltered apple juice -- it’s thicker, tangier, and more appley-tasting than juice. Because it’s unfiltered, it’s got a cloudy look to it; that’s totally normal.

Cook's Note: If you cook your pork this way, it’ll still be pink on the inside. It’s perfectly fine to eat, but if you don’t want pink, cook it to 160°F. It’ll still be tasty, but not quite as juicy.

Excerpted from How to Boil Water with permission from Meredith Books and Television Food Network, GP 2006.

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Home Buying Help – Money Management Tools – Home Decorating Ideas – Free Recipes Posted by Sara Hennessey on Friday November 06, 2009 09:22 AM
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4PM Sugar Rush: 11/5

Junior Mints, Peppermint Patties

VOTE NOW!

Which candy are you craving?


Come back at 4 pm tomorrow for another candy showdown.

Which candy are you craving?

Junior Mints

York Peppermint Patties

The Nest Editors Posted by The Nest Editors on Thursday November 05, 2009 04:00 PM
tags: Sugar Rush
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Happy Hour Thursday: Captain Nemo

Yep, we really did pick this week's cocktail for more than just the name. Okay, so maybe it had something to do with it.

Ingredients
1 3/4 ounces Cointreau
3/4 ounce blue curacao
1 ounce sweet-and-sour mix
Dash of orange juice
Ice cubes

Directions
Place all the ingredients in a shaker and shake well. Strain the drink into a glass with a prepared sugared rim and serve.

How to Make the Perfect Sugared Rim
Many drinks taste great with sugar around the rim of the glass. You can use regular sugar, colored sugar, sweetened chocolate powder, or crushed candy, such as raspberry or lemon drops. Rub a slice of lime around the rim of a glass and dip it in the sugar. Shake it gently to get rid of any excess sugar.

Home Buying Help – Money Management Tools – Home Decorating Ideas – Free Recipes Posted by Krissy Tiglias on Thursday November 05, 2009 03:05 PM
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What's Cooking?

2 replies

Where to find cupcake/muffin liners in bulk/discount?

posted by clevebride2006 on Saturday, November 07, 2009

2 replies

What is your favorite chocolate for baking?

posted by CrazeyJaneyR on Saturday, November 07, 2009

0 replies

What do you have planned for next week's menu?

posted by bbscabral on Saturday, November 07, 2009

2 replies

BU: I met Jaime & Bobby Deen tonight

posted by drew*smom on Friday, November 06, 2009

0 replies

BU: Mini Turkey Meatballs

posted by h2babe on Saturday, November 07, 2009