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Southern Lady ClassicsSouthern Lady Classics

Southern Lady Classics May/June: Spring Parties 2019

Whether you're planning a wedding, a birthday party, or a simple Fourth of July barbecue, Entertain Decorate Celebrate offers inspiration for gatherings of all sizes - and now you can enjoy every single page on your tablet! Each issue brings you beautiful photography with more than 120 ideas, recipes, and tips from tabletop ideas and menus, to creative invitations and party favors.

Paese:
United States
Lingua:
English
Editore:
Hoffman Media
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southern lady classics

EDITORIAL EDITOR-IN-CHIEF Phyllis Hoffman DePiano EDITOR Lisa Frederick MANAGING EDITOR Marie Baxley ASSOCIATE EDITOR Ashley Shaw ASSISTANT EDITOR Elizabeth Bonner Czapski RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Dorothy Walton CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner SENIOR ART DIRECTOR Tracy Wood-Franklin STYLISTS Caroline Blum, Sidney Bragiel, Kim Chiselko, Lucy Finney, Mary Beth Jones, Tracey MacMillan Russell, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain RECIPE TESTER Ashley Jones DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy…

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host in style

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dainty bites

Herbed Chicken Salad Tea Sandwiches MAKES 15 ¼ cup plus 1 tablespoon mayonnaise¼ cup plus 1 tablespoon sour cream2 tablespoons chopped fresh parsley2 tablespoons chopped green onion1 tablespoon chopped fresh tarragon1 tablespoon chopped fresh dill2 teaspoons fresh lemon juice½ teaspoon kosher salt¼ teaspoon ground black pepperPinch garlic powder2 cups finely chopped cooked chicken¼ cup golden raisins¼ cup toasted sliced almonds10 slices white sandwich bread½ cup thinly sliced cucumberGarnish: thinly sliced cucumber or fresh chives 1. In a large bowl, stir together mayonnaise, sour cream, parsley, green onion, tarragon, dill, lemon juice, salt, pepper, and garlic powder. Add chicken, raisins, and almonds, stirring to combine. 2. Spread a thick even layer of chicken salad onto 5 bread slices and top with cucumber slices. Cover with remaining bread slices. Using a bread knife, cut crusts from…

access_time7 minuti
tempting treats

Champagne Pound Cake MAKES 1 (10-CUP) BUNDT CAKE 1¼ cups unsalted butter, softened2¾ cups granulated sugar, divided5 large eggs, room temperature3¼ cups all-purpose flour1 teaspoon orange zest¼ teaspoon kosher salt1⅓ cups Brut sparkling wine, dividedGarnish: confectioners’ sugar 1. Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2½ cups granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. 3. In a medium bowl, stir together flour, zest, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold 1 cup wine into batter just until…

access_time4 minuti
on the porch

Summertime Sweet Tea MAKES ABOUT 1 GALLON 3 quarts cold water, divided3 family-size iced tea bagsStrawberry Lemon Mint Syrup (recipe follows)Garnish: fresh strawberries, lemon slices, fresh mint leaves 1. In a medium saucepan, bring 1 quart water to a boil; remove from heat. Add tea bags; cover and let steep for 5 minutes. 2. Strain tea into a large pitcher. Add Strawberry Lemon Mint Syrup and remaining 2 quarts water, stirring to mix well. Serve over ice. Garnish with strawberries, lemon slices, and mint, if desired. STRAWBERRY LEMON MINT SYRUP MAKES 4 CUPS 2 cups sugar2 cups water4 cups chopped fresh strawberries2 tablespoons lemon zest1 (1-ounce) package fresh mint 1. In a medium saucepan, heat sugar and 2 cups water over medium-high heat, stirring frequently, until sugar is dissolved. Add strawberries and zest; bring to a boil. Reduce…

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glimmer & glow

Herbed Crab Cakes with Sweet Corn Sauce MAKES 8 TO 10 SERVINGS ¼ cup mayonnaise2 egg yolks1 tablespoon Dijon mustard½ tablespoon Worcestershire sauce½ teaspoon Old Bay seasoning20 saltine crackers, crushed1 tablespoon chopped fresh chives1 tablespoon chopped fresh parsley1 tablespoon chopped fresh dill1 pound fresh lump crabmeat, picked free of shell2 tablespoons unsalted butter, divided2 tablespoons olive oil, dividedSweet Corn Sauce (recipe follows)Garnish: chopped tomato, sliced chives 1. Line a baking sheet with parchment paper. 2. In a large bowl, stir together mayonnaise, egg yolks, mustard, Worcestershire, and Old Bay. Stir in crushed crackers, chives, parsley, and dill. Gently fold in crabmeat. Shape mixture into 16 patties, and place on prepared pan. Cover and refrigerate for at least 4 hours or up to 2 days. 3. In a large nonstick skillet, melt 1 tablespoon butter and…

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