Winter

Hot Artichoke Spinach Dip
Buffalo Chicken Dip
Clam Jam Dip
Cider Cheese Fondue
BLT and Avocado Bruschetta
Lila's Guacamole
Warm and Creamy Bacon Dip
Baked Vidalia Onion Dip
Baked Mexican Layer Dip
Reuben Dip
Creamy Shrimp, Spinach and Goat Cheese Dip
Maple Walnut Popcorn
Spicy Mango Salsa
Curried Deviled Eggs

New England Clam Chowder
Chicken & Sausage Gumbo
Boozy Beef Chili

Buffalo Chicken Wings with Blue Cheese Dressing
Fennel Sausage and Rapini Pizza
Best Baltimore Crab Cakes
Homemade Pigs in a Blanket
Pork Belly Sliders
Bacon-Wrapped Shrimp
Barbecue Beer Ribs

FOR ADULTS ONLY
The Bootleg | Bloody Mary | CosPompolitan | Classic Margarita | Long Island Iced Tea
Manhattan | Moscow Mule | Mojito | Sazerac | Sassy Sangria

It's that time of year again when everyone is ready to jump onto the get-fit wagon. I could easily say that I should include myself in thatgroup, but I believe it's best to start by taking small steps before diving into a plan that you might not keep up. My first step for the New Year is a healthy one, it's simply to eat more healthy foods, like whole grains and to limit my intake of sugar. I actually love whole grains, but I just don't eat them often enough. Luckily my only downfall sugar-wise is chocolate, so it's easy for me to exclude sweets and candies entirely. But I've recently found myself using agave syrup as my choice of sweetener. That was my first step, what's yours?

Eating whole grains doesn't just mean switching your morning toast from white to wheat. It means eating actual whole grains preferably in their minimally processed forms. In place of white rice try brown. Eat steel-cut oats rather than instant. Try some different whole grains, like amaranth, millet, buckwheat, barley, or bulgur. Bulgur is one of my favorites. If you've ever had Middle Eastern or Turkish food, you've probably already eaten bulgur without knowing. The salad tabbouleh and the meatballs called kofta or kefteh are made with bulgur. It's not an unrecognizable grain, bulgur is actually wheat.

Frasier Fir, boxwood, magnolia, grapevine – all traditional bases for wreaths. We can pick them up at garden centers and Christmas tree vendors and even grocery stores, but sometimes it is fun to spice up ye olde wreath with some seasonal flair.

In December’s issue of Southern Living, I took some traditional wreaths up a notch or two to festively deck our halls, doors, windows and tables with versions of wreaths donned with a bit of Holiday zest.

Rosemary and grapefruit – two of this Farmer’s favorites! From their scents to their colors and flavors, the combo of these two can be appealing to many of the senses. Sliced grapefruit and Meyer lemons combined with Savannah holly foliage and berries on a boxwood wreath is garden glam at its best!

Add fresh cut red roses in varying shades and sizes for a boost of elegance and fragrance. The jewel tones of the fruit and flowers on the deep green base are luscious!

With cookies and cocktails flying everywhere the last month, I almost forgot to share this recipe for Honey Roasted Sweet Potatoes with Pomegranate Glaze. That would have been a shame because this dish, which I created a couple of months ago, has skyrocketed to the top of my go-to recipe list.

Creamy, sweet, red-fleshed Garnet sweet potatoes are roasted until caramelized then drizzled with a tangy honey and pomegranate glaze. Then they're dotted with ruby red pomegranate arils, toasted walnuts, and savory thyme for a highly textured, flavorful, and aromatic side dish.

Pomegranates are easy to find now due to their popularity at Christmas time. But don't delay, since their season usually runs from late October through the end of January.

I'm telling you, this is one side dish that can steal the show from an entree any night of the week.