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Tag Archives: Recipes

  • 5 Thanksgiving Recipes Making Us Hungry

    Get out the stretchy pants because Thanksgiving is right around the corner. We're here in the Grommet offices drooling dreaming of all the great meals we are going to enjoy next week. Here are a few recipes that have us looking forward to our impending food comas.

    Thanksgiving Recipes



    1. It wouldn't be Thanksgiving with out at least one casserole, right? This Broccoli and Cheese Casserole would be a perfect dish to bring to your family dinner or office celebration (hint, hint).

    2. We're thinking it's about time traditional cranberry sauce was elevated. Why not try Orange Cranberry Sauce instead?

    3. Our friend Victoria baked a cake inside of a pumpkin and blew our minds.

    4. In our opinion, this is in fact the best apple pie recipe ... ever.

    5. We are rethinking our claim of #4 because we are dying to try this apple pie with salted caramel.

    Any of these recipes sound good to you? What are you most looking forward to making and/or eating next week?

    P.S. If you're still looking for ways to decorate your dinner table. Check out these Thanksgiving decorating ideas. And if you're wondering how you're going to get it all done in time, these Thanksgiving tips will help you out.

  • Fancy Yourself a Bread Baker? 5 Homemade Bread Recipes

    Who doesn't love warm, velvety soft bread right out of the oven? When baked well, it can taste like little melting clouds in your mouth. Add in hints of cinnamon or honey and you could be destined for bread heaven. You may also be surprised to know just how many types of homemade bread recipes there are -- wheat breads, sweet breads, flat breads (the choices are endless). Not to mention that making bread at home is a time honored tradition and a great family activity.

    We recently launched the Sassafras Bread Dome, giving our community the option to make freshly baked bread recipes right in their own kitchen. If you're a bread lover, but thought making your own would be too daunting, fear no more. Our new friends, Steven and Nancy Schwab have shown us that home baked bread is not only delicious, but easy. And today, they're sharing a few of their favorite bread recipes with us. We hope you test them out. Happy baking friends!


    Mediterranean Olive Bread

    homemade bread baking

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  • Savor your Summer With These Pickling Recipes

    Hi, my name is Meghan Gibbons and I am a Discovery Team Intern who has just started here at The Grommet. As an incoming senior at Boston College, I was looking to have a summer internship that would be a learning experience but also a great place to work. I think I have found it! Such new and creative ideas are always popping up and I am excited to spend my summer here discovering them all.

    In my first week here, I learned that The Grommet is launching an at home pickling set this summer. As a girl who grew up in South Jersey, I have been able to experience the delicious fresh summer produce coming from local gardens but I had never thought of finding a way to enjoy those flavors all year long. One of the main reasons I love summer is because of all the fresh fruits and vegetables. Every meal I eat incorporates something fresh. Whether it be sweet ears of corn, blueberries that burst in my mouth with flavor, or a cool and crisp cucumber in my salad I am a happy eater. I used to think, if only those flavors could last all year long. Pickling? Who knew about this genius technique? Okay -- maybe generations past have mastered this technique but it's all completely knew to me! Turns out my great grandparents, straight from Italy, pickled everything they grew in their small urban garden and did their fair share of pickling. Maybe I'll be a natural?

    As a novice pickler, I was intrigued to find out how this technique worked. Of course the first place I looked was the Internet. My “pickling” search results were endless and I cannot wait to try  out the  recipes myself. Here are some of the delicious pickling recipes I found (please try to refrain from drooling onto your keyboard as you read them).

     pickling recipes

    As a lover of nectarines once summer has arrived, I was immediately attracted to this Rachael Ray recipe for Nectarine Pickles (follow this link to get the recipe). Just the thought of being able to indulge in juicy sweet nectarines all year round makes me eager to try this simple recipe out.



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  • Ever heard of fennel pollen?

    No? Well, neither had I. But recently, chefs in-the-know have been experimenting with it, and it has diners wondering just what that elusive yet distinctive flavor could be. Is it curry?? ... anise?? ... saffron?? Is it in fact all three, or something entirely different?

    I'm actually quite familiar with fennel: the vegetable and the herb. It does have an anise-like quality. Sliced fennel bulb, or finocchio -- also known as "Florence fennel" -- is a beloved vegetable in Italy and is often found in salads, either cooked or as a side dish. Fennel seed is also popular in some tomato sauce recipes, and you can even chew fennel seed to freshen your breath.

    But fennel pollen is a whole new, dare I say, invention? The Pollen Ranch in Lemon Cove, California (already sounds delicious) has been the leading promoter of herb pollens like fennel and dill, and the trend has really caught on in culinary circles.

    Fennel pollen is collected just after the fennel plant has come into flower. The drying process is what makes this spice so expensive ($20 an ounce!). Once dried, the pollen can be packaged and used as is, or it can be blended with other ingredients.

    I was intrigued and decided to try some.

    The pretty little golden tin arrived in the mail from Daily Grommet. I opened it, smelled it and, of course, had to taste it.

    What does it taste like? The dominant note is a very light licorice flavor (anise), but there were other mysterious back notes:  crushed toasted pecans, lemon peel, chervil flakes, fleur de sel, cumin, according to the ingredients on the tin. I knew a pinch of this would perk up my summer cooking and grilling.

    Pork loin brushed with olive oil and rolled in fennel pollen

    In Italy, fennel pollen is used most frequently with pork dishes. I rolled a pork loin in olive oil and some of the fennel pollen to marinate for several hours. We grilled the loin over hot coals for about 20 minutes -- it smelled divine -- sliced it and served it. Delicious. I think the fennel pollen even made the pork more juicy and tender.

    What next? It's often used in the preparation of sausages. And famous chef Mario Batali rolls goat cheese logs in the fennel pollen as an appetizer.

    Bu since I live near the ocean on Cape Cod, I was searching for a more regional use. Stuffed clams came to mind. Just as the baked stuffed clams come out of the oven, I sprinkled each with a dusting of the fennel pollen and served.

    “What is that flavor?” a guest asked.

    Ah, the kitchen secret might have to be revealed.

    This flavor enhancer can be sweet or savory, so it would work with any favorite fish dish or a risotto ... the “gold dust” of the kitchen gods.

    Try it and see.

    I decided right then that a tin of fennel pollen will be my go-to gift for friends, especially for the cook who has everything and is on the lookout for the latest new foodie vibe.

    Rita's Baked Stuffed Clams

    1 cup minced clams, drained but save some of the liquid

    ½ minced onion, 1 small clove garlic, minced

    2 Tbsp. butter

    ½ cup fine breadcrumbs like Panko

    salt, pepper

    1 tsp. lemon juice

    1 Tbsp. chopped parsley

    fennel pollen, about 1 tsp.

    Saute the onion and garlic in butter. Add in the breadcrumbs, salt, pepper, clams, lemon juice, parsley and 1 Tbsp. reserved clam juice. Off heat stuff the clam shells or ramekins with the clams/stuffing. Bake in a 350 degree oven for 20 minutes. To serve: sprinkle with a dash of fennel pollen and a wedge of lime.

  • A dash of creativity and a pinch of fun

    One of the best things about the Daily Grommet world is the input and interaction we get from all of you! It's especially great when you come back to tell us how the Grommets in your life are doing. That is exactly what Julianne (Juli) Rowland often does, and we love it!

    babycakes mini cupcake maker recipes

    Here's Juli making cinnamon buns with her Babycakes!

    Juli had purchased a teeny cupcake maker and loved it so much that she decided she needed something a little bigger. She found the Babycakes Mini Cupcake Maker on Daily Grommet and it was exactly what she was looking for.  She loves it because it's a time saver, and because of the bite-sized proportions it makes. She suggests the Babycakes for anyone who lives in a small space or only has to cook for a couple people (like college students and newly weds). Juli uses hers as much as she can, and has come up with some  creative, mouth-watering recipes for it. She shares many of them in the Babycakes comments, and we wanted to share some of them with you!

    Juli's (baked, not fried) Crab Rangoons

    Juli's scrumptious looking mini pecan pies

    Mini cheesecake ala Juli!

    Crowd pleasing Gooey Pumpkin Butter Cakes

    Chicken (or Turkey!) Pot Pie

    What a great way to use that leftover Thanksgiving Turkey. Juli likes this recipe because you get crust with every bite!

    1 Pie Crust, Chicken or Turkey, 1 can Cream of Chicken Soup, Potatoes, Peas, Corn

    To make the filling, mix the turkey, soup, and vegetables together and add salt and pepper to taste. After rolling out the pie crust, cut out pieces to fit into the wells of the Babycakes. Spoon the filling into the wells, and top with crust. Cook for nine minutes.

    Mini Meatloafs

    One of Juli's favorite things to make in her Babycakes!

    1 lb Ground Beef, an Egg, 1/2 cup Salsa, 12 finely ground Saltine Crackers, 1 cup Shredded Mexican Cheese

    Leaving the cheese aside, mix everything together in a bowl. Make small round "meatloaf" balls, and place one in each Babycakes well. After cooking for ten minutes, top each meatloaf with cheese, and cook for another two minutes. Juli makes this a meal with peas and mashed potatoes!

    Gooey Pumpkin Butter Cake (pictured)

    The holidays call for parties and lots of finger foods. Juli's family and office friends loved these, and I think your party guests would too!

    For the cake crust: 1 package Yellow Cake Mix, 1 Egg, 1 stick butter

    Melt the butter, and add it to the cake mix. Add the egg, and mix together. Form small balls (about the size of a large grape) then flatten into the bottom of each well.

    For the filling: 1 8oz package of Cream Cheese, 1 15oz can of Pumpkin, 3 Eggs, 1 tsp Vanilla extract, 1 stick butter, 1 16oz bag of Powdered Sugar, 1 tsp Cinnamon and 1 tsp Nutmeg

    Melt the butter and mix all ingredients together. Pour the mixture over the crust in each well. Cook for ten minutes, or until an inserted toothpick comes out clean.

    If you want to know more about the Mini Cupcake Maker, check out the Babycakes page! And to see more of Juli's recipes (cheesecake, crab rangoons, corndogs and more) stop by the Babycakes comments page.

    Thanks so much for sharing with us, Juli! We hope you keep coming back to keep us up-to-date with your newest creations!

    Juli and I have a request for you! Do you love your Babycakes as much as she does? Have you made some enticing treats of your own with it? Share them with us!

  • Recipes for a perfect 4th of July Cookout

    Do you love grilling as much as we do?  You may have noticed we're big fans of grilled food here at Daily Grommet.  We featured FlameDisk a couple of weeks ago (a super-easy and quick way to start your barbecue fire), and Sherry of Chaos Theory wrote about her favorite summer pastime (guess what -- cookout central!) a couple of days ago.  To help you enjoy the long weekend ahead, we asked Rachel (we love her fabulous blog, A Southern Fairytale) to share some of her primo grilling recipes -- you're gonna love 'em!  Thanks, Rachel!

    By Rachel of A Southern Fairytale

    It's summer time and that means that grills and BBQ pits are heatin' up across the nation.

    One of my favorite things to do when the weather heats up is to fire up the grill and take the heat of the kitchen outside!

    Grillin' Burgers PacketsThese foil packet burgers are one of my family's favorite grillin' treats. The burgers burst with flavor and the veggies are perfectly cooked and seasoned.

    * 2 lbs lean ground beef (or turkey)
    * 7 to 9 garlic cloves, minced
    * 1 bunch green onions, chopped
    * Rachel’s Simple Seasoning (RSS)
    * garlic powder/salt/pepper mix (1 part each)
    * cherry tomatoes
    * mushrooms, sliced
    * about 2 to 3 C shredded cheddar cheese
    * bacon slices, 2 per patty
    * baby carrots
    * 2 medium onions, sliced
    * 5 medium potatoes, sliced about 1/4″ thick
    * tin foil
    * sliced jalapenos, fresh (3, recommended) or pickled
    * ¼ C Worcestershire Sauce

    1. In a large bowl mix the meat, garlic, green onions, RSS, 3 part seasoning mix, cheese, jalapenos and Worcestershire. Use your hands, get dirty... it's part of the fun! Cover with foil or saran wrap and chill for at least an hour.
    2. Thinly slice the potatoes, onions and mushrooms and begin layering them onto the center of your foil packet. Sprinkle with a dash of RSS. Once you have all your foil packets prepped and ready (4 to 5 depending on the size of your burgers), begin shaping your patties.
    3. Choose your size, roll into a ball and begin shaping into a patty. Make sure the center of your burger is thinner than the edges.
    4. Place each patty on top of the potato & onion mixture and then surround them with your mushrooms, carrots and tomatoes. Top each patty with 1 to 2 slices of bacon, sprinkle with RSS and then seal. Leave room in the packet for steam to build, they should resemble little foil tent packets.
    5. Place on your grill or over your campfire and cook about 15 minutes.
    6. Open them, wait a minute or two before you commence to devouring or you will blister your mouth into oblivion.

    To me grilled corn on the cob screams summertime: BBQ's, running through the sprinkler, fireworks, sparklers and chasing bubbles in the backyard.

    There are few things as delicious as biting into sweet grilled corn and having those kernels burst in your mouth delivering a rush of sweet corn, juice and seasonings! I'm drooling just thinking about it!

    Grilled Corn on The CobTo make this easy grilled corn on the cob you'll need:

    * Corn
    * Garlic Powder/Salt/Pepper (equal parts of each)
    * or
    * RSS
    * or if you have younger kids
    * cinnamon and sugar (nutmeg optional)
    * butter
    * foil

    1. Shuck and wash your corn removing all the corn silk.
    2. Butter the entire piece of corn and then sprinkle evenly with your seasoning of choice.
    3. Wrap each piece of corn in foil and grill over medium heat about 5 minutes on each side (yes, it does too have sides... use your imagination)
    4. Remove from heat
    5. Drool and enjoy this wonderful grilled delight!!

  • Summertime, and the BBQing is easy...

    Today's Grommet is Bug Off!, all-natural, DEET-free insect repellant.  We love to be outdoors in the summertime, but who wants all those bug bites?  We asked the lovely Sherry Osborne to tell us about one of her favorite summer pastimes -- I think we can relate to her idea of summer fun. (And it sounds like she might need some Bug Off!)

    By Sherry Osborne of Chaos Theory

    BBQ SignSummer has officially kicked off here in my hometown of Montreal as of Wednesday. Oh sure, summer started earlier than that according to calendars but they don't mean much of anything in real life.

    For one thing, June 24th was the first day that my oldest didn't have to go to school. Her last day was the 23rd, and it was so wonderful to really start summer vacation (naturally my youngest woke me up even earlier than your average school day anyway, but at least I didn't have to bark at anyone to hurry up and get out the door).

    For another, June 24th is a major holiday in the province of Quebec - St. Jean Baptiste. It generally involves a lot of street festivals with live music, parties and BBQs, and fireworks. Oh, and booze. It's not unusual to see ten people in line at the store, each of them holding a case or five of beer.

    We spent the first day of summer vacation lazing around, too-early start aside, then we went to have a BBQ with some friends we hadn't seen in about two years. It was so nice to stand with a glass of wine out on the back deck while one of the guys grilled up burgers and chicken, and it just screamed "hello, summer!" Since it was our first BBQ of the season it was even better. There's something about grilled food that really announces the start of summer for me.

    Afterwards we drove over to see other friends of ours, and we sat out in the backyard as the sun went down. We got our first mosquito bites of the season too, which is less exciting than the first BBQ of course, but we made up for it by lighting a fire in their brand new fire pit, and we toasted far too many marshmallows as the stars came out. Seeing some fireworks coming from somewhere on the other side of the suburb was almost like that cheesy perfect final touch that you would see in a movie sequence.

    The kids were up way too late, getting home at 11:30 that night, but that's part of the fun of summer too - throwing out the rigid rules just a little bit, staying up too long for the sake of a good time and good memories.

    And you know, for me that's what summer is all about! Happy grilling!

    Be sure to visit the Daily Grommet homepage, and check our blog later this week for a great grilling recipe!

  • A special cookie recipe: Daddy's Cookies

    Today we're featuring Doughmakers, a pebbled cookie sheet that we think is a must-have for any kitchen. And here's a special cookie recipe to go along with it. Happy baking!


    Daddy's Cookies

    By Angella Dykstra of Dutch Blitz

    Daddy's Cookies

    When I first met and started dating my husband, he had a cookie recipe from his Mom that he made on a regular basis. Part of the (extremely routine) lunch in his family included a Cookie. When we got married I took over the making of the Cookie. I tweaked the recipe a bit and made the Cookie even better. No offense to my mother-in-law; there is just room for improvement, you know?

    After years of eating the New! And Improved! Cookie, my husband said that he was bored of it. I did some more fudging with the recipe and now have a cookie recipe that is hands down the best recipe on the planet. You may think I am kidding, but I can assure you that I am not.

    · 2-1/4 cups all-purpose flour
    · 1 teaspoon baking soda
    · 1 cup butter, softened (We use margarine)
    · 3/4 cup packed brown sugar
    · 1/4 cup white sugar
    · 1 (3.4 ounce) package instant white chocolate pudding mix. (Vanilla will do in a pinch, but you seriously need to try the white chocolate jello pudding mix.)
    · 2 eggs
    · 1 teaspoon vanilla extract
    · 2 cups semisweet chocolate chips
    · 1 cup chopped walnuts (optional)

    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a large bowl, cream together the butter, brown sugar, and white sugar. I use a KitchenAid stand mixer (It changed my life! Seriously.) A hand-mixer will work just fine. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. And whip it. Whip it good. I usually beat the mixture for a good two minutes or so, until it is light and fluffy. The end result is phenomenal. Trust me.

    3. Blend in the flour and baking soda. I use a spoon to do this part.

    4. Finally, stir in the chocolate chips and nuts (We don't use them but feel free to go, well, nuts.) Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

    5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    My go-to tip for cookies is to under-cook them a little. This may not work for meat, per se, but under-cooking Cookies is all sorts of awesome.

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