5 Simple Salmon Appetizers

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30 Reasons It's OK to Be Single at 30 (and Beyond)

Thirty has long been the particular age at which women start panicking about getting married. You may feel ready. You may have been in the game a while. You might feel like you’ve out-dated every other woman in your city. But the only thing that’s really outdated is the notion that you should be married by 30. Seriously, who came up with that? We’ll give you 30 reasons it’s totally fine to be single at 30—and beyond.

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9 Ways to Avoid Holiday Fights With Your Guy

The holidays are a time of joy, cheer, and fighting with your boyfriend because he forgot to bring the gift you bought for his mom after you reminded him five times. These practical tips will help you avoid the bickering so you can get back to the important stuff—like eating more cookies.

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The Dos and Don'ts of Girl Code

Four of the hilarious comics on MTV’s Girl Code are here to set the record straight. According to Carly Aquilino, Nicole Byer, Tanisha Long, and Jessimae Peluso, here are the dos and don’ts of friendship that all women should follow.

Do: have a go-to wingwoman. Wouldn’t you agree, Taylor and Selena?

You know those hilarious conversations you have with friends over brunch? Like, mimosa-through-your-nose hilarious? Well, the wisecracking women of MTV’s Girl Code, which returns for a second season on October 29, get paid to have those talks—about sexcapades, frenemies, and commitment—every week. And they’ve got stellar Dos and Don’ts for ladyfriends. Check it.

DO force your single friend to go out. She’ll thank you later.
TANISHA LONG: When I’m single, I love to stay in, watch WWE Divas, and eat ice cream on Saturday night. My friends call me asking, “Are you going to come out?” And I’m like, “I’m busy.” But Melanie, who’s also on the show, is good at making me go out. That’s important. You can’t sit at home, sad you’re single. Not healthy! Oh, and if you’re in a relationship? Be respectful of single friends. Don’t be overly gushy. Don’t go on about your sex-packed beach getaway. We get it. You’re in love.

DON’T lose your “me” when you become a “we.”
NICOLE BYER: I got divorced five years ago, and I had to remind myself that I’m an “I” first. You see: When you get married, you become a “we,” and it’s easy to lose that “I.” But you should take the time to do things that make you happy and whole. Spend time with your girlfriends; go to the movies together. Because at the end of the day, a divorce—or any breakup for that matter—shouldn’t make or break you.

DO indulge your friends’ crazy obsessions.
JESSIMAE PELUSO: John Stamos is my number-one crush. My best friend, Natalie, knew about my obsession, so she bought me third-row tickets to see him on Broadway. After the show we waited for him in a huge line on the street, and I said something to him in Greek (two of my exes are Greek). That got his attention! He turned to me and said, “Are you Greek?” Now Uncle Jesse knows I exist, and that’s awesome. Thanks, Natalie!

The Girls of Girl Code Clockwise from top left: Tanisha Long, Jessimae
Peluso, Nicole Byer, Carly Aquilino. (Courtesy of MTV)

DON’T buy into the whole “You can’t live with friends” bullsh-t. Seriously untrue.
BYER: I’ve had tons of roommates, like, 14 people in my eight years in New York City! If I lived alone, I’m convinced I’d become a crazy dog-talking lady. Once I walked in on my roommate giving her boyfriend a—well, that’s TMI. Believe it or not, we laughed about it! I’ve lived with friends and people off Craigslist, but either way they get me. You need to live with people who won’t hate you for making them buy locks. Then communicate about your issues—no passive-aggressive notes.

DON’T tell every friend everything. Be cautious.
LONG: When it comes to bitching about work, I do that only with non-work friends. Why? Well, in college I’d go to dinner with a pal from the office and complain about our coworkers. Turns out, my “friend” was telling everyone what I said; she tried to get me fired! Lesson learned. And when it comes to my sex life, I have two groups of girlfriends: my PG-13 friends, for whom I’ll tone down dirty sex stories, and my X-rated friends— I lay it on thick for them. Bottom line: Know your audience.

DO support your friends who take life-altering risks.
PELUSO: At 18 I moved from Syracuse, New York, to Boston for a boyfriend. When I told my family and friends, everyone was kind of bugged out. But they did grin and bear it. And I’m so happy I went. The guy and I broke up, but it opened my eyes to new opportunities, cultures, music, and food. I grew.

DON’T judge your friends. Ever. Period.
CARLY AQUILINO: At 14 I dyed my hair eggplant. A week later I dyed it orange! I got my first tattoo at 14 too. Since then I’ve gone blue, green, and red—and gotten four more tattoos. I’ve met people who weren’t cool with it: When I was applying for jobs, some employers said frankly, “You look unprofessional.” But I’m happy with how I look. And my friends—and parents too!—accept me. No judgments! That’s amazing.

Want more from the girls of Girl Code? Here’s a trailer for the show’s new season, premiering October 29:

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10 Couples Halloween Costume Ideas We Stole From TV, Music, and Movies

Finding your perfect Halloween costume is hard enough, but when there are two of you involved, things get even trickier. And also treatier. Click through for 10 pop-culture-inspired couples Halloween costume ideas that you'll be able to throw together faster than your guy can say "Miley Cyrus VMA outfit."

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10 Couples Halloween Costume Ideas We Stole From TV, Music, and Movies

Finding your perfect Halloween costume is hard enough, but when there are two of you involved, things get even trickier. And also treatier. Click through for 10 pop-culture-inspired couples Halloween costume ideas that you'll be able to throw together faster than your guy can say "Miley Cyrus VMA outfit."

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The Best Holiday Gifts to Get His Mom, Brother, Niece, and Others

The only thing more difficult than picking out holiday gifts for your friends, family, and guy...is picking out gifts for your guy's friends and family. We did the hard work for you and found the perfect holiday gift ideas for his mom, dad, siblings, and others.

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Over the Rainbow

var _sf_startpt=(new Date()).getTime() Over the Rainbow | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes

«Previous Post Next Post» Dec 20, 2013 Over the Rainbow A grandmother's Christmas cookies are cause for celebration, even when times get tough By Kristen Martin christmasmemoriescookies Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Todd Coleman Growing up in an Italian-American family on Long Island, I came to equate Christmas with my grandma Mary’s rainbow cookies—those ubiquitous almond-flavored confections, layers of red-, white-, and green-colored cakes held together by jam and blanketed with semi-sweet chocolate. After Christmas dinner was done, my cousins would scatter from the table to toss a football or play Super Nintendo, but I stayed behind, lingering in my seat to wait for the first colorful tray of cookies to come out of the kitchen, heralding the onset of dessert. Grandma made plenty of other cookies—pignolis, Florentines, linzers—but rainbows were the best of all, and I had a system for eating them: First I’d scrape off the chocolate with my front teeth, then I’d pull it apart, starting off with the raspberry-jam-topped green layer, followed by the apricot-jam-topped white layer, and finally the red.

For Grandma, baking was an opportunity to exercise her perfectionism, and rainbow cookies were ideal geometrical outlets. She smoothed each cake layer into the same exact thickness with an offset spatula, slicked the cooled cakes evenly with jam, and once they were all stacked, she poured the melted chocolate over the tops and bottoms so it spread into an even, shiny shell. The finished slab of cookies went into the fridge with a heavy baking pan and phone books on top to compress the layers to just the right height. When it came time to serve them, she took a sharp knife to cut the cookies into rectangles of exactly ½ by 1½ inches, dipping the knife in warm water as she went along to keep the edges clean.

Enlarge Credit: Kristen Martin Each batch took hours to make, start to finish—not to mention the few days Grandma let them "age" in the fridge, allowing the jam to permeate into the almond-scented layers—and come Christmas we devoured platters of them in minutes. Still, we never cleared her out: Grandma always kept extra rainbow cookies on reserve, sending each of her five children home with an equally portioned waxed paper parcel that she would weigh to the gram on her kitchen scale.

About a decade ago, Grandma Mary had to recalibrate the science of her rainbow cookie recipe when, after my mother died, she moved to Long Island to help my father take care of my brother John and me. That Christmas, our faulty oven burned the edges of her first batch of cake layers. But she soldiered on, refusing to forfeit the one thing that would make Christmas seem normal for us again. For the next round, she stationed me next to the oven door so I could watch closely, making sure the layers didn’t brown. Later that night, using my teeth to scrape the chocolate off a finished rainbow cookie, I realized how much work Grandma put into those cookies, the pride she took in getting them just right—and how, despite the tremendous loss we were facing that year, they held us all together.

See the recipe for Rainbow Cookies » var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post VIDEO: How to Make Hollandaise in a Blender Next Post» Friday Cocktails: Hazelnut White Hot Chocolate More from Saveur.com How Elizabeth Stark and Brian Campbell of Brooklyn Supper Pack a Lunch Ice Cream Cookie Sandwiches Sopa de Ajo (Castilian Garlic and Bread Soup) Macaroni with Goat Cheese, Spinach, and Tomatoes 20 Great Birthday Cakes Related Links Recipes Anise-Almond Sprinkle Cookies Chocolate-Dipped Pistachio Florentines Pignoli (Pine Nut Cookies) Rainbow Cookies Articles Mema's Christmas Cookies Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?

SEARCH RECIPES & MORE NewslettersRecipes, travel idea & menus delivered to your inbox Travels(Fridays, Biweekly) Recipe of the day(Weekdays) Dinner Party(Wednesdays) Weeknight Meals(Mondays) See All Newsletters Related links MORE WAYS TO ENJOY SAVEUR eNewsFacebookTwitterRSSSubscribe MOST POPULAR RECIPES ChickenAppetizersDessertsItalianMexicanFrenchFind a Random Recipe Customer Service Contact UsPrivacy PolicyTerms of ServiceAbuse Advertise With Us Advertising Information GET THE NEWSLETTER We'll send you dinner party menus, simple weeknight recipes, and holiday ideas. Popular Features Eating Well in Montreal The 2013 Best Food Blog Awards: The Winners! How to Peel a Head of Garlic in Less Than 10 Seconds Rose's Famous Caramel Cake Perfect Brown Rice 2012 Best Food Blog Awards: The Winners Tuscan Bean Soup Stovetop Steak Basics Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) More Join us on FacebookJoin us on TwitterSite MapRSS: Daily FareRSS: RecipesRSS: Wine & DrinkRSS: TravelsRSS: TechniquesRSS: Kitchen Visit Our Sister SitesDestination Weddings & HoneymoonFlorida Travel + LifeIslandsSaveurScuba DivingSport DiverBoatingCruising WorldFly Fishing in Salt WatersFlyingMarlinMarlin UniversitySailing WorldSalt Water SportsmanSport FishingWakeboardingWaterSkiYachtingAmerican PhotoField & StreamOutdoor LifePopular SciencePopular PhotographySHOT BusinessATV RiderBaggersCycle WorldDirt RiderHot BikeMotorcycle CruiserMotorcyclistSport RiderWorking MotherWorld Entertainment ServicesWorld Sports & Marketing SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

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10 Hilariously Awkward Meet-the-Parents Stories

Spending the holidays with your guy’s family for the first time is a huge relationship milestone. But between your nerves, the usual family tension, and your weird Uncle Sal’s inappropriate stories, it’s also a prime opportunity for total disaster. Read on for 10 of our readers’ most embarrassing meet-the-parents moments.

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The Brew: 3 Favorite Holiday Beers

var _sf_startpt=(new Date()).getTime() The Brew: 3 Favorite Holiday Beers | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes

«Previous Post Next Post» Dec 18, 2013 The Brew: 3 Favorite Holiday Beers By Justin Kennedy BeerThe Brew Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Aaron Lloyd Barr
Come winter, almost every brewery in the Western world makes a special beer for the holiday season. In Europe, the tradition of Christmas ales dates back centuries. In the States, with the current infatuation with craft beer, the convention thrives.

Dark and robust, most of these beers are relatively high in alcohol, between 7 and 12 percent. They’re usually strong in flavor, too, some being heavily seasoned with spices like nutmeg, coriander, and cinnamon. This combo makes them perfect for serving in small vessels, as a pre- or post-dinner drink, and sometimes even with dessert. (At Christmas dinner or during holiday parties, I’ve found that it’s best to serve them in small wine glasses, brandy snifters, or fancy beer glasses, if you have them.)

One of my recurring favorites, especially to serve with sweet things, is Evil Twin’s fudgy Aún Más a Jesús, a tar-black 12% imperial stout. (The name means “Even More Jesus” in Spanish.) It’s one of the few beers that I find assertive enough to stand up to holiday confections. The mouth feel is viscid and inky, with aromas of bittersweet chocolate, soft leather, and dried tobacco. On the palate, the flavors are coffee-like and robust, with an undercurrent of vanilla and dark dried fruits (think cherries, raisins, and prunes).

Another solid option this year comes from Southern California’s The Bruery: 6 Geese A-Laying is the sixth installment in their annual “12 Days of Christmas” series. It’s a dark and toasty winter ale made with the surprising addition of gooseberries, which bring a hint of bright, citrus-like acidity. At 11% alcohol, it’s structured to age for up to six years; store it until 2019 and drink it alongside the imminent 12 Drummers Drumming.

And from one of my all-time favorite breweries, Michigan’s Jolly Pumpkin, is Noel de Calabaza, a funky Belgian-style Christmas ale. The 9% mahogany-colored brown ale is aged for months in oak barrels which impart an upfront lactic sourness amid layers of woodsy complexity. On the back end, hints of honeyed sweetness and holiday spice linger. The sourness of this beer would ruin a sweet treat, so consider serving it with more savory fare, like aged cheeses or roasted nuts, or simply on its own.

Whichever variety you choose, the key to serving a holiday ale is to allow the beer to warm slightly so the aromas are in full bloom—carbon dioxide is more soluble in colder liquids, which means that aromas and flavors get muted. Just-from-the-fridge temperatures are about 15 degrees too cold, so pull your beer out about 45 minutes to an hour before serving.

Evil Twin Aún Más a Jesús, about $15 for 12oz; The Bruery 6 Geese A-Laying, about $25 for 750ml; Jolly Pumpkin Noel de Calabaza, about $16 for 750ml. Available in specialty beer stores throughout the U.S. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post 5 Simple Salmon Appetizers Next Post» Christmas Tree Cookies More from Saveur.com San Francisco Street Food Festival Caribbean Pumpkin Soup Upperline's Oysters St. Claude Spinach Cappellacci with Goat Ragù and Broccoli Rabe Veal Stew with Potato Dumplings Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?

SEARCH RECIPES & MORE NewslettersRecipes, travel idea & menus delivered to your inbox Travels(Fridays, Biweekly) Recipe of the day(Weekdays) Dinner Party(Wednesdays) Weeknight Meals(Mondays) See All Newsletters Related links MORE WAYS TO ENJOY SAVEUR eNewsFacebookTwitterRSSSubscribe MOST POPULAR RECIPES ChickenAppetizersDessertsItalianMexicanFrenchFind a Random Recipe Customer Service Contact UsPrivacy PolicyTerms of ServiceAbuse Advertise With Us Advertising Information GET THE NEWSLETTER We'll send you dinner party menus, simple weeknight recipes, and holiday ideas. Popular Features Eating Well in Montreal The 2013 Best Food Blog Awards: The Winners! How to Peel a Head of Garlic in Less Than 10 Seconds Rose's Famous Caramel Cake Perfect Brown Rice 2012 Best Food Blog Awards: The Winners Tuscan Bean Soup Stovetop Steak Basics Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) More Join us on FacebookJoin us on TwitterSite MapRSS: Daily FareRSS: RecipesRSS: Wine & DrinkRSS: TravelsRSS: TechniquesRSS: Kitchen Visit Our Sister SitesDestination Weddings & HoneymoonFlorida Travel + LifeIslandsSaveurScuba DivingSport DiverBoatingCruising WorldFly Fishing in Salt WatersFlyingMarlinMarlin UniversitySailing WorldSalt Water SportsmanSport FishingWakeboardingWaterSkiYachtingAmerican PhotoField & StreamOutdoor LifePopular SciencePopular PhotographySHOT BusinessATV RiderBaggersCycle WorldDirt RiderHot BikeMotorcycle CruiserMotorcyclistSport RiderWorking MotherWorld Entertainment ServicesWorld Sports & Marketing SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

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The Thing That Made My Sex Life Hotter Than Ever

Need to spice up your sex life? We asked real women to share the one thing they tried that was a total game-changer. These ideas are guaranteed to lead to steamier sex.

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How to Make Butterflake Rolls

var _sf_startpt=(new Date()).getTime() How to Make Butterflake Rolls | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes

«Previous Post Next Post» Dec 19, 2013 How to Make Butterflake Rolls As with puff pastry, butter is layered within the folds of the dough for these herbed rolls. Each time the dough is rotated, rolled, and folded, another three layers of flakiness are created. BreadAmericanChristmasWinterBakeBaking var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Brenda Weaver

1. On a lightly floured surface, roll dough into a 6" x 13" rectangle about ½" thick. Spread butter over dough, leaving a ½" border.

2. Working from one narrow end, fold dough in thirds crosswise, as you would a letter.

3. Rotate dough 90°; roll dough into a 6" x 13" rectangle and fold in thirds again. Rotate, roll, and fold dough twice more. Cover with plastic wrap; chill overnight.

4. Next day, cut dough into 2" squares; place cut side up in an ungreased muffin tin. Cover with plastic wrap; before baking, set in a warm place until doubled in size. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post Christmas Tree Cookies Next Post» Wines of Southwestern France More from Saveur.com Veal Stew with Potato Dumplings Homemade Black Licorice Twists Butter Turtles Poinsettia Punch Travel Guide: Honduras' Garifuna Coast Related Links Recipes Herbed Butterflake Rolls

SEARCH RECIPES & MORE NewslettersRecipes, travel idea & menus delivered to your inbox Travels(Fridays, Biweekly) Recipe of the day(Weekdays) Dinner Party(Wednesdays) Weeknight Meals(Mondays) See All Newsletters Related links MORE WAYS TO ENJOY SAVEUR eNewsFacebookTwitterRSSSubscribe MOST POPULAR RECIPES ChickenAppetizersDessertsItalianMexicanFrenchFind a Random Recipe Customer Service Contact UsPrivacy PolicyTerms of ServiceAbuse Advertise With Us Advertising Information GET THE NEWSLETTER We'll send you dinner party menus, simple weeknight recipes, and holiday ideas. Popular Features Eating Well in Montreal The 2013 Best Food Blog Awards: The Winners! How to Peel a Head of Garlic in Less Than 10 Seconds Rose's Famous Caramel Cake Perfect Brown Rice 2012 Best Food Blog Awards: The Winners Tuscan Bean Soup Stovetop Steak Basics Kong Bao Ji Ding (Diced Chicken and Peanuts Sauteed with Dried Chiles) More Join us on FacebookJoin us on TwitterSite MapRSS: Daily FareRSS: RecipesRSS: Wine & DrinkRSS: TravelsRSS: TechniquesRSS: Kitchen Visit Our Sister SitesDestination Weddings & HoneymoonFlorida Travel + LifeIslandsSaveurScuba DivingSport DiverBoatingCruising WorldFly Fishing in Salt WatersFlyingMarlinMarlin UniversitySailing WorldSalt Water SportsmanSport FishingWakeboardingWaterSkiYachtingAmerican PhotoField & StreamOutdoor LifePopular SciencePopular PhotographySHOT BusinessATV RiderBaggersCycle WorldDirt RiderHot BikeMotorcycle CruiserMotorcyclistSport RiderWorking MotherWorld Entertainment ServicesWorld Sports & Marketing SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.

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The Worst Walk-of-Shame Stories of All Time

We use the term "walk of shame" loosely, as we're more into Liz Lemon's "stride of pride" concept (there's no shame in spending the night!). Still, no one can deny that some mortifying situations can take place when you have to get home—or worse, to work—the morning after. We asked readers for their most hilarious stories—here are 10 that totally cracked us up.

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30 Reasons It's OK to Be Single at 30 (and Beyond)

Thirty has long been the particular age at which women start panicking about getting married. You may feel ready. You may have been in the game a while. You might feel like you’ve out-dated every other woman in your city. But the only thing that’s really outdated is the notion that you should be married by 30. Seriously, who came up with that? We’ll give you 30 reasons it’s totally fine to be single at 30—and beyond.

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Mema's Christmas Cookies

var _sf_startpt=(new Date()).getTime() Mema's Christmas Cookies | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes

«Previous Post Next Post» Dec 16, 2013 Mema's Christmas Cookies By Phillip Basone christmasHoliday 1 Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Helen Rosner Like any kid, the thing I looked forward to the most about Christmas was the presents. But my favorite gift was never found under the tree; rather, it was on the kitchen table. Growing up in a household where neither of my parents cooked, food was never the focus of our holidays—except for one thing: the Christmas cookies made by my grandmother, who we called Mema. These soft, tender, Italian-style vanilla cookies were doused in a glaze spiked with so much liquor that if you ate too many you risked getting a little tipsy, then showered in rainbow ball sprinkles. The result was so colorful and festive that it was hard to look at a platter without smiling. Some years the cookies were large, other years they were small, sometimes they were burnt slightly or undercooked; they were never technically perfect, but to me, they spoke of Christmas in a way nothing else could.

Even in the last few months of her life, when she was in the late stages of cancer, Mema's cookies were still waiting for me on the kitchen table come Christmas. “Thats what I wanted to do,” she would say to me, firmly defending the time she spent in the kitchen making them. Now, almost a year after her death, I find myself in the kitchen making my Mema’s cookies this holiday season, carefully following her handwritten recipe. I know her version—ever-changing, always perfect—won’t ever be waiting for me again, but every time I taste one it’s almost like she's there with me.

See the recipe for Mema's Anise-Almond Sprinkle Cookies » var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post 2013 Gift Guide: Gifts for the Beer Lover Next Post» Cold Weather Dinners More from Saveur.com Tartiflette Greg Higgins Ginger Cookies Dipped in Honey (Yak Kwa) Breakfast of Champions, Vegas Style Meet the 2013 BFBA Winners: Thug Kitchen Related Links Recipes Anise-Almond Sprinkle Cookies Comments (1) by trzmiel on 2013-12-17

please fix the link! i really need this cookies ;)

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