a new leaf

food detective
Categories: Salads and Dressings, Sources, Eating Out, Posted on February 24, 2014 by Sandy Bergsten
When New Year’s resolutions lose their novelty it might be time to turn over a new leaf. This year I resolved to get healthy, and not for the short run but for life. I’m a pretty healthy person but I wanted to hold myself accountable. One of the ways I’m
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brutal winter

perfecting the "done before they arrive" party- a work in progress
Categories: Fish and Seafood, Sauces and Such, Sources, Eating Out, Posted on February 16, 2014 by Sandy Bergsten
This one has been one for the record books. Polar plunges. Incredible ice storms. And my dear mom’s heath battle. She is a fighter and a champ, but like this winter it’s been a relentless rollercoaster. It’s hard to find your footing when you feel like you’re constantly skating on
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dip week

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Posted on February 5, 2014 by Sandy Bergsten
Certain times mark highs and lows. Last week was Dip Week on Living Dayton and they asked me if I would come do a spot on a Super Bowl dip. After I hit the send button on the email confirming my appearance I ran into the kitchen to tell my
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a super bowl

perfecting the "done before they arrive" party- a work in progress
Categories: Soups, Supper, Sources, Posted on January 22, 2014 by Sandy Bergsten
Dayton Daily News asked if I would be an entertaining expert on a column about throwing the best Super Bowl Party. I had to laugh- me providing insight to the mother of all football gatherings. In all my years of entertaining I don’t think I’ve ever had a Super Bowl
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fresh start

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Dinner Party, Posted on January 12, 2014 by Sandy Bergsten
My husband and I returned to Ohio on the eve of January 6th. We left 74-degree highs in the California desert for wind chills plunging past 38 below. It was a literal shock walking out of the airport. Thankfully we had someone picking us up. Can’t image the state of
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beauty, place and grace

entertaining with style- making it work for you
Categories: Setting the Stage, Posted on January 1, 2014 by Sandy Bergsten
Make a new year’s resolution to craft a more beautiful world. Creating a fresh bouquet instantly enhances any living space. It’s as easy as one, two, three. Something so effortless as three fresh cut blooms placed in bud vases. Surrounded by votives. Mercury glass adds that certain sparkle. When creating
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live on living dayton

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Dinner Party, Posted on December 17, 2013 by Sandy Bergsten
Last week I taped my first cooking segment on television… live. The folks at Dorothy Lane Market asked me if in two days I would do a piece on holiday entertaining for Living Dayton. I said sure thinking they would be coming to the DLM Cooking School. As it turned
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my cup runneth over

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Dinner Party, Posted on December 3, 2013 by Sandy Bergsten
Thankfully Thanksgiving was a smashing success. The “oven ready” turkey I pre-ordered from Jensen’s that came cleaned, brined, seasoned, already in a bag, and in a pan, was seriously one of the best birds any of us had ever eaten. Not only did my daughter’s cute beau make a trifecta
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fill’er up

something in a snap
Categories: Appetizers, Cocktail Party, Dinner Party, Sources, Posted on November 26, 2013 by Sandy Bergsten
Can’t believe Thanksgiving is just days away. I am so excited to have a full house in the desert. But with that full house brings a lot of opinions. I’m being holiday- shamed into cooking an authentic entirely by scratch multi-dished meal. Really. Must we… Obviously “we” (meaning me) must.
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don’t try this at home

perfecting the "done before they arrive" party- a work in progress
Categories: Appetizers, Cocktail Party, Posted on November 20, 2013 by Sandy Bergsten
Last summer the Dorothy Lane Market School of Cooking asked me if I would teach a few classes on holiday entertaining. One of the things I’m well known for are my amazing hors d'oeuvres that seem to come together with relatively little effort, so a November class on make ahead
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