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Mediterranean-inspired items often make memorable appetizers, and there’s never harm in spicing up a staple. So Donatella Arpaia’s no-fuss olives could become the hottest hors d’oeuvre at your holiday gathering.
That’s hot as in spicy, too. Simmering the olives in a saucepan will soften the texture, and the addition of Calabrian chili makes them pleasantly piquant.
“Much like if you heat up bread, it takes it to another level, heating olives takes them to another level too,” Donatella said.
In a small pan, combine the olives with a touch of extra virgin olive oil and Calabrian chili. Add Sherry or red wine vinegar. Gently warm the olives, tossing to disperse. Transfer to bowl.
This is the second in a series of Donatella’s tips for holiday entertaining.
Read the first post, Beautiful Food Presentation: Tips from Donatella, and see her favorite recipes in Donatella’s Holiday Feast.
Find more inspiration from Donatella on Pinterest.
From lush infinity scarf to glamorous wine bag, faux fur is taking our world by storm. Here are eight totally unexpected (and highly giftable) ways to add a little luxe to your life.
“I would have put this on my dogs when I lived in Chicago,” Oprah says of the Faux Fur Pet Jacket. That’s why it’s on her “Oprah’s Favorite Things” list. It’s the finest in four-legged fashion, divine for a Sunday stroll down Park Avenue – or the Magnificent Mile, in Oprah’s case.
Our lush throw has always won rave reviews – customers call it “amazing” and “sumptuous.” An evening with its warmth may make winter your new favorite season.
It’s the iconic beanbag, transformed by delectable faux fur. Bet you know a teenager who’ll take up residence here.
Your chosen varietal will be even more delightful when dressed to the nines in a faux fur wine bag. It’s our favorite hostess gift this year.
After a long day, slipping your feet into our Faux Fur Slippers will feel positively decadent. The ultrasoft lining is guaranteed to elicit aahs.
Decorating for the holidays becomes a textural treat with a faux fur tree skirt and stocking.
Slip on the fluffy infinity scarf and companion sweater-knit gloves for a full-on faux fur fashion statement.
After a walkabout, your pup can cozy up in a fetching pet bed, swathed in luxurious faux fur.
With its deep pile and a feather-soft touch, all our faux fur was created to replicate the real thing. The quality starts with innovative, long-spun Japanese yarns, painstakingly developed for their suppleness and compelling softness. How the fibers are combined and dyed creates an exciting array of textures and sheens – from chinchilla to snow leopard.
Explore the Faux Fur Collection. Touching is believing. And remember, not every gift has to be for someone else.
See what Instagram celebri-dog Sailordoodle thinks of our Faux Fur Throw. And discover more seasonal inspiration on Instagram.
Find more frost-free frills and gifting thrills on Pinterest.
Greetings. I’m Donatella Arpaia, with the first in a series of guest blogs about holiday entertaining.
Today, I’m sharing ideas on how to present your food during the holidays. Trust me, you don’t have to be a chef to make a beautiful presentation.
As an Iron Chef judge, a third of the final score went to plating. At times I was criticized for emphasizing it, but thankfully my vote was what counted! Why shouldn’t presentation matter? Eating is a sensory experience, and before we smell or taste, we “eat” with our eyes.
You don’t have to have superior knife skills to make food beautiful. Below are some tips and tricks I learned along the way — from judging on Iron Chef to running my restaurants, to working on photo shoots with fantastic food stylists.
There is a reason restaurants serve food on white plates: It lets the food shine. That said, don’t get stuck in a white plate rut. There are countless beautiful options — from clear to other neutral palettes.
Think about what you’re serving. For example, grilled meats call for rustic casual fare, so serving them on a vintage cutting board is more suitable than bone china.
When I designed china for the holidays, the color gold seemed most appropriate because it is a signature color for the season. However, I purposely keep the center of the plate white.
Garnishes enhance, as long as they are edible and go with the dish you’re making. Years ago many Italian restaurants put parsley everywhere, regardless of the dish being served, and mint would appear as a dessert garnish. It was overused and tired.
For my recent photo shoot, I got gorgeous microgreens. They are delicate and elegant, and vary in color from rich greens to deep purples.
A pop of color is so important. For example, chicken and potatoes are both brown; consider adding color with greens or purple potatoes. And I use pomegranate seeds to bring my winter white salad to life.
It will look more appealing than the same meal without any height, I promise!
It’s a rule of thumb for plating entrees: starches at 10 o’clock, meats at 2 o’clock and veggies at 6 o’clock. Then find a focal point and elevate it.
When serving a dinner party, have a damp paper towel handy to wipe the rims if any food lands there. (Think cheese stretching on lasagna portions.)
Best wishes for successful entertaining. Happy holidays!
Read about Donatella’s holiday hostess plans in “Our Latest Gilty Pleasure: Entertain Like Donatella.”
Find more inspiration from Donatella on Pinterest.