ISSUE
69

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Buon Natale!  Make it the merriest day of the year with festive menus and more smart ideas for celebrating our favorite holiday.

the christmas issue

yule food

 

take a beat

 

fizzy in red

Emilia-Romagna’s fizzy red wine is affordable, approachable and pairs well with just about everything. 

peas, pancetta, and prosecco

 

smashed root vegetables

 

winterberry wonderland

Florists Alethea Harampolis and Jill Rizzon share the perfect DIY garland that will last all season.

 

prettier than pie

 

rosemary garlic beef tenderloin 

 

pavlova

 

orange and dulce de leche cake

giada's new book

Check out Giada's new book, Giada's Feel Good Food, for more delicious, healthy recipes and tips for staying energized and fit.

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Next issue #70 - Dec 25 Ring in the New Year with party punches, sparkly looks, and a breakfast bar in our New Year’s Issue.