This is a recent addition to our Thanksgiving table but quickly became a favorite. You can leave out the onions and jalapeños no problem, but we like to add them give this dish a bit of umami with it's mild spicy kick. You can also substitue canned green chiles for the jalapeño if you prefer.
Read MoreSince his inaugural Brown Derby three years ago, Max has become the official cocktailer of Thanksgiving and also here at MarnaMaria. His expertise involves some working for some of the most well-known bars in Seattle including one of our favorites, the speakeasy Tavern Law!
Read MoreMy grandfather was adamant about eating potato skins, that’s where all the nutrients are he said. So we eat them in my family. He was a kid from the Kansas who grew up to be a doctor, seems like a good source to me.
Read MoreIf you have ever had stuffing and wondered why you like it so much, it is because butter is one of the main components. You’ll love this so much that you won’t be able to stop eating it! Thankfully, it's precut in bite-sized pieces so it's easy!
Read More"French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze (Seventy Five).
Read MoreThis 1920's cocktail named after the famed hat-shaped restaurant in L.A., is quick to make and even quicker to drink.
Read MoreThese beans can be made ahead of time and reheated at the last minute. Add a squeeze of lemon juice just before serving for a fresh punch and an acidic contrast with the savory beans with sweet onions!
Read MoreThis drink is named for the old quarter in New Orleans. So basically, it's bold and fun in a glass.
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