These sparkling homemade sugar cubes flavored with rosewater, Meyer lemon or orange flower water are so lovely, we’re thinking about hosting a tea party just so we can make them. Even better: the recipe is surprisingly easy and the flavor possibilities are endless.Alejandra of Always Order Dessert was inspired to create these brightly-colored sugar cubes after she noticed an opened tube of colored sugar that had clumped up.

When I’m cooking for a big group, there are two things I know for sure: 1) I’m going to be worried I don’t have enough food and 2) I’m going to be short on time. That’s when last-minute appetizers like this come in handy.Prosciutto-wrapped arugula needs no cooking, uses two ingredients and requires minimal prep, making it a great option for those times when you need one more platter of food, but don’t have an extra hour to make it happen.

Did you know November 15th is National Bundt Cake Day? Mary of The Food Librarian has been celebrating by baking 30 bundts over the past 30 days and we’ve been inspired by the range of bundts she’s produced. Classic, mini, ice-cream-filled, savory, jellied — she’s made them all!Over the past month, Mary has baked many classic bundt cakes with simple glazes, like a zucchini olive oil bundt with crunchy lemon glaze.

Summer is behind us, but that doesn’t mean the end of eating outdoors — or the end of packing food in jars for waste-free, portable meals. This chili and cornbread combo in a jar looks like the perfect meal for a cozy autumn picnic.To make these, you just fill the bottom of the jar with your favorite chili and top it with a scoop of cornbread batter. The jars go into the oven, heating up the chili and baking the cornbread into a golden cap on top.