Tag Archives: recipes

Touchdown! The Best Tailgating Recipes

You can feel the buzz around you –cooler weather, family and friends decked out in an explosion of color, the thundering roar of the stadium…

It’s Game Day!

College football is revving up, and fans everywhere are breaking out their tents and chairs, cleaning out grills and coolers and brushing up on the fight song. Check out our handy-dandy tailgating checklists to make sure you don’t forget anything.

Tailgating Setup Checklist – You can print out this checklist – we’ve left spaces for you to check as you go along!

Tailgating Food and Beverages Checklist – Print this out and check things off as you go along!

You need 3 basic things for tailgating:

  1. Gear.
  2. Friends who support the same teams as you.
  3. And food.

Easy ready-to-go tailgating snacks, like Deviled Eggs and Chicken and Honey Sandwiches make concentrating on supporting the team so much easier.

If you are the go-to tailgating grill, check out these awesome Tailgating Recipes for the Grill, like Vegetable Kabobs and Honey-BBQ Chicken.

For hardcore fans, your tailgating menu can even reflect the teams you support. Take a look at these 14 Team-Inspired Tailgating Dishes and College Football Cupcakes.

Can’t get enough? We’ve got you covered.

Get ideas for the sartorial side of tailgating – dressing for games is definitely a highlight of going, and no matter what your style, you can incorporate winning fashion into it.

Or check out our entertaining tips for those away games or when a big group is gathering to watch the game on TV.

Which college teams do you support? Let us know!

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Farm To Table Project: Last Day to Vote!

Growing up, my family had china, fine china, Christmas china – and paper plates. More often than not, if I was being schlepped to dance class or Girl Scouts, I was eating off a paper plate (or out of a bag).

But, every now and again, there was this great big wooden serving bowl that my mother would use to serve simple salads or soups out of. It had the most beautiful shape and finish – plus a wood grain texture that made it different from all our other servingware.  And therefore, I remember it (I couldn’t even tell you what color our regular china was).

Many of the submissions in Dillard’s Farm to Table design project remind me of this bowl – not because they look similar, but because they leave a lasting impression.

The Farm to Table voting deadline has been extended until tonight at midnight – it is the last day to vote on which designs will be sold in Dillard’s stores in 2013!

Like this bowl? Vote here for it in the Red Clay Farm to Table project.

Smoked Salmon-Avocado Salad would be tasty and easy to serve from this bowl.

Like this bowl? Vote here for it in the Red Clay Farm to Table project.

Try serving some Quick Hummus Dip in this bowl; pair it with flatbread, pita chips or your favorite vegetable.

Like this bowl? Vote here for it in the Red Clay Farm to Table project.

The temperatures will be changing soon, and nothing is better as a starter or main course than a selection of Creamy Fall Soups. These recipes contain some fall product favorites, like squash, apples and pumpkin.

We hope you had as much fun picking out your favorites as we did. Go check out and vote on other creative submissions before midnight tonight!

Shop all wooden servingware here.

Which submission did you vote for as your favorite? 

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Bonus Word of the Week: Amuse-Bouche

Happy Labor Day! To celebrate the holiday, we have a bonus Word of the Week.

Amuse-Bouche (uh-MYUZ-boosh) – noun

A small, single bite, similar to an hors d’œuvre. It is usually given as a freebie before a meal, a preview of the chef’s vision or cooking style, offered at their discretion. It is not on the menu. In French, it translates literally to “mouth amuser.”

Present your own Amuse-Bouche in a serving plate like SEPP by Atomare Design. SEPP is a submission in our Farm to Table project.

This unusual serving can be freely divided into smaller or larger compartments to accommodate the dish.

Like this serving plate? Vote here to see in it Dillard’s stores in Spring 2013. You can also check out and vote on other creative submissions.

By the very nature of Amuse-Bouche, it can be whatever your palate imagines. For inspiration, you can view some of Southern Living’s “bites” ’ here.

Now, go create some Amuse-Bouche (or use it in a sentence) and make us proud!

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The “Everything” Platter: Endless Possibilities

“I’m only going to buy one thing,” you think as you walk into a store. That one thing might be cutlery for your friend’s upcoming wedding. One thing, one thing…

But then, the servingware catches your eye. A serving platter, and it’s so unique, it starts to give you dreams of merrymaking grandeur. You don’t regularly host dinner parties or entertain, but this dish makes you want to.

Such a dish exists! (Or rather, it will if you want it to). Like the platter below? Vote here to see it in Dillard’s stores in Spring 2013. You can also check out and vote on other creative submissions.

This handy all-in-one serving dish, designed by Chariton Alexakis for our Farm to Table project, has endless possibilities.

Put this tasty Peanut Butter Dip in the middle, and surround it with pieces of fruit, varying the degrees of sweetness. Strawberries, blueberries, pineapple, honeydew, grapes – go wild! Or, fill it with snackables like different mixtures of nuts, cheese straws, trail mixes and the like. There are 9 spaces to fill.

A salsa dip in the middle, with various textures of chips surrounding it is sure to be a winner. You can also place the chips in the middle compartment, with different dips in the surrounding spaces.

Shop wooden servingware here.

What arrangements would you put in this bowl? Let us know in the comments below!

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Plate Presentation: 4 Tips to Keep in Mind


When you serve food, picture what it looks like on the plate. Meat on the left. Potatoes next to it. Are you bored already?

Heighten the visual appeal of your plates with our suggestions, featuring submissions from our Farm to Table project.


Set the tone with the shape of the plate – you can use a traditional round shape, like this design submission from Chariton Alexakis, or go with a modern square.

You can also contrast the shape of your food with the shape of the plate. Try these triangle-shaped Pickled Summer Squash Quesadillas for a tantalizing statement.


For wooden servingware, like these Mango Plates by Julian Lwin,  use brightly colored food to contrast the darker shade of the plate.

A Grilled Marinated Vegetable Salad has lively red, yellow and green hues that complement the plate beautifully.


Decorating a plate is as easy as adding a sprig of parsley! Using garnishes, especially edible garnishes that accompany the dish, is an excellent way to adorn a plate.

  • Herbs that work well with the food:
  • Sauces
  • Edible flowers (Many edible flowers are also herbs, like chives and garlic).

Serve this Shrimp and Artichoke Salad, garnished with lemon wedges and edible flowers, on these plates by Marco Gallegos.


Switch up where the food is placed. In this Chicken Scaloppine with Spinach and Linguine, the pasta, asparagus, spinach and tomatoes are served on top of the chicken, instead of the other way around.

These plates by Rhiannon Fleming will look picture-perfect with chicken scaloppine.

Sometimes it is ok to play with your food.

Like any of these plates? Check them out, as well as other creative submissions and vote here to see them in Dillard’s stores in Spring 2013.



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Twice the Fun: Mandala Bowl


What’s not to love about a multipurpose salad bowl? When functionality blends with a beautiful, clean design, everyone wins.

‘Mandala’ plays dual roles as a salad bowl – something  to put a delicious Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano.


Just flip it over to reveal this fun option as beautiful presentation platter for tapas or snacks!

Do you like this bowl? Vote here to see it in Dillard’s stores in Spring 2013. You can also check out and vote on other creative submissions.

We recommend the following noms to put on the platter side – anything from jellies and dips to cheeses and vegetables.

Have twice the fun with this creative design.

Shop wooden servingware here.


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An Elevated Presentation: Butternut Squash Soup

Some of our favorite meals are made from the fruits and vegetables that sit cheerfully displayed in bowls in our kitchens.

Emily Tuteur designed these Elevated Presentation Bowls with the celebration of Farm to Table ingredients in mind. She says, “The simple form elevates colorful salad greens, a dozen lemons or just-picked peaches onto a pedestal, creating an artistic centerpiece.”

Do you like this bowl? Vote here to see it in Dillard’s stores in Spring 2013. You can also check out and vote on other creative submissions.

Fall is almost upon us, so our presentation bowl would be piled high with in-season vegetables of pumpkin and squash.

On nights when it gets cooler, pluck the squash from the bowl to make Butternut Squash Soup. This deep golden bisque has a naturally sweet taste, and goes along beautifully with many other dishes. It is also nutrient-rich and healthy for you.

Don’t forget to:

  1. Check in Monday for another submission feature and recipe
  2. VOTE!

Shop wooden servingware here.


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Meld: Bringing a Meal Together

What are dishes (even beautiful wooden serving dishes) without something yummy to put in them? Every day, we will feature design submissions from the Red Clay Farm to Table project, and pair it with complementary recipes perfect for them.

Designer Andrew Cottrell created this series of four wooden serving dishes he calls ‘MELD.’ When used together, the bowls display the elements of a meal as a whole.

Is this dish your favorite? Vote here to see it in Dillard’s stores in Spring 2013.  You can also check out and vote on other great submissions.

The smallest serving dish

The fig mixture complements our Marinated Fig Salad (see below for link). A perfect use of the smallest dish, it allows each person to pour their ideal amount on their own salad. Putting the whole mixture on the salad at once may also make it soggy over time.

The mixture combines the sweet with savory – fresh figs with honey, olive oil, balsamic vinegar and mustard.

This bowl could also be used for jams and jellies.

The second smallest dish

Spicy Roasted Chile Peanuts and Pepitas is a fantastic starter with a little bit of heat. Munch on morsels to take the edge off of your appetite. You could also put candied walnuts, pecans or any other appetizing snack in this bowl.

The second largest dish

This dish is great for soups, dips or something else to nibble on!  Cheese Truffles are perfect for it. These delectable bite-size balls of pimento cheese are made with finely chopped toasted pecans, fresh parsley or cooked and crumbled bacon.

The Largest dish

The Marinated Fig Salad is a sweet-tempered entree to combat the spicy and salty of your earlier snacking. The delicious fresh fig mixture covers a mozzarella cheese, ham and arugula salad.

We hope we’ve inspired you to make some delectable dishes for your table, and to vote for your favorite serving dishes!

Don’t forget to check back tomorrow for another submission and recipe!

Shop the wooden servingware we have in stores now.

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The HomeFront: Cinco de Mayo

Cinco de Mayo is right around the corner, so it’s time for some last-minute party supplies and ideas. Dillard’s has everything you need, from drinkware to food processors, to bring style and flavor to your Cinco de Mayo festivities. Enjoy some fun recipes as a part of your fiesta this year; we’ve included two of our favorites below.

Shop the picks: 1. Margaritaville “Bahamas” Frozen Concoction Maker, 2. Global Amici Cabo Collection Drinkware, 3. Global Amici Cabo Pitcher, 4. Cuisinart Mini-Prep® Brushed Stainless Food Processor


Pico de Gallo

  • 1 large red onion, sliced and diced
  • 4-5 cloves garlic, minced
  • 12 Roma tomatoes, or any small, firm tomato, diced
  • 1/2 cup (or more!) cilantro including stems for texture
  • 1/2 cup salsa verde
  • salt, to taste

Mix all ingredients in the Cuisinart Mini-Prep® Brushed Stainless Food Processor pulsing 5-6 times. Keep chilled until ready to serve. Best to prepare this recipe up to four hours ahead of time to really let the flavors come up

Classic Frozen Margarita

  • 1 cup fresh lime juice
  • 1¼ cups tequila
  • 1 cup Triple Sec
  • ¼ cup sugar dissolved in water, chilled
  • 4 cups standard ice cubes

Put ingredients in the Margaritaville “Bahamas” Frozen Concoction Maker in the order listed. Pulse about 15 times until the ice is evenly crystallized. Serve immediately. Makes 7 servings.

Shop our entire assortment of Cinco de Mayo products, as well as all of our outdoor entertaining items. Let us help you throw the fiesta of the year. Share with us the recipe that made your party a hit!


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