Tracey Seaman
Tracey Seaman is a cookbook author, recipe writer, and food stylist with over thirty years of experience working for national magazines, websites, and small businesses. Her food styling credits include editorial print, product packaging, how-to videos, and a major motion picture. She has appeared on national TV, in satellite media tours, and at prominent food festivals. In her past life, she wrote a restaurant review column for a local paper, in addition to judging cooking contests, competing on barbecue teams, and baking wedding cakes.
Recipes
Vanilla Hot Chocolate Mix
Nothing beats great hot chocolate. Use the best chocolate you can get your hands on. We love Valrhona, but Lindt and Ghirardelli are also excellent choices. If giving as a gift, transfer the mix to crocks, jars, canisters, or cellophane bags, decorate with ribbons, and attach gift tags with the serving directions.
Recipes
Easy-Does-It Granola
Unlike many store-bought granolas, this luxurious blend of oats, green pumpkin seeds, and exotic dried fruit is preservative-free and not overly sweet. Sprinkle it on yogurt, pancakes, or waffles—or simply enjoy eating it out of hand.
Recipes
Apricot Pear Cordials
Look for 1-quart cordial bottles, carafes, or mason jars with necks wide enough for adding the fruit (and removing it, if desired, after the liqueur has matured). You may need slightly more or less fruit, vodka, and rock candy, depending on the size of the containers.
Recipes
Chocolate-Dipped Shortbread
With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.