Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds


  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)


  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Golden Fruit Punch with Ice Ring


  • 4 maraschino cherries
  • 1 medium navel orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 small lime, thinly sliced
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
  • 2 liters diet ginger ale, chilled

Golden Chicken With Tomatoes and Olives


  • 1 cup long-grain rice
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  • Kosher salt and black pepper
  • 1 large onion, thinly sliced
  • 1 pint grape or cherry tomatoes, halved
  • 1 cup large pimiento-stuffed olives, quartered
  • 2 cloves garlic, thinly sliced
  • ¾ cup dry white wine
  • ¾ cup fresh flat-leaf parsley, chopped

Williams Sonoma Hid A Real-Life Golden Ticket Worth up To $1,000 In 1,500 Tins Of Peppermint Bark

Peppermint bark may seem like one of those things that has been around for eternity, but—surprise!—it turns 20 this year. And over the 20 years, it’s safe to say that peppermint bark has become a holiday institution. Heck, you can even buy Hannukah bark now!

To celebrate the 20th anniversary of its sweet invention, Williams Sonoma is releasing a whole new line of peppermint bark products, and, as some will be pleasantly surprised to discover, it is sticking a whole bunch of golden gift cards in random boxes.

That’s right, there’s “a chance to win in every tin.” Inside over 1,500 boxes of Williams Sonoma peppermint bark there will be Wonka-esque golden gift cards, ranging in value from $20 to $1,000, which can be cashed in for either super-chic kitchenware or, obviously, more peppermint bark.

Williams Sonoma’s bark, according to the company, was inspired by its founder’s love of both white and dark chocolate, as well as his affection for dogs. Woof! Each year, the kitchen supply brand uses “1 million pounds of Guittard chocolate and 65,000 pounds of peppermint bits” to make the holiday treat.

This year, consumers will have more options than ever, as the brand launches 10 new products. Among them is a Peppermint Dog Tin ($29.95), containing Peppermint Bark “Paws,” pretzels, “Bites” and “Dark Bark Bites,” as well as a Peppermint Bark Sampler ($44.95) with classic, salted and dark chocolate barks, and a Peppermint Bark Ice Cream Starter ($15.95).