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When we look at zucchini prices in the winter months, we think ahead to the summer months and all the zucchini dishes we’re going to make. This weekend, we’re serve these zucchini crisps with Prosecco, although they go with any wine, beer or cocktail and make a fine side dish or snack-in-front-of-the-TV. They’re baked, not…
Continue reading “RECIPE: Parmesan Zucchini Crisps”
We’re in heaven with a Godiva softserve swirl in an almond praline cone. Photo courtesy Godiva Chocolatier. When it comes to soft serve ice cream, some fans say that the best is at Dairy Freeze in Boston. Others cite Christy’s Tasty Queen in Kansas City. Without going to those establishments or any others, we…
Continue reading “PRODUCT: Godiva Soft Serve Ice Cream”
It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble. Pie dough crumbles—which are the pie dough version of streusel—are used to put a pie crust “topping” over ice cream. Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara. McConnell’s…
Continue reading “TIP OF THE DAY: Pie Dough Crumb Topping On A Sundae”
