Category: Appetizers-Hors d’Oeuvre

Recipe: Hummus Tacos For Taco Tuesdays & Hummus Nachos, Too

Posted on by thenibble

[1] Meatless Mondays meet Taco Tuesdays, with these vegetable-hummus tacos. Here’s the recipe from Mountain Mama Cooks. [2] Nacho Tuesday substitutes for Taco Tuesday (photo courtesy Hannah Kaminsky | Bittersweet Blog).   You can combine Meatless Monday and Taco Tuesday with meatless tacos, like this recipe for Veggie Hummus Tacos (photo #1) from Mountain Mama…
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TIP OF THE DAY: Bake Canapé Bread

Posted on by thenibble

[1] Star-shaped canapés are perfect for the holidays, Independence Day and any celebratory occasion. These are topped with caramelized onions and goat cheese. Here’s the recipe from King Arthur Flour. [2] The set of three canapé bread tubes from King Arthur Flour. [3] A classic: pumpernickel topped with crème fraîche, smoked salmon and dill. Here’s…
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TIP OF THE DAY: How To Improve Tomato Flavor

Posted on by thenibble

[1] Deck the table with this colorful salad. The recipe is below (photo Bella Sun Luci | Facebook. [2] Create a Caprese wreath on a platter. Here’s the recipe from the Daily Mail. [3] This Caprese wreath uses the smallest mozzarella balls, called perlini (photo courtesy Country Living).   Is there anything blander than out-of-season…
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TIP OF THE DAY: Party On With Savory Spreads

Posted on by thenibble

We’re having a spread cocktail party. It’s not a Christmas/holiday party: We’re deliberately doing something different. There will be no cheese ball covered with bright red pomegranate arils, no eggnog scented with nutmeg, no holiday cookies. Just spreads. In fact, we’re calling them cocktail spreads, since we’ll be serving them with wine and cocktails. It’s…
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TIP OF THE DAY: Make A Recipe You’ve Been Saving “For The Right Time”

Posted on by thenibble

We have the bad habit of collecting recipes. Not making them, mind you, just collecting them. Whether torn from magazines or saved digitally, we have so many recipes, we could publish a cookbook series called “Recipes We Never Tried.” Yesterday, we tore from The New York Times the this recipe for namoura, a Lebanese semolina…
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