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Pimento cheese is known as a Southern specialty, along with barbecue, catfish and hush puppies, grits, red velvet cake, and sweet tea. Yet, according to a Southern culinary historian, the soft cheese and red bell pepper spread is a Northern invention. The recipe to make your own pimento cheese is below, following the history of…
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So many people love bacon so much, that NYY Steak in New York City has created this NYY Steak Bacon appetizer. It’s made with thick-cut Nueske slab bacon that’s cured and smoked in house (with a maple glaze). There’s a bit of sautéed spinach in the center—the salad—and a drizzle of maple syrup. Make it…
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Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC. This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City. Instead of slicing the melon into wedges, use a melon baller. Instead of flat slices of…
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We serve bruschetta as an appetizer course as well as an hors d’oeuvre with wine. Photo courtesy Williams-Sonoma. While cherry tomatoes are grown in greenhouses year-round, like all tomatoes, they taste so much better in the summer. In addition to broiling/grilling/roasting/sautéeing cherry tomatoes and adding them to pasta and salads, you can make a…
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We can’t wait to get to Seattle to eat at Chef Ethan Stowell’s restaurants. Until then, we visit the websites and drool over the food photos. And we get ideas. After spotting this asparagus antipasto plate, we thought of different approaches to antipasto. Antipasto means “before the meal” in Italian—meaning before the main meal. It’s…
Continue reading “TIP OF THE DAY: “Leftovers” Antipasto Plate”
