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[1] Crunchy Triscuit cups (photo © Nabisco). [2] Roasted cherry tomatoes (photo © Botanica Restaurant | Los Angeles). [3] How many different varieties of Triscuit are there? The answer is below (photo © Nabisco). [4] It’s easy to grate the cheese as-needed (photo © London Deposit | Panther Media). [5] Fresh thyme sprigs (photo ©…
Continue reading “RECIPE: Roasted Cherry Tomato Cups – Nice Appetizer Bites”
Avocado-portabella napoleon with lavash layers. Photo © Delicious Knowledge | California Avocado Commission When most of us think of napoleons, we think of a mille-feuille (millefoglie in Italian), filled with custard. Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée,…
Continue reading “TIP: Easy Appetizer Napoleons”
We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small…
Continue reading “FOOD FUN: Guacamole Verrine, A Layered Appetizer”
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