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Fragrant, warm and irresistible. Photo courtesy Chef Aida Mollenkamp. Gougères (goo-ZHAIR) are airy French cheese puffs, savory choux pastry that is mixed with grated cheese and baked. The cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler and a hint of nutmeg is added to the recipe. Served warm from…
Continue reading “TIP OF THE DAY: Make Gougères, An Elegant Hors d’Oeuvre”
We’re always looking for new brunch recipes. This one, a different take on stuffed peppers from Heidi of FoodieCrush.com, lets you prep ahead and let the oven finish the dish. “Colorful, sweet bell peppers are the mainstay of the show,” says Heidi, “but the flavor melds of butternut squash with thyme and sweet hint of…
Continue reading “RECIPE: Egg-Stuffed Peppers”
May is National Egg Month. How many of these egg-spressions do you use? This content was developed by Dictionary.com, one of our favorite resources for words and word fun. Egghead This term entered English as a reference to a bald person. But it gained traction in the 1952 presidential campaign as a pejorative term for…
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A classic queso dip. Photo courtesy Kraft Foods. Unlike turkey for Thanksgiving or ham and lamb for Easter, there are no “traditional” Cinco de Mayo foods. Anything Mexican or Tex-Mex goes. What is a regional holiday in Mexico commemorates the 1862 victory of a small and poorly-equipped Mexican militia led by General Ignacio Zaragoza…
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Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking. You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection. Mix and match your toppings from the list in the recipe or whatever…
Continue reading “EASTER: Pink, White & Green Deviled Eggs”
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