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[1] Set deviled eggs or Easter eggs in a planter of wheatgrass. Here’s how to grow wheatgrass from Country Girl Home. [2] Deviled eggs in wheatgrass, at Essex Street Market | NYC. [3] Turn your deviled eggs into chicks, with this idea from Julie Blanner Entertaining & Design. It doesn’t have to be Easter…
Continue reading “FOOD FUN: Easter Deviled Eggs On Wheatgrass”
March 25th is International Waffle Day. Fortunately, we live in New York City, where it is easy to get authentic Brussels and Liège waffles*, thanks to Wafels & Dinges. The company operates food trucks and kiosks. If you’re hesitant to take on the carbs, give yourself a treat: They’re worth it. In fact, the plain…
Continue reading “Wafels & Dinges Belgian Waffles”
[1] Juicy or Hazy IPA (photos #1 and #2 courtesy CraftBrewers.com). [2] Juicy Or Hazy Pale Ale with a Hazy Double IPA. [3] Since before the category was formally named, New Belgium Brewing Company of Fort Collins, Colorado has made Voodoo Ranger Juicy Haze IPA (photo courtesy New Belgium Brewing). [4] Similarly, Weldwerks of Greeley,…
Continue reading “BEER: Three New Styles Of American IPA Officially Recognized”
We recently wrote about spring crudités, but what else should be spring-ified? How about crostini, one of our favorite, easy-to-make nibbles. We serve them as snacks and with cocktails (including wine, beer and cider). You can also serve a couple of them as a first course, with a small lettuce salad. SPRING CROSTINI INGREDIENTS…
Continue reading “TIP OF THE DAY: Spring Crostini”
[1] Green Goddess dressing for the salad, with a main of flank steak. Here’s the recipe from Cooking Light. [2] The salad dressing is also a dip. Here’s the recipe from Martha Stewart. [3] Even a simple lettuce salad gets a lift from Green Goddess. Here’s the recipe from Williams-Sonoma. Springtime makes us think…
Continue reading “Green Goddess Dressing Recipe & The History Of Green Goddess”
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