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October is National Cheese Month, National Potato Month and National Sausage Month. So thanks to the folks at the Idaho Potato Commission for sending us a recipe that combines all three ingredients: a triple-holiday treat. Some people like their baked potato skins harder; others like them softer. Just rub the potato skins with olive oil…
Continue reading “RECIPE: Sausage & Cheese Twice-Baked Potato, A Triple-Holiday Treat”
When there’s a chill in the air, it’s time to make fondue or raclette. Most Americans are familiar with fondue; less so with raclette (rah-CLET—photo #1). Raclette is a melted cheese dish that’s easier to eat than fondue: no bread or veggies to get dropped and lost in the pot. Raclette is a specific type…
Continue reading “TIP OF THE DAY: Raclette, A Swiss Cheese Cousin To Fondue”
[1] Spicy beef dumplings with ginger scallion sauce (photos © City Dumpling). [2] Vegetable dumplings, resplendent in their bright green wrappers. [3] If you have extra fresh ginger, pop it into a glass of club soda (photo © Jan Schone | Stock Exchange). Last night we ordered a dumpling sampler—30 Chinese dumplings!—from a new…
Continue reading “RECIPE: Ginger Scallion Sauce For Dumplings & Much More”
If you find yourself with a leftover croissant, don’t stick it in the freezer. Here’s a delicious way to use to use it, from Sun Basket. Bread pudding is a flexible dish. You can serve it at brunch, or as a dessert for lunch or dinner. For a snack, it hits the spot with a…
Continue reading “RECIPE: Chocolate-Croissant Bread Pudding”
[1] Serve a Sunday spaghetti dinner with GIY (garnish-your-own) platters of meats and vegetables (photo © DeLallo). [2] You can roast just a few vegetables or a whole feast of them (photo © Pampered Chef). [3] Add shishito peppers to pasta? Consider them a substitute for crushed red pepper flakes. Here’s the recipe from Nutmeg…
Continue reading “TIP OF THE DAY: Sunday Sauce Or Sunday Gravy & A Spaghetti Dinner”
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