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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] The salad dressing is also a dip. Here’s the recipe from Martha Stewart. [2] From grilled steak to salmon, Green Goddess is a delicious dressing for proteins (photo © Heinen’s). [3] We loved this chicken salad. Green Goddess, as you can imagine, provides much more flavor than mayonnaise. Here’s the recipe (photo © Mary’s…
Continue reading “Green Goddess Dressing Recipe & The History Of Green Goddess”
Here’s a fusion food: thousand year old eggs*, a traditional Chinese recipe, crossed with western tradition: Easter Eggs. A sophisticated adult crowd will enjoy these sophisticated Easter eggs. You can: Let guests peel their own and serve with a dipping sauce. Leave some whole and devil some of them. Either way, it’s a charming…
Continue reading “RECIPE: Thousand Year Old Easter Eggs”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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