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[1] You don’t have to be a whiz with a piping bag to enjoy this Green Goddess pesto deviled egg recipe (photos #1, #5, and #6 © Woodhouse Chocolate). [2] No skill with piping is required, and the eggs will still look tempting. By the way, this particular green filling gets its color from avocado.…
Continue reading “A Green Goddess Deviled Eggs Recipe & Easter Chocolate”
March is National Sauce Month, so how about a new idea for pasta sauce? Here’s a crowd-pleaser that doesn’t take more effort than boiling pasta and heating sauce. But this time, the sauce is made from a container of caramelized onion dip. It’s a two-ingredient recipe (photos #1 and #2) that you can enhance with…
Continue reading “Trader Joe’s Onion Dip Pasta Recipe & Spicy Chili Crisp”
[1] A great gift for salsa fans (photos #1, #2, #3, #4 © Villa México Cafe). [2] The salsa comes in two sizes but only one strength: medium. [3] Freshly-made, waiting to cool. [4] Tortilla chips are only one of many ways to use black salsa. See more below. [5] Named one of Boston’s best…
Continue reading “Black Salsa For Halloween, El Dia De Los Muertos & Beyond”
[1] There are many versions of fattet hummus. In the recipe below, cooked chickpeas are mixed with hummus and spooned, along with yogurt, over crispy bites of pita (photo © Hannah Kaminsky | Bittersweet Blog). [2] A different type of fattet hummus, more in the bread pudding style. Here’s the recipe (photo © Eva Eats…
Continue reading “Fattet Hummus Recipe For International Hummus Day”
[1] This recipe adds circles of sweet mini-bell peppers to the conventional tomato salsa ingredients (photo ˙ Melissa’s Produce). [2] If you’d like to grow your own, you can get the seeds here. Red serranos are typically sweeter and slightly less crisp than the green ones, and can sometimes be a bit hotter. The heat…
Continue reading “Fresh Tomato & Bell Pepper Salsa Recipe For Cinco De Mayo”
