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We have a few favorite crispy snacks to enjoy when we’re having a crunch attack, or when we want something to go with beer, wine and Martinis. We love them with soup, too, as a side or a garnish. And for general crunching. This week’s products, in alphabetic order: 1. GOLD EMBLEM ABOUND:…
Continue reading “PRODUCTS OF THE WEEK: Chips, Chips & Popcorn”
[1] This potato salad with classic Burmese ingredients can be served warm or chilled. The recipe was developed by Tina of Love Is In My Tummy, for the Idaho Potato Commission (photo © Idaho Potato Commission). [2] Some of the authentic Burmese ingredients that are blended with the traditional potatoes and mayo (photo © Idaho…
Continue reading “Burmese Potato Salad & More Potato Salad Recipes”
Want something special for weekend nibbling? This seven-layer dip with a Tuscan twist (photo #1, recipe below) is perfect with beer, iced tea, sparkling water, wine, or whatever drink you like (gin and tonic, anyone?). The recipe is from Pompeian, which sent us a bottle of their first single-origin extra virgin olive oil (photo #2).…
Continue reading “PRODUCT: Pompeian Spanish Extra Virgin Olive Oil + Tuscan 7-Layer Dip Recipe”
[1] Sushi donuts can be filled and topped with anything you like. Express your outer sushi artist with different toppings, artistically presented. Here’s how to start, from A Side Of Sweet. [2] Vegetarian sushi donuts, above with orange carrot, purple carrot, radish and black sesame seeds. Here’s the recipe from Two Spoons, as well as…
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What’s new in sangria? This clever idea from I|O Godfrey, a rooftop lounge at The Godfrey Hotel in Chicago. (In fact, it’s Chicago’s largest indoor/outdoor rooftop.) An array of colored ice cubes is made from fresh fruit juices. After they’re piled high in a tall glass, a blend of Moscato and vodka is poured from…
Continue reading “FOOD FUN: Rainbow Sangria With Colored Ice Cubes”
