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Roasted cauliflower is a popular side dish in our home. Leftovers can be reheated, served cold with a vinaigrette, or added to a green salad. Our most recent discovery: Add some blue cheese dressing and toothpicks, and serve them with wine and beer. This recipe is from Chef Adrianne Calvo, of Chef Adrianne’s Vineyard Restaurant…
Continue reading “RECIPE: Garlic-Roasted Cauliflower”
We haven’t begun holiday shopping yet. But we’re not worried. Our list isn’t huge; and since no one we know needs any material possession we can afford, we long ago settled on disposable gifts—i.e., food. This year we have three favorites (and might we add, we’re gifting all three to ourself, as well). …
Continue reading “HOLIDAY GIFTS”
You may have used potatoes in an assortment of fondue dippers, but they can be served on their own with a pot of warm, dripping cheese. Try potato fondue as a first course at dinner (photo #1), or a light main course with an added protein dipper (ham, sausage or turkey chunks) and a salad.…
Continue reading “TIP OF THE DAY: Potato Fondue Recipe With Baby Potatoes”
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