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Hummus glides in a flatbread swan. Photo courtesy Kabobs.com. How cute are these hummus swans? We saw them at Kabobs.com and will have to call to see if they can teach us to fold flatbread into swans. In the interim, if you need a tasty hors d’oeuvre, combine the same flavors without the swan: 1.…
Continue reading “ENTERTAINING: Hummus Swans”
National Egg Salad Week is the first week in April, reason to explore what makes a really great egg salad. Hard-cooked eggs with mayo isn’t egg salad, but a recipe called Eggs Mayonnaise. It’s pretty dull. You can add celery and onions to make egg salad and call it quits at that—but you can do…
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It’s National Grilled Cheese Month, and we have been happily delving into our collection of gourmet grilled cheese sandwiches. The restaurant Primehouse New York has added another winner to our list: Cinnamon Raisin Grilled Cheese. It’s fresh goat’s cheese, caramelized onions, bacon and warm fig jam on grilled raisin bread. Don’t you want to make…
Continue reading “FOOD HOLIDAY: National Grilled Cheese Month (& Caramelized Onions!)”
The secret to easy chicken salad. Photo courtesy Perdue. We love chicken salad, but when we have the yen to make it, we often don’t have the time to cook a chicken and pull it apart. Inspired by package of Perdue Short Cuts roasted chicken breast and a bag of Chinese fried noodles left over…
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What to do with those bits and slivers of cheese left over from the party cheese board? Don’t wrap them up and stash them away—you’ll forget them and end up tossing them out weeks later. What a sad waste of cheese! Instead, plan some recipes to use them ASAP. Our favorites: Fondue Cheese omelets “Mixed…
Continue reading “TIP OF THE DAY: Cheese Scraps = Fondue & Omelets”
