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Bacon, blue cheese, figs and…Fig Newtons! Photo courtesy Litehouse Foods. Here’s what we’re making this weekend to go with Olive Oil Martinis: Figgy Blue Cheese Bacon Bites. The recipe was developed by Jennifer Fisher for Litehouse Foods. You can see the whole photo spread here. These appetizers are simple to make from just four…
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We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
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When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
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Alluring and delicious. Photo © Hannah Kaminsky | Bittersweet Blog. Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla. It all means “delicious,” says Hannah Kaminsky. Traditionally served…
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For a delightful change of pace, try a savory cheesecake appetizer. Photo courtesy Wisconsin Milk Marketing Board. When you want to serve something impressive and unexpected at your next dinner party or cocktail party, consider a savory cheesecake. Instead of sugar and vanilla, it calls for herbs, salt and savory components—cheeses such as blue…
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