I am always looking for new appetizers that are easy to make, require few ingredients and best of all can be made ahead of time and even frozen. You need to love blue cheese as it is a dominant ingredient as well as the sweet fig spread. These delightful savory and sweet treats will become … Continue reading
In a recent post, Rye Parmesan Pizzelles, I made a savory pizzelle with Parmigiano-Reggiano and thyme and wanted to use these “crackers” on a charcuterie board. The following are the items I picked: Rye-Parmesan Pizzelles (recipe below) Mini Naan (caramelized onion) cut into quarters Dried Smyrna Figs (fresh comes in May???) Dried small golden figs … Continue reading
I love hasselback potatoes and I love my new hasselback potato slicer. Makes my life easier and more importantly safer when I use this neat kitchen gadget. I first tried it with russet potatoes which is the best potato gratin dish I have ever eaten. This recipe was in one of my last issues of … Continue reading
I get regular email/recipes from the Food Network Magazine and I also subscribe to the magazine which is always full of great recipes from some of the best chefs. This recipe I have adapted courtesy of Guy Fieri. Frequently his recipes are complicated but when I saw this salad I knew I had to try it. Very … Continue reading