The recipe comes from the blog Living the Gourmet. The founder of this blog is Catherine Cappiello Pappas, but two other contributors include her son and daughter. I’ve made the salsa once before, and wanted to make it for the blog so I can share the recipe. I was a bit skeptical at first because
This raw vegetable and feta dip is perfect for a party before fall weather hits. Unfortunately, I cannot remember where I found the recipe for this Mediterranean-inspired dip. I’d typed it in MS Publisher, and recently found it on my computer. Typically I’d have added some notes, and certainly show credit, but nothing. Honestly, I
I should have been a skier. And not only a skier, but a skier who lives in Chamonix, France, or in the beautiful Dolomites of northern Italy. I love ski suits, I love hot toddies, and mostly, I’m always ready for après ski spreads. I recently discovered a book called Alpine Cooking, by Meredith Erickson.
Years ago I was visiting with my friend Dan, who is quite a foodie, and he asked me if I’d ever had cranberry salsa. Cranberry salsa? I’ve never heard of such a thing! Where have I been? This just made me absolutely giddy. It’s always so exciting to come across something new and different. Dan
“This looks rather like a volcanic eruption, in the best possible sense,” states Yotam Ottolenghi about this zucchini baba ghanoush recipe in his cookbook, Plenty More. Indeed, it’s not the prettiest dip, but it caught my attention for a few reasons. Firstly, my husband won’t eat eggplant, so I thought that the zucchini substitute could
I’ve written before about what a purist I am in the way that I make most everything from scratch. It doesn’t matter if it’s barbecue sauce, spaghetti sauce, salad dressings, you name it. I just can’t do it any other way. Sure, a lot of those products are real time savers. But they’re also horrible.
As much as I don’t want to admit this factoid, the crab dip I prepared for the blog is a Martha Stewart recipe. What she calls “Hot Crab Dip” is out of the cookbook “Martha Stewart’s Hors D’oeuvres Handbook,” which was published in 1999. She might not have been a convict at the time the
Okay, I promise this is the last post on what to do with leftover black beans! But this one is crucial to know. It is a to-die-for dip, with only 3 ingredients, and can be made a day ahead. This dip is served warm, but even warm, it’s fabulous during the summer months, served up
Of late, my schedule has been erratic for one lovely reason. A grand daughter. So I’m re-posting from last fall – one of my favorite autumnal dips. Forget chicken wings and nachos! This is what you want to feast on during a football game! Polish sausage dipped into a curried acorn squash dip!!! If curry
According to my Spanish dictionary, queso means cheese in English. I checked just to make sure. Because for a while now I’ve noticed that a queso can imply a warm cheese dip that’s often served with salsa and chips at Mexican restaurants. It’s usually somewhat gelatinous, tasteless, and just plain awful. Why wouldn’t it be?