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
Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!! Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s
A while back my friend had a happy hour at her house, and she served a Mediterranean-inspired dip. She’s a funny person, my friend. She claims to hate cooking, but she always serves the best and prettiest food, and even offers signature cocktails. She’s also an expert at entertaining – to the point that once
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
When the holidays are approaching most all cooks and bakers I know begin thinking about festive treats and Christmas cookies. But not me. I think cheese. I begin collecting Gruyère for pasta, Fontina for savory tarts, Reblochon for potatoes, Époisses for hors d’oeuvres, and raclette and fondue cheeses for special feasts with family and friends.
Last year, for the first in my whole life, I started seeing pumpkin hummus recipes all over the place. And it kind of made me mad. Because why hadn’t I thought of this? I love pumpkin. And I thought I’d made just about everything possible with pumpkin. When my kids were young I was very
Bean dips are delicious and versatile, and easily enjoyed year round. One of my favorites is my personal white bean dip with spices, which was printed in Gourmet magazine. This one is similar in the use of white beans, but instead of spices, I only use fresh rosemary. So if you like rosemary, you’ll love