Why roast your own nuts at home? Why not! It’s fast, easy, and cheaper than buying canned nuts. Learn how to make my favorite roasted walnuts with this step-by-step photo recipe.
This pumpkin hummus is hot and spicy–and makes a great app for the Fall season. Serve it in a hollowed out sugar pumpkin.
Calling kids of all ages (and all you H.P. Lovecraft fans) out there! OK, so these are really silly. And I should note that I didn’t invent these little suckers. There’s a whole sub-culture dedicated to making cute food to put into Japanese-style bento box lunches, including hot dogs. (Check out the fabulous bento […]
Forget candy, this is my kind of treat. A friend sent me the link from someone’s Facebook page, and I knew I had to try them right away. So simple. So delicious. Sweet. Salty. Fragrant with sage and sticky with maple syrup. These little babies hit all the right buttons with me. You can prep […]
Step-by-step instrux for making sweet and savory turnovers, stuffed with apple, bacon, and cheddar cheese–and fragrant with warm spices.
This is my appetizer entry in the Breakstone’s Battle of the Kitchen Bloggers! Check out what Food Network’s Sandra Lee thinks of my recipe! Plus, you can vote and enter to win a grand prize of $2,500!
I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first group, then man-oh-man, are you in for a treat. Personally, I love figs. (And black licorice, if you’re keeping score.) They’re sweet; they’re earthy. Not to mention, […]
See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When I was a kid, I hated asparagus so much that I used to hide it behind the couch. True story. Oh, how times have changed. So, this […]
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.
I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it’s prepared simply, enhanced by a few ingredients and spices—not masked by a ton of flavors and heavy sauces. In my mind, the most important thing to know about […]