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Eggplant Fries

Wednesday March 18th 2009

Be still my heart. Those aren’t french fries. They’re eggplant fries! As in, eggplant in french-fry form. Are they healthier for you? Probably not. Do they make up for it by being super delicious? Oh, hell yeah. Now, I have to admit that I’m conflicted about eggplant. It’s definitely not one of my favorite veggies. [...]

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Sweet Chili Chicken Drummettes

Monday March 2nd 2009

This is one of my favorite things to serve at a cocktail party. These Sweet Chili Chicken Drummettes are easier to eat than chicken wings, and are sweet and spicy with just a little bit of crunch. It doesn’t take a lot of ingredients to create a heavy dose of flavor. These drummettes get a [...]

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Goat Cheese & Black Pepper Truffles

Wednesday December 31st 2008

Looking for an extra, last-minute appetizer for New Year’s Eve that’s easy and delicious? These goat cheese & black pepper truffles fit the bill—and then some. The combination of tangy goat cheese and green herbs is fresh, filling—and at least a little decadent. (I mean, come on, it’s literally a bite-size ball of cheese.) Freshly [...]

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An Untraditional Feast: Thanksgiving, Appetizer-And-Dessert Style

Sunday November 30th 2008

This year, The Angry Chef and I celebrated Thanksgiving with my folks belatedly, yesterday. In lieu of a traditional Thanksgiving feast, my mom put together a heavenly appetizer and dessert extravaganza. She’s hands down one of the best cooks I know. If anybody wonders where I get my love for cooking, this should give you [...]

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A Phyllo Dough Primer

Monday August 11th 2008

I just posted my Buttery Greek Apple Tart recipe. As I started to write the notes on how to deal with phyllo dough at the end of the recipe, I realized that it probably merits its own discussion, since phyllo can be really easy to work with if you know how to handle it—and completely [...]

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Crab Rangoon Dip

Friday July 18th 2008

Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running when offered one.) My mother’s hot crab dip is basically a dippified version of a crab rangoon filling. It’s amazing with fresh crab—or canned (so shoot me, [...]

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