What is Blue Cheese Dressing? Blue Cheese Dressing is a creamy dressing made with a mayonnaise base and flavored with the bold taste of blue cheese. It is one of the most popular uses of blue cheese. Although it is white in color like Ranch dressing, it is definitely not the same flavor. It is unknown exactly where this dressing originated, but it started showing up in cookbooks in the early 1900’s....
Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It’s impossible to eat just one. These cheese crisps couldn’t be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. You can drop them on a baking sheet with a tablespoon, but a 2-inch round cookie cutter helps keep the unwieldy little shreds of cheese from scattering....
How To Make Hamburgers Ok, ok, quick disclaimer. We call this method of making hamburgers the “RIGHT” way because it is what we consider to be the best way to make burgers. I know there will be those of you out there who get upset because our way isn’t your favorite way, and that’s totally ok. We hope you will at least TRY it! I will explain more below but this is more of a method than an actual recipe....
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The tea was lovely — light, lemony, minty. After we finished it, my curiosity got the best of me and I started fishing out the leaves from the pot, wondering what was in this tea anyway? Our server noticed this odd behavior and quickly came to the table offering to provide us with fresh leaves. “These leaves here are mint, but what are these long green ones?” I asked. “Lemon verbena,” was the answer and she happily addressed my battery of questions about this herb....
But if you’re like me, you might have picked up some peppermint extract in hopes of cooking up some holiday sweets and completely forgotten about it. So naturally, you might wonder: is that peppermint extract still good? What’s the difference between peppermint extract and peppermint oil? And what recipes can I try using peppermint extract? In this guide, I’ll walk through all of your burning questions on peppermint extract!...
She was right! Good thing Mexican food is so delicioso, because just thinking about dishes like this pozole makes me smile. It’s somewhat of a feast, pozole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it. Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round....
But this kale and walnut pesto that I served with rotini pasta is bright green. It’s almost comically green and my kids thought it was hilarious to eat something SO green. Little did they know that it was actually HEALTHY. Like, ridiculously healthy. This meal comes together really quickly and the only cooking you must do is the pasta! Serve it by itself, with a side salad, or with lemon pepper chicken (my Dad Add)....
Except, if you’re following a vegan lifestyle, it’s out of reach! Here’s why, and how to fix that. Wait… Kahlúa Isn’t Vegan? There are only three ingredients in a traditional White Russian: vodka, Kahlúa, and cream. But, two of them are not vegan-friendly. Kahlúa, a rum-based coffee liqueur, contains sugar that has been processed with bone char from animals, and it’s therefore not suitable for vegans. But vegan alternatives to Kahlúa exist!...
But watermelon sprinkled with salt is how many people enjoy the fruit, so perhaps it isn’t too far of a stretch to consider that it might be good with salty cheese? Last week my curiosity was finally satisfied when I was served such a salad at a dinner given by my friend Peg. I couldn’t wait to recreate it! It’s wonderfully refreshing and light, and perfect for heat-wave days like we are having now in California....
This frosting has a slight tang from the cream cheese, a hint of sweetness from the powdered sugar, and a subtle hint of vanilla. It’s for all the folks who love cake but hate the heavy sugary frosting that often comes with it. Best of all, unlike other frostings, this has minimal ingredients (cream cheese, heavy cream, powdered sugar, and vanilla). And all ingredients are cold right from the refrigerator, making this one of the easiest frosting of them all!...
It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. (Clearly, they deserve best prize for something, don’t you think?) Normally I would look at something like this and think it’s waaaay too complicated. But this summer vegetable gratin is actually quite straightforward. To prepare these vegetables, you have to cut them anyway, so why not cut them in rounds and arrange them in a pretty pattern?...
Best Valentine’s Day Desserts Looking for Valentine’s Day dessert ideas? We have over 35 desserts that will make your Valentine’s Day (or night) one to enjoy and remember. With over 35 recipes, you can make a different dessert for every day in February and then some! We will break it all down all of the Valentine’s Day dessert recipes by category to help make the decision easier. Valentine’s Day Cakes and Pies When it comes to Valentine’s Day cakes, the possibilities are endless....
Of course if I were to have this problem, and ahem, I don’t, I would certainly try to stay away from this artichoke lemon dip. I wouldn’t serve it with crackers, or spread it onto toasted bread, or dip into it with toasted pita, chips, or celery sticks, or dip my fingers into it when no one is looking. No siree Bob, I would take one glance and run the other way....
Seriously the best way to eat artichokes ever. I don’t say this lightly. Stuffed artichokes are really, truly good. What Are the Ingredients in Baked Stuffed Artichokes? It’s somewhat obvious why when you look at the ingredients. Artichokes are a wonder food in and of themselves. Pull back the leaves (petals actually) and stuff them with herby, garlicky Parmesan breadcrumbs, and drizzle with olive oil? Wow. How To Prepare Baked Stuffed Artichokes There is no pre-steaming of the artichokes in this recipe....
To me, the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows? In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids. I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, updated the recipe....
“Don’t call it gazpacho.““Why not? It looks like gazpacho, but with some zucchini.““It’s my soup. I made it up. It’s not gazpacho. Don’t call it gazpacho.““Okay dad, whatever you say.” So instead, my brother Eddie has named it “The Farmer’s Market in a Soup”. Given that dad brought home every ingredient except the seasonings and broth from our local farmers market, the name makes sense. It is a wonderfully cool, fresh soup for a hot summer day....
Even though I live all the way on the other side of the country, I think I see Elise more often than I see some of my neighbors. Just this year alone, we’ve been to Seattle, Chicago, Bahamas and twice to San Francisco! Since I talk in my sleep and Elise sings in her sleep, we make excellent traveling companions. I just feel sorry for any hotel guests who share adjoining walls with us!...
How to Cook Frozen Corn When it comes to side dishes, you can’t go wrong with corn. It goes well with any meat and potatoes type of meal, and is always a favorite for Sunday dinner and Thanksgiving dinner. There’s something about crisp, sweet, fresh corn that adds color and vibrancy to your dinner table. But when you can’t have freshly picked corn on the cob, you can have the same delicious side dish using frozen corn!...
When I find a book I love I want to yell about it from the mountain top. Instead, my friends are the beneficiaries of this enthusiasm, since I typically find every excuse to send them a copy of the new favorite. Last year the book my friends received was The Lost World of the Kalahari by Laurens van der Post. This year it will be The Honey Thief, a beautifully written collection of fictional stories by Najaf Mazari, a Hazara Afghani refugee living in Australia, and his collaborator, novelist Robert Hillman....
