Fruit soup is a delicate balancing act — you want the sweetness of the fruit but you also want to balance that sweetness with a little acid and piquant heat. I think I accomplished just that for this month’s 5 Star Makeover Challenge: chilled soup. Continue Reading
Salmon ceviche, watermelon and fresh corn are a delicious threesome, especially in summer. Depending on the portion and presentation, this dish can be served as a light meal, an appetizer (shown), or an amuse bouche/cocktail party item (shown below). Continue Reading
It’s family vacation time and we’re off to Bar-the-lona in a couple of days. (Yes, I’m practicing my ‘th’.)
Seven glorious days of trolling La Boqueria (where I took this photo on my last trip) … eating tapas and fresh seafood … drinking vino y cava … ogling Gaudi architecture … savoring the Catalan culture — and, last but certainly not least, lunch on Sunday with one of my first food-blogging friends, la famosa Nuria and her family!
¡Me ♥ Barcelona!
I love serendipitous moments, especially when they emanate from the kitchen.
My most recent serendipitous moment came as I was prepping an antipasto table … you know, a variety of tasty little dishes like the crustless artichoke and chard pie I posted the other day, caponata, roasted peppers, artisanal cheeses, crusty bread, and assorted other Italian delicacies to accompany a couple of varieties of wine.
This is a crowd-pleaser. It’s based off an artichoke pie recipe that’s been in my family for decades. A simple recipe that was always done in a store-bought pie shell, but I decided to go crustless and switch up the ingredients a bit. Perhaps it also falls in the quiche or casserole categories. Continue Reading
An Asian-inspired twist on the American classic of burger, fries, slaw and ketchup/mayo. Continue Reading
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