I’ve mentioned it here before. Many times. I love to feed groups of people. And I love it when the food is beautiful and delicious. And easy is a good thing, too.
This may not be what you expect. You won’t find any bacon crumbles. No excessive cheese. No broccoli. But you will find sauteed mushrooms and spinach along with fresh tomatoes. And, of course, there’s melted cheese …just not too much of it.
Whoever said that gluten-free desserts probably aren’t so good never had this one. I’m not trying to confuse you with the whole gluten-free (or not) wording. On the contrary, I’m emphasizing that this one can be made either way with excellent results. All it takes is to choose your flour based on your preference. And,
This is a summery, grown-up version of that all-time favorite. It may appeal to the grown-ups but don’t be fooled …the kids will love this, too. Dust a ripe peach half with ancho chile powder (or not) and give it a good mash before layering it up with sharp cheddar, roasted poblano pepper and crisp
If you like your peaches pure and simple, this one’s for you. These guys are just a bit fancy. Slightly dressed up, so to speak. Rather than taking the time to bake a whole homemade cheesecake, you’ll simply top off each peach half with a dollop of cheesecake cream. Then a quick roast in the
Focaccia. One of those treats that the gluten-free folks dream about …never imagining that there could possibly be a good gluten-free version. Well, I’m here to reassure you that it can happen. Thanks to the genius of Dr. Jeff Hertzberg and Zoë François, you can easily achieve this at home. It’s all outlined in their
It’s that time of year in my neck of the woods. Zucchini overload. Not sayin’ that it’s a bad thing. Just in case you need some inspiration, here’s a quick and easy way to serve up some of that squash.
Before we dig into the recipe for these tasty treats, let’s start at the beginning. I’m sure you’re all familiar with the farm-to-table rebirth. Some refer to it as farm-to-fork. It’s all about enjoying locally grown food without the distributors or stores getting in the way of optimum freshness. Just-picked goodness.
Are you guys ready for this one? The most amazing and versatile appetizer ever. Wait …it’s actually delicious as a side dish, too. Enjoy it any way you like. And often. It’s ready in 30 minutes with just five minutes of prep time. And did I mention that you will need just four ingredients? Okay,
I don’t know about you guys but when we have a gathering of folks over for dinner, it’s all about the appetizers to be offered with a glass of wine. Or two. Don’t get me wrong. The meal is important …but ya gotta have some good stuff right away. Just to get the party started.
Here’s a quick, fresher-tasting version of those old baked beans. Perfect for your next barbecue. The recipe calls for an overnight stint in the fridge so that the flavors can develop. That means one less dish to prepare on cookout day. Always a good thing.
This is a quick one, folks. A not-too-sweet or not-too-rich treat that can be ready in under an hour. And if you have some gluten-free folks in your crowd, go ahead and switch out that regular flour for the gluten-free version. Makes no difference. Delicious either way.