Jerusalem: Hummus
So, believe it or not, people get very heated on the topic of food, particularly when it comes to tales of origin and authenticity. And poor hummus, such a humble yet deeply satisfying food, makes people just bonkers in Israel. According to Ottolenghi and Tamimi,...Sara Foster’s Southern Kitchen: Rosemary Cheese Crackers
There are many recipes like this out there (including “Cheez-it-ish Crackers” in Around My French Table) and I’m a sucker for every one of them. I’d rather eat a bowlful of these than candy. I’d also knock down a creme brulee to get...
The Essential New York Times Cookbook: Grilled Onion Guacamole
So the husband says, and I quote, “This is the best guacamole I’ve ever had.” And the man eats a lot of guacamole. “Obsession” would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been...
Ad Hoc at Home: Crab Cakes
This is the kind of recipe that gives gourmet cooking a bad name and demonstrates my number one pet peeve with any cookbook. Here’s why: The main recipe is on page 83. In the list of ingredients is “1/4 cup Piment d’Espelette Aioli (page 333).”...Recent Comments
Yummy
These biscuits are grand they are going on the Breakfast/coffee table. nhlegge16@gmail.com
The thanks for how to print this recipe was to Ann
Excellent advice. I tried to copy & paste but it wouldn't let me copy. Thanks for the great tip.
Can I use frozen blueberries?