I LOVE Dips. I could live off of dips. So yes, I will be posting a lot of dips… but honestly who doesn’t love them? Here’s a good one I tried for this past football…
-
-
What to do with that Vermouth that’s been in your cabinet for forever? Why poach some shrimp, of course. Greg decided to cook this recipe from Food & Wine Annual Cookbook 2011. This is a brilliant idea…
-
Tonight’s Football Watching Dinner: Artichoke Dip with Crispy Shallots from Food and Wine 2014 Cookbook (p 12). This warm dip includes white wine, shallots (in the dip AND crisply fried for topping), Gruyere cheese, Parmigiano-Reggiano, cream cheese, &…
-
Goat cheese is one of the best hors d’oeuvre options with any kind of crackers, etc. This recipe is SO easy and very tasty! Make sure your goat cheese & cream cheese are both…
-
Tapa “Dinner” ➡ Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine’s November 2014 issue (#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, & panko. I couldn’t find cremini mushrooms…
Older Posts