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…
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Don’t let the amount of ingredients fool you. This is one of the easiest, most delicious soup recipes! This Spicy Crab Bisque is from none other than the Food and Wine 2014 Cookbook (p 79). Mashed…
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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, &…
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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…
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