The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.
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Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)
People are very particular about their latkes. It’s just one of those dishes that people pride themselves on and prepare it the way their family always did.
Planning on entertaining for the holidays? Remove some of the stress from holiday hosting by serving a cheese board as a starter.
These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. Get ready to put this garlic-basil oil on absolutely everything!
This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican and Mediterranean flavors for a crowd-pleasing appetizer.
I’ve been on a sun dried tomato kick recently. I’ve been adding them to everything from hummus to pizza.
The Oscar’s are a notoriously glam night so it seems fitting to make this fancy classed up popcorn for the occasion.