Chopped onions are slowly cooked until they are caramelized, then are stirred together with sour cream and pho inspired aromatics like cilantro and ginger.
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This is a family game day favorite, in our house it’s simply known as “buff chick dip”.
Since the wings are baked they are easy to make for a crowd, large batches at a time. They are tossed in lemon butter which negates any need for additional dipping sauces.
Pieces of dough are dipped in garlic herb butter and added to a baking tin with heaps of Cheddar cheese and baked until the dough is golden brown and the cheese is gooey.
Cinco de Mayo is upon us. I’m sure that many of you will use your “taco Tuesday” recipes for the May 5th celebration, but instead, consider switching to chicken flautas for the upcoming holiday.
In this recipe ricotta cheese is combined with honey, olive oil, red pepper and oregano for a slightly sweet and spicy seasoned appetizer.
The tender, practically melt-in-your-mouth braised pork complements the melty cheese and kimchi in this grown up version of your childhood (or “drunk food”) classic.
These crispy battered and fried cauliflower bites tossed in homemade buffalo sauce are a great vegetarian alternative to buffalo chicken wings - they also happen to be gluten free!
These puff pastry squares are topped with caramelized onions, Gruyère cheese and thyme –all the best parts of French onion soup made into little bite-size appetizers fit for a cocktail party.
These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.