Burrata. The one food I can never, ever pass up.
I will always love toast. The bread itself, the toppings, the simplicity…everything about it.
Fried calamari is such a classic dish, and I find that most people only think about it when out at a traditional Italian restaurant. But once you see how easy it is to make at home, you’ll probably start to cook it a lot more often.
Candied nuts, popcorn, and….chocolate. The holidays give me an excuse to combine all three of these things into one delicious mix.
Once I tried Glory Kitchen’s Provence nut and spice mix for the first time, I was hooked. So much flavor is packed into one little perfectly sized container. The Provence blend contains cashews, dried currants, flax seeds, onion and an intriguing blend of herbs (thyme, marjoram, basil and savory) with just a touch of sea salt to bring out the other flavors.
I have always been a huge fan of homemade chips. They’re rustic, earthy, and of course have a wonderfully fresh taste compared to store bought options. They’re the perfect appetizer or snack to make for a crowd. People are impressed when the chips aren’t just dumped out of a bag, but instead cooked to perfection in your very own kitchen. Instead of using the ole potato, I wanted to mix it up with some of my favorite, incredibly tasty root vegetables.
Celebrations call for appetizers that are festive and fun for guests to enjoy, and these mushrooms are exactly that! I had made this recipe for New Years Day, but because of all of the festivities, I am a little late on posting them. So, even though the holidays are over, it doesn’t mean you still can’t whip these up for all your 2015 gatherings to come.
In traditional Italian fashion, my family would make the Feast of the Seven Fishes every Christmas Eve. Over the years, the tradition has changed. We now tend to serve steak and pasta, with only a few of our seafood specialties. Mussels are always a big hit, so this year I am making sure they end up on our holiday table!
The time has come to start thinking about what we’ll be eating on Christmas. Since my family has our traditional dinners we make for both Christmas Eve and Christmas Day, I decided to put all my festive energy into the appetizers. I’ve created a huge appetizer spread that is full of little treats for everyone to enjoy.
With peach season coming to a close, I figured I’d round up the last of the peaches I have and enjoy them while they’re still good. Peaches, like many stone fruits, are extremely versatile. They’re commonly found in desserts or breakfast dishes, but they can be used with savory ingredients as well.