Spiced Wonton Chips
After baking my own Chili Lime Tortilla Chips (um from already made tortillas), I decided to try out another do-it-yourself-chip-flavor at home. I had plenty of wonton wrappers leftover from my Wonton Baskets and decided to use some of the wontons to make chips. These little morsels were sweet and spicy and quite addicting! Spiced … Continue reading
Salmon Rillettes
Jen and I first tried salmon rillettes at one of our favorite brunch spots in New York, Thomas Keller’s Bouchon Bakery. We decided to make a version of it for a party we hosted — we wanted a bunch of finger foods that were easy to serve as well as easy to make and salmon … Continue reading
Wonton Baskets
For an upcoming rooftop party Natalya and I were hosting, I was trying to figure out some good hors d’œuvre ideas that would be easy to eat. Finger foods would be ideal. I was thinking along the lines of little quiche cups, but I wanted something a little bit lighter and refreshing for the summer. … Continue reading
Grilled Tomatoes with Mozzarella
This is how my mom grills tomatoes and it’s my favorite grilled vegetable dish out there! Elote (Mexican grilled corn) is very closely tied though… something about grilled veggies and smothering them in cheese is just irresistable. My mom typically serves this with barbequed spare ribs, corn, and rice. Any barbequed meat will go well … Continue reading
Chili Lime Tortilla Chips
Natalya and I have a massive chip and guacamole addiction, and this summer we have probably consumed an average of 1 avocado a day. We recently started fancying up our guacamole with mangos and pomengranate and so when I came across a recipe to fancy up tortilla chips with chili powder and cayenne pepper, … Continue reading
Portobello Pizza
My friend’s mom (Mama G!) whips up these tasty Portobello Pizzas in just 30 minutes, and they are so simple and flavorful. Plus, the no-carb vegetarian pizza idea is quite ideal for those looking for a healthy appetizer or snack. I didn’t list the actual ingredient measurements as they will vary based on the size … Continue reading
Sautéed Fiddlehead Ferns
I had never actually heard of fiddllehead ferns, also known as fiddlehead greens, until I had dinner at Brushstroke a few weeks ago. The vegetable was served tempura style with asparagus as a complement to smoked duck. I instantly loved the slightly bitter fern and especially liked how pretty it was. So when I saw … Continue reading
Baked Peppers with Anchovies
I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up. I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading
Spicy Bean Salsa
As Jen and I brainstormed the menu for our Cinco de Mayo Fiesta, we wanted (for the lack of a better word) to spice up a normal salsa recipe. So we found this and it turned out to be very easy to make, refreshing, delicious, with just the right amount of kick. We had also … Continue reading
Pico de Gallo
Pico de gallo, also known as salsa fresca “fresh sauce”, is a simple Mexican condiment made primarily of chopped tomatoes, onions, and chilies. Cilantro, lime or lemon juice, cucumber, radish, or mango can be added. Pico de gallo, which means “rooster’s beak” in Spanish, is a raw salsa in the sense that nothing is cooked, … Continue reading
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