Appetizers

Mini Salmon Quiches

Print Photography Credit: Sally Vargas These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu. They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in ...

Read More »

Brioche Bread Pudding

Lightly butter a deep 4-by-13 inch casserole dish. In a large bowl, whisk the eggs with the egg whites and sugar until smooth. Whisk in the heavy cream and vanilla extract. Arrange the brioche in the casserole and pour the custard over the bread, making sure that each piece is submerged. Cover with foil and refrigerate overnight. Preheat oven to ...

Read More »

Sour Cream and Bacon Deviled Eggs

I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead. Method 1 Steam the eggs: Fill a pot with ...

Read More »

Grilled Mexican Street Corn (Elotes)

Print Photography Credit: Megan Keno Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people ...

Read More »

Mozzarella Stuffed Sweet Mini Peppers

Method 1 Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with ...

Read More »

Teriyaki Chicken Lettuce Wraps

Mirin is a Japanese rice wine often used in cooking. You can find it at Asian grocery stores or sometimes with the other Asian ingredients at larger U.S. grocery stores. If you can’t find mirin, use sherry cooking wine or leave it out entirely. The mirin is there for flavor, but your sauce will still be great without it. Method 1 ...

Read More »

Grilled Skirt Steak Skewers

1 Soak the skewers in water: If using bamboo or wooden skewers, place them in a dish, cover with water to soak. 2 Make marinade: Place all marinade ingredients in a small bowl, stir to combine. Set aside. 3 Cut skirt steak in strips across the grain: Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak ...

Read More »

Red, White, and Blue Chicken Nachos

Print In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips! I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and have more flavor than ...

Read More »

Bacon-Wrapped Shrimp

Print Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good. I blame the bacon. Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven baking or putting on ...

Read More »

Strawberry Guacamole

Print Here’s an easy way to up your guacamole game—toss some chopped fresh strawberries in it! I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, the doyen of Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds. The bits of sweet and tart fruit balance beautifully with the creamy salty ...

Read More »