Spicy Valentine’s Day Love Potion
Drawing from folklore, nutrition, and the laws of good taste, this invigorating beverage contains calcium-rich milk, zinc-rich pine nuts, and antioxidant-rich spices. A bit of honey lends sweetness. Will it help your love life? Who knows, but it’s a delicious and potent energy-booster nonetheless.
Continue reading » »Guatemalan Guacamole
There’s nothing quite like the buttery flesh of an avocado, made even better by the fact that they’re loaded with healthy fats. Do be aware, though, that those same fats make this a calorically-dense dish . . . so just be conscious of your bites.
Continue reading » »Chicken Pate with Brandy
This recipe is based on chopped liver–a k a “Jewish pate”–but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve with crackers, toasted rye or French bread, along with cornichons, a robust mustard, and dry white wine.
Continue reading » »Endive Spears with Roquefort Mousse and Walnuts
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Continue reading » »Candied Bacon
Can anything be more decadent than candied bacon? Looking like savory-sweet lollipops, these are wonderful crumbled into cookies, served over ice cream or as a nibble with cocktails.
Continue reading » »Noemi’s Remixed Party Mix
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
Continue reading » »Umami Stuffed Mushrooms
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d’oeuvre simply irresistible.
Continue reading » »No Work Slow Roasted Tomatoes
I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze to preserve my plum tomatoes.
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Grilled Onions with Chile-Nut Puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
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