It’s game day! I’m gearing up for the super bowl with some homemade pretzels and a seriously delicious dip to serve with them.
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.
This is a recipe that isn’t really a recipe. Just a simple process to make an incredibly tasty little chip made out of sunchokes. If you haven’t heard of them, sunchokes are known as Jerusalem artichokes and have just the slightest artichoke flavor. When fried, they’re light and crisp with a beautiful golden appearance. I really like changing up the classic potato chip by using root vegetables. These would be a great addition to my Root Vegetables with Rosemary Salt.
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.