- Cheddar cheese
- chopped cilantro
This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don’t fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don’t thaw the triangles before baking; just add seven minutes to the baking time.
- button mushrooms
- dried oregano
- freshly grated nutmeg
- 1/3-less-fat cream cheese
- finely chopped flat-leaf parsley
- Olive oil-flavored cooking spray
- chunk or wedge of feta cheese
- ground pepper
- kosher salt
- extra-virgin olive oil
- pitted black olives
- baguette or country bread slices or crackers for serving
it’s kick ass!
- salt and pepper to taste
- medium potatoes
- medium onion
- light cream
- tlbs. flour
- minced clam or 2 cups fresh minced clams w/juices
- water
- kosher salt
- celery seeds
- rice wine vinegar
- ground black pepper
The recipe calls for a 10 inch boule (which I think means a round loaf) of sourdough. I get a large loaf of sour dough bread from Panera’s for this recipe, but it isn’t round. This recipe is a great item to take to parties. For a really large loaf, you might want to double the toppings.
- 10-in. boule sourdough bread
- KRAFT CATALINA Dressing
- KRAFT PURE Apricot Jam
- soy sauce
“In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.” Serve with Spiced Remoulade.
- flour
Makes about 2 pints. "You’ll want to prepare these in a stainless steel pot and use stainless steel tongs or a wooden spoon. Aluminum cookware can leave the onions with an off color and deny you the gorgeous hot pink hue that you want. "
- red onions
- white vinegar
- cinnamon stick
- whole cloves
- allspice berries
- small dried chili
- star anise pod
- bay leaves
- roasted red peppers
- tahini