I made these Brown Sugar Rosemary Walnuts as a snack to take for my long travel day to The Greenbrier for the annual Symposium for Professional Food Writers. Recipe & photos from my visit.
A couple book signing pics. And in an effort to expand my crostini repertoire, I made this flavor-packed liptauer cheese spread on black bread crostini - goat cheese, paprika, capers, pickles, onions.
Snappy, substantial, homemade oatmeal crackers - made with rolled oats and rye flour. Plus a little glimpse at some postcards I made.
Salt & vinegar chip enthusiasts, these are for you. You take slabs of sliced potatoes, boil them in vinegar, then grill them to a crisp. Not for the faint of heart, or anyone with particularly sensitive taste buds ;)...
A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.
These cheese straws look like wispy tree branches. Wayne calls them cheese twigs, and they never last very long around here. Crispy, cheddar-flecked, and rustic - it's the buckwheat flour that lends these slender creations their convincing shade of brownish gray.
Baked Sweet Potato Falafel recipe from the Leon cookbook -made from mashed sweet potatoes, chickpea flour, spices, a nice amount of garlic and plenty of chopped cilantro.
If you haven't tried grilled fava beans, you must! You can make them on the grill or in a grill pan. Toss them out onto a newspaper where people can dive in and make a bit of a mess with the pods and skins.
Monica Bhide's Chile Pea Puff recipe - crispy-skinned baked snacks stuffed with peas, paneer cheese, chiles, and garlic. From her new cookbook - Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen.
A classic cheese fondue recipe. I've included dozens of my favorite things to dunk - don't limit yourself to just bread!