Recipes
Cheddar Cheese Coins
Appetizers aren't just for parties and gatherings. Whether you just want some snacks for watching tv or something to nibble on while catching up on that novel, this is the cookbook for you. The experts at Cook's Illustrated have put together 75 "only the best" appetizer recipes to help you find something for any time of the year. All-Time Best Appetizers Cookbook makes it easy to create a spread with everything from things that can be dipped, spread, eaten by the handful or two-bite treats. These Cheddar Cheese Coins, as well as their different variations, would be perfect for a wine and cheese plate or...just to snack on. From the authors: "Why this recipe works - When it comes to homemade crackers, you need a recipe that's easy, versatile, and packs a huge flavor punch. We wanted to come up with a simple, foolproof version that would be cheesy, buttery, and just a little spicy. We started with a full 8 ounces of cheese and a touch of salt, cayenne, and paprika. We used the food processor to combine the dry ingredients and the shredded cheese, which helped to keep the coins tender by limiting the handling of the dough. Adding a little cornstarch with the flour further ensured that the coins baked up flaky and buttery. We processed the dry ingredients with chilled butter until the mixture resembled wet sand, added water, and processed until the dough came together. Next, we rolled the dough into logs, refrigerated them until firm, and then sliced them into thin coins before baking until lightly golden and perfectly crisp. With this simple technique, it's easy to vary the cheese and flavorings used to suit any taste."
Learn moreFried Eggplant Roll-Ups
One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean's, and a love of vegetables blended with walnuts and vibrant herbs. This recipe from Naomi Duguid's book Taste of Persia shows up how the combination of eggplant and a rich walnut paste can make for one delicious dish. From the author: "These succulent roll-ups are one of the treasures of the Georgian table. Strips of fried eggplant are coated with spiced walnut paste and rolled up. They're best if made an hour or more ahead of time and slightly chilled, so that the filling firms up and the flavors have time to blend. Badrigiani make a great appetizer, though in Georgia they are usually served as part of a wide selection of dishes at a meal."
Learn moreBread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose has a whole chapter called "All About the Pickles: Jar it Up". One of her most popular is this quick-pickle version of Bread & Butter Pickles. This recipe that you'll want to make over and over again comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Our front-of-house staff asks the kitchen for sides of these pickles with their meal. They're great for gifting to friends and family. You can find a crinkle cutter at kitchen supply stores or online; if you don't have one, regular slices are just fine."
Learn moreGG's Stewed Tomato Casserole
When it comes to a holiday spread, sometimes it's the sides that make the meal. Passed down from Great Grandma, kids and adults alike love this delicious recipe for stewed tomato casserole.The table just wouldn't feel complete without it.
Learn morePickle Jar
It's easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe Rose Water & Orange Blossoms, by Maureen Abood. This versatile mixed pickle jar, can easily accommodate whatever vegetables you happen to have on hand. From the Author: "Mixing vegetables in one jar is a great way to make use of a variety of vegetables you may have on hand, and they look just great in the jar. The tops of the peppers sliced off and placed strategically to face out from the jar look like little flowers—so pretty that you hardly want to disrupt the jar to pull out the pickles to eat!"
Learn moreCreole-Spiced Coleslaw
I'll admit it... I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I've long appreciated for its' simplicity, but boy, have I been missing out! The depth of flavor added from the Creole Spice and the bold, assertive heat of the chile flakes and Piri Piri makes the cooling quality of the mayonnaise and crisp cabbage in this slaw even more pronounced and refreshing. The classic juxtaposition of creamy, tangy, and crunchy that we love in coleslaw still sings here, but is undeniably enhanced by the savory blend of bell pepper, celery, and onion in the Cajun 'trinity' tradition.This slaw is interesting and delicious enough to be served as a side dish alongside any grilled entree, or top off a juicy pulled pork or fried fish sandwich with a generous scoop. Be warned- you may never be satisfied by the original version again!
Learn more