I’m finishing up my unofficial, undeclared week of delicious cream cheese dips with just one more cheesy wonder: Hot Shrimp Creamy Cheese Dip.
While I’ve been slathering my Smoked Salmon Spread on bagel crisps, and dipping chips into this Porter Caramelized Onion Dip (check out the cookbook giveaway that features it), I figured what better time than this very moment to break out a Hot Shrimp Creamy Cheese Dip.
Because I haven’t broken into the crackers yet!
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Being deemed The Beeroness—which in drink-speak is similar to bearing the title of Princess, Duchess or Queen—has plenty of responsibilities that come along with the nobility. Luckily for us commoners in the ways of ale, stouts and malt liquor, we have food blogger and author Jackie Dodd to lead us down a beer-inspired foodie path. And with recipes like her Porter Caramelized Onion Dip, you’ll be bowing down in no time.
With just two years of blogging under her belt, the lovely Jackie Dodd has made an indelible impact of bringing beer to the culinary forefront through her popular food blog, The Beeroness, where she shares recipes that infuse craft brews of hops and barley into everyday foods.
Sporting the tagline “Have your beer and eat it too,” Jackie focuses on craft beers as the flavor enhancers to recipes sweet and savory and everything in between on her blog and has newly released The Craft Beer Cookbook, 100 Artisanal Recipes for Cooking With Beer.
Jackie’s ambitions as a food blogger didn’t start in the kitchen, but rather with her drive and determination to realize her desires to be a part of the craft beer world.
“I really wanted to be a part of the craft beer community but I didn’t brew,” says Jackie. “So I started to write recipes for the beers I loved, started to take photos of them and it caught on.”
But creating a food blog wasn’t familiar territory for this beer connoisseur. read more →
Celebrations call for bites of all sizes, big, small and every other. Luckily, my Smoked Salmon Spread fits the bill no matter how big you’re craving is or the size of your eagerly awaiting mouth.
There’s a beautiful reason to add to today’s celebration, because the lovely food blogger Stefanie of Sarcastic Cooking is soon to deliver a bouncing baby boy.
Babies are not only good for nuzzling and snuggling and the reason to max out the credit card buying an exorbitant amount of needless baby gear for, but also because soon enough they turn into expert taste testers. Which comes in handy when mama is a food blogger.
Stephanie has been a kindred spirit of mine for a long time. Not just because she is a consistent supporter of other food blogs, takes mouth watering photos and develops terrific recipes for my kind of food, but also because she makes food I love to eat.
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Salads seem like such a summer thing, but I’m bucking the perception with my version of one of my favorite fall salads. Say hello to butternut squash and fall flavors touched by a tart pucker in my ode to Whole Foods Market’s Autumn Couscous Salad.
The view from the window of my old day job, the window I stared out day in and day out as I daydreamed about working for myself one day (hey! it happened!), looked down from my 3rd floor encasement and across the street to the comings and goings of a bustling Whole Foods Market.
Having a spot right across the street to make my morning coffee grab and go, (“Who wants to make a coffee run?”) then at about 12:10 p.m. take a quick, 5 minute walk for a spin at the salad bar, (“Who brought? Nobody? Cool, let’s make a run across the street,”) and sometimes a stretch of the legs for a late afternoon sweet treat, (“Hey! They’re giving out samples of Ruby Snaps, hustle it up,”) made my work days somehow bearable.
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My secret to an easy dessert? I start in my grocery store freezer for an Apple and Cherry Strudel that’s every bit as easy to pull together as a traditional homemade pie.
Hey, look at that. It’s November 1 and the entertaining season has officially begun!
But that doesn’t mean it has to be haaaarrrd. Easy entertaining should be just that, EASY, and our guests don’t need to be filled in on all of our little secrets. Us home cooks need to have a few tricks up our sleeves, right?
It seems like everyone does pie for holiday entertaining, but once in a while I want to buck the system and go left instead of right which means delivering a dessert strudel worthy of my German D.N.A.
Did I say dessert? Heck, in my book, this recipe works for breakfast too, and that’s the real sign of a great treat.
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