Named for the Greek heir and playboy, Stavros Niarchos, this week's nacho creation is a delectable mix of Greek ingredients. I topped crispy pita with a spicy ground lamb mixture. Instead of using cheddar or Monterey jack, I used salty feta and creamy goat cheese. A "salsa" of fresh tomatoes and kalamata olives finished off the dish. Hot pepperoncinis replaced pickled jalapeños as a heat-inducing garnish.These nachos were insanely scrumptious. While munching, I couldn't help but wonder why more people don't make Greek nachos? They're to die for. Trust me, run to the grocery store, you must make these nachos! They'd be an excellent starter to a Mediterranean barbecue. For the recipe details, read more
Posts for July 3rd 2008
Whenever I interview chefs, I always ask: "What's your favorite guilty pleasure food?" Of course, my definition of "guilty pleasure" is quite different from, say, FitSugar's. I don't consider it a guilty pleasure if it's high in fat or calories; that is a mere pleasure.
No, I'm talking about the food that you don't want your foodie friends to know you eat, whether it's Totino's frozen pizza rolls or "cappuccino" from 7-Eleven. Obviously, I make no secret of the fact that I'll eat pretty much anything, so now it's time for you to 'fess up. What foods do you secretly adore?
When hosting a large, blowout-style bash ask guests to bring alcohol. Delegate a certain type of liquor or simply let them bring their favorite bottle. Doing this ensures that you won't run out of drinks and anything leftover can stock your liquor cabinet!
However, do make a specialty cocktail and purchase beer. For Fab's black and white luau I'll be making a simple yet chic punch. Fab requested a "white" drink and this colorless ti punch is elegantly refreshing. To check out the cocktail recipe — it's garnished with white rock candy! — read more
Anyone who's ever watched Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate. Here are five simple tips to making restaurant-worthy plates at home.
- Use large plates. Crowded food looks messy, so give your dishes room to breath. Negative space on a plate looks elegant, and leaving room between each item gives the individual components more oomph.
- Opt for neutral china. White, bone, and other neutral plates will complement pretty much any color of food, while busier patterns can sometimes clash.
For a few more suggestions, read more
This vegetarian pasta salad makes a great summer meal. It's packed with grilled veggies (eggplant, mushrooms, and green onions) and fresh flavors (lime and ginger). The balanced and healthy pasta comes together quickly and simply. Grilled chicken or steak would be excellent additions. To learn how to make it, read more
This Summer, whether you are celebrating with family, entertaining friends, or going out, always drink appropriately. Here's 10 tasty drinks from thebar.com to help you do just that!
No dessert screams Fourth of July more than the classic flag cake. Making this fun and festive dessert is a great way to introduce your children to cooking. Whether you're a novice cook or a seasoned master, I've rounded up a bunch of recipes for you to choose from. If cake isn't your thing, don't worry, there's even a flag pie! To find the flag cake recipe that suites your culinary needs, click "start."