If fried mozzarella sticks with marinara sauce is one of your favorite bar foods, you're going to love this recipe! Smoked mozzarella is breaded and pan-fried in a shallow pool of oil.
A fresh tomato-basil mixture replaces the marinara sauce. Served atop a bed of arugula, this salad is a healthier version of the guilty pleasure classic.
To enjoy it this evening, get the recipe and read more
When I was little, I had no idea shrimp weren't readily available in their edible state. Sure, I knew you had to cook them, but I didn't realize that the heads, shells, and intestines were normally removed before consumption. I learned later, as a 20-year-old, how to properly peel the delicious shellfish. This is a skill every home cook should master, so I've put together an easy to follow step-by-step explanation. It can be applied to both raw and cooked shrimp. To get started, click the start button.
Recently I was making dark-chocolate raspberry ice cream. A friend was over and he was desperate to help. Always one to encourage cooking, I told him to prepare the raspberries. Before adding the sugar to the pan, he held up the quarter-cup and asked me for permission to add it to the saute pan. However, his cup was filled with rock salt! Luckily, our disaster was averted, but replacing sugar with rock salt is a serious error that would make the dish inedible.
We all make mistakes, especially when new to the kitchen, so everyone should have something to share. Fess up: from burnt cookies to boiled-over pots, what ended up in the trash instead of on the table?
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Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.
Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.
With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.
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