This week I'm planning the ultimate high school graduation party. Most high schools host a grad night after the ceremony where students get to celebrate together one last time. To ensure that they won't miss the festivities at either the grad night or their family's gathering, throw the personal party in the days following the graduation. The majority of graduates will have some sort of get together, and guests may be party-hopping, so take that into consideration when selecting a menu. Instead of offering a formal, sit-down dinner, opt for heavy appetizers or a casual, make-ahead buffet. This menu consists of comforting, simple, kid-friendly party food.
You can't go wrong with classics like seven-layer dip with tortilla chips and ranch dip with crudites. Pressed mozzarella and tomato sandwiches get more flavorful over time, and beef sliders with cheese and spicy mayonnaise are hearty enough to satiate the football players. For these crowd-pleasing recipes, read more
Since the majority of you would rather eat Thai food to tacos, I thought it was time to feature a Thai recipe. The weekend is perfect for experimenting with new types of cuisine, so make this fragrant salmon tonight.
If you've never made Thai food don't worry, the techniques and ingredients are simple. Salmon is cooked en papillote with green curry paste, fish sauce, and white wine. Serve with white rice or peanut noodles for a complete meal. To look at the recipe, read more
Remember when wraps were all the rage? Everyone was making them and specialty wrap restaurants were popping up all over. However, like many new trends that rise quickly, the concept of wraps fizzled fast. Despite their waning popularity, I like to make wraps at home for a simple dinner that is a pleasant alternative to a sandwich or burrito. In your own kitchen you have control over the quality of ingredients and can make wraps exactly to your liking. To learn my favorite wrap recipe, read more
A few years ago I saw Sara Moulton create an amazing looking French Apple Tart and immediately tried it out at home. It was surprisingly easy and came out pretty flawless, my only problem being the crust. At the time my culinary skills were slightly above novice and things just didn't cook evenly (as my dough was probably lumpy and uneven to begin with). Now, three or four apple tarts later, I'm thrilled with my results. However, I figured there had to be an easier way for a novice to produce great results. I thought about store bought pie crusts, but then realized they would be the wrong texture and consistency. Next I thought about puff pastry, but wouldn't you know it, turns out Sara Moulton was a step ahead of me.
For a simple but deceptively elegant French Apple Tart, read more