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Artichokes
Fast & Easy Dinner: Artichoke Wraps With Veggie Slaw
When the weather is gorgeous, who wants to waste time in the kitchen? This no-cook recipe is ideal for hot Summer nights because it comes together quickly and is 100 percent portable. It does, however, require a food processor or blender to make the thick artichoke-chickpea hummus-style spread.
Fast & Easy Dinner: Artichoke Pizzas With Green Beans
Certain leftovers are an excellent topping for pizza, while other leftovers are an outstanding pizza crust. Take pita breads, for example. Whenever I have a couple random pitas lying around, I use them to make pizza.
Noteworthy Nibbles — May 12-19, 2009
How do you know that Summer's just a few weeks away? When there's a seemingly endless list of epicurean events and food festivals. We can hardly straddle them all, but have plans to hit up San Francisco Cocktail Week, shake hands with sake brewers at the Joto Sake Tasting, slurp a few slippery ones at Oysterfest, and swirl Sauvignon Blanc at the Uncorked!
Make Your Own Marinated Artichokes
Party and I are huge fans of making our own ingredients when possible, rather than using store-bought materials. We've had artichokes on the brain these days, and when she told me that she was itching to put together a classic artichoke dip, I decided I'd make my own version of canned artichokes to give to her.
Because I wanted to make a lot of cans, I doubled the recipe — and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts.
In Season: Baby Artichokes
Along with English Peas and a number of lesser-known vegetables, baby artichokes are in abundance during March, April, and May. The petite-sized baby artichokes are simply a smaller version of any regular-sized variety that's been picked from the shaded, lower part of the artichoke stalk. They have little to no developed fuzz in their center and a greater amount of edible leaves.
Classic Artichoke Dip Is a No-Fail Appetizer
For entertaining, I'm a huge fan of dips. They can be assembled before the event, easily feed a crowd, and are always popular. Take artichoke dip, for example; even though I've had it a million times, I never get sick of it!
Come Party With Me: Easter — Menu
While many people celebrate Easter over brunch, my family gathers together for a late lunch/early dinner. Since both Spring and Easter are about rebirth, serve a menu that highlights seasonal ingredients. Start with smashed peas and mint on crisp bruschetta.
Yummy Links: From Twilight to Artichoke Olive Crostini
- The hit vampire sensation Twilight makes a wonderful theme for a party. — Hostess With the Mostess
- What do you think of Food Network's latest show, 5 Ingredient Fix? — Eat Me Daily
- The ultimate Cheetos taste test.
Artichoke Pasta Two Ways — Beginner and Expert
This week, usher in Spring with a dish like crowd-pleasing artichoke pasta that celebrates the season. Enjoy the bright, grassy, tender hearts in a fast and easy dinner, or, if you're willing to spend a little extra time, take advantage of the abundance of artichokes and use fresh globes to make a sauce from scratch. To see both versions of this vernal meal, read more
Come Party With Me: Valentine's Dinner For Two — Menu
This Valentine's Day, serve your sweetheart a special dinner that features savory aphrodisiacs. Select a seductive menu that is filling, delicious, and romantic. Entice them with a French onion crostini starter.
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