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52 Weeks of Baking: Brazilian Cheese Bread
When I dined stuffed my face at the Brazilian steakhouse, it was really difficult to not devour the complementary mini loafs of cheesebread. Known as Pão de Queijo, these little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time. When we decided to highlight Brazilian food today, I knew I'd have to use the opportunity to dig up a recipe.
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52 Weeks of Baking: Basil Cheese Bread
One of my New Year's Resolutions is to bake something every week, preferably something I haven't baked before. So I've been going through all of my cookbooks and magazines and looking for recipes that inspire me. Since one of my other New Year's resolutions is to eat less sweets (I give this one 1 month tops), I've decided to start off with a nice savory bread.
Killer App: Blue Cheese and Arugula Crostini
Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going. To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do.
Taste Test: Domino's Bread Bowl Pastas
The world of fast food is certainly quick paced, so the second Domino's begun advertising five flavors of pasta housed in a bread bowl, it seemed everybody was buzzing about it. When Party and I first got word of these monsters, we were simultaneously shocked (who came up with the concept?), appalled, and eager to try them. Yesterday turned out to be the Domino's day of reckoning — to find out how the bowls stood up to their shock value, read more
'Wich of the Week: Eggplant Grilled Cheese
When dealing with Thanksgiving leftovers, sandwiches are an obvious choice — and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.
In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side).
Killer App: Grape Goat Cheese Crostini
I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe.
Stuffing So Good It Should Be Made All Year Long
Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day.
Come Party With Me: Pumpkin Carving — Menu
From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!
Now, I've decided it's time to bring back my beloved pumpkin carving dinner.
Fast & Easy Dinner: Arugula Salad With Mushrooms
Do you eat enough salads? I don't, that's why I'm making a conscious effort to have a huge, hearty salad for dinner at least once a week. I'm starting with this arugula, mushroom, walnut, and goat cheese salad.
Must Make: Triple Decker Italian Cheese Sandwich
When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them.
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