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Salsa
Killer App: Greek Salsa
Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip — you get the idea.
Make Your Own Salsa
For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.
The entire experience of eating salsa (with tortilla chips, of course) was enhanced.
Would You Rather Eat Spicy or Mild Salsa?
Would You Rather Eat Spicy or Mild Salsa?
Spicy! The hotter the better.
Yummy Links: From Green Cake to Broken Corks
- Celebrate the color green with a kiwi matcha lime tea cake. — Cooking With Amy
- Is CBS making a knockoff of The Chopping Block? — Eater
- Learn how to make an amazing tomato salsa.
Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa
One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon.
Noteworthy Nibbles — May 26-June 2, 2009
If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!
Black-Eyed Pea "Caviar" Is a Deep-South Delicacy
Don't let the name fool you: this "LA Caviar" is neither from Los Angeles nor made from caviar. Rather, the "LA" stands for "Lower Alabama," the coastal corner of Alabama that's home to Lulu's at Homeport Marina, a beachside restaurant owned by Jimmy Buffett's sister, Lucy Buffett. I borrowed this recipe from a Southern friend a few years back, and it's since become one of my favorite easy and healthy dips to whip up for parties.
The Basics: Pico de Gallo
During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness.
Monday's Leftovers: Seared Tuna With Avocado Salsa Verde
More often than not, we require Monday night meals that are speedy and effortless — but that doesn't mean dinner has to be boring and tasteless.
Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more
Would You Rather Eat Red or Green Salsa?
Source
Would You Rather Eat Red or Green Salsa?
I prefer salsa made out of tomatoes.
I'm crazy about salsa verde.
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