yumsugar -- To die for.

Killer App: Grape Goat Cheese Crostini

partysugar — Sat, 04 Oct 2008 08:00:17 -0700

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. The ingredients are ordinary — baguette, grapes, and goat cheese — but the results are divinely delicious. The superb balance between the crunchy bread, juicy grapes, and creamy goat cheese is rich and luxurious. This dish proves that simple food can be incredibly satisfying — especially if served with a glass of bubbly on the side! To learn how to make this killer appetizer,

Green Spaghetti and Meatballs

YumSugar — Mon, 29 Sep 2008 16:15:50 -0700

If you're in the mood for a big bowl of spaghetti and meatballs, but want something other than a traditional tomato sauce, I highly recommend this creamy pesto dish! A tasty blend of bread and seasoning, the meatballs that dot the pasta are scrumptious with the perfect texture.Both the pesto and meatballs are simple to make, but do require time. The best thing about this recipe is it makes a lot, so save some for a later date. The cream-less pesto keeps for up to 3 weeks in the fridge. The finished meatballs keep in the freezer for up to 2 months and are easily reheated in a pan with a small amount of olive oil to make crispy.

Not only did I enjoy this as a main course, but also a few days later as a delicious appetizer: The meatballs are great with the creamy pesto sauce as dip. To make your own green spaghetti and meatballs,

Smooth and Creamy Homemade Hummus

partysugar — Sat, 27 Sep 2008 08:00:57 -0700

Although I've made hummus with canned garbanzo beans a bunch of times, recently, I decided to experiment with a dried variety. The resulting hummus was delicious and incredibly rich with a perfect texture. Using the dried beans seemed to make it fuller and more luxurious than other any other hummus. You do, however, need to let the beans soak overnight, so don't wait until the last minute to make the puree. Served with crisp pita chips, this hummus was a scrumptious start to a Mediterranean meal. To look at the recipe,

Reader Recipe: Honey Glacée

YumSugar — Tue, 16 Sep 2008 15:00:57 -0700

The other day I was browsing the recipes on TeamSugar and this one by VirginSin caught my eye: Was it a breakfast item, a snack, or a dessert? I think the answer is all of the above! These bite-sized treats — a combination of cornflakes, honey, and peanuts — are served in paper cups making them a tasty, portion-controlled indulgence. The recipe calls for a few ingredients, all of which most likely already exist in your kitchen.

To make your own version,

A Perfect Summer Bite: Caprese Skewers

partysugar — Thu, 04 Sep 2008 03:00:52 -0700

A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto. The next time I make them, I want to use longer, fancy toothpicks. To get the recipe to this delicious dish,

Off to Market Recap: Appetizer Plates

partysugar — Mon, 25 Aug 2008 06:45:23 -0700

When you entertain as much as I do, it's important to have a selection of stylish appetizer plates. From small plates to decorative trays, these serving platters are essential to displaying delicious dishes. I'm always looking for interesting pieces and I invited you to help me add to my collection. You headed off to market in search of appetizer servingware. You saved your finds in the Yum Market on TeamSugar with the keyword tag, Appetizer Plates.

How fabulous are these giraffe print plates? Sofi discovered these stylish, modern plates that will look lovely displaying balls of goat cheese. High five sofi! To check out the entire collection, browse below.

Learn how to bookmark by reading geeksugar's directions.

Quick Pickling: Spicy Pickled Vegetables

YumSugar — Wed, 20 Aug 2008 07:45:34 -0700

I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own,

Off to Market: Appetizer Plates

partysugar — Mon, 18 Aug 2008 06:45:23 -0700

When you entertain as much as I do, it's important to have a selection of stylish appetizer plates. From small plates to decorative trays, these serving platters are essential to displaying delicious dishes. I'm always looking for interesting pieces — like these portable, three-part servers by NapaStyle ($78.00) — to add to my collection, so let's head off to market in search of appetizer servingware. Save your finds in the Yum Market on TeamSugar with the keyword tag, Appetizer Plates. I'm excited to see what you discover!

Learn how to bookmark by reading geeksugar's directions.

Find out where I like to shop online for food and entertaining accessories when you

Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients — peaches, pancetta, basil, and balsamic vinegar — and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique,

Not Your Regular Nachos: Spanish Nachos

partysugar — Thu, 14 Aug 2008 15:00:55 -0700

Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese. Bread or breadsticks normally accompany these simple meals. I took this concept and translated it into a nacho variation. I baked small thin breadsticks topped with Manchego cheese until crisp and melty. Next I topped them with a homemade romesco sauce. Romesco is a typical Spanish sauce made with roasted red peppers and almonds. When served with garlic stuffed olives and fresh jamon, these nachos were salty and delicious! To learn how I made them,

8 Prosperous Chinese Courses

YumSugar — Fri, 08 Aug 2008 05:30:45 -0700

In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. Here, I've included a medley of dishes with flavors that are inspired by the various regions of China.

Name That Dish!

partysugar — Tue, 05 Aug 2008 16:15:58 -0700

This classic Chinese dish would be perfect on a dim-sum inspired, Olympics-viewing party menu. Do you know what they're called?

Reader Recipe: Hummus With Pita Chips

YumSugar — Tue, 05 Aug 2008 15:00:36 -0700

I haven't made any fresh hummus recently, but when I came across Shiloh Jolie Pitt's recipe, I remembered how it's super easy to make. While you could buy a commercial variety from the grocery store aisle, there's a significant difference between the taste of store-bought hummus and the creamy homemade kind. To make the entire meze even better, take a few minutes to toast the pita chips in the oven — they'll come out warm and crispy. Like Shiloh suggests, it's easy to vary the flavor by adding sun-dried tomatoes, kalamata olives, parsley, or anything else that suits your fancy. To get this delicious recipe,

Easy Pickling: Farm-Stand Tomatoes

YumSugar — Tue, 05 Aug 2008 10:15:03 -0700

As a continuation of my (and America's) recent fascination with pickling, I decided to try a recipe in this month's Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños. The high proportion of olive oil in the base imparts a mild flavor on the tomatoes (although you can play with the proportions for a more pickled taste), and the tomatoes last up to three days when refrigerated. To see the recipe with step-by-step photos,

Not Your Regular Nachos: Nachos Caprese

partysugar — Thu, 24 Jul 2008 10:15:32 -0700

At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho. I don't have a mandoline, so I used regular white bread. However, I wish I would have found a way to use paper-thin bread. The final result was more like a cheesy bruschetta than a nacho. When I realized this, I was disappointed, but the classic Italian flavors — mozzarella, tomatoes, and basil — were so delicious that I soon forgot my sadness. I highly recommend you make this scrumptious appetizer, only instead of calling it nachos, simply call it bruschetta! To see what I did,

Name That Dish!

YumSugar — Thu, 17 Jul 2008 16:15:44 -0700

The fast and easy dinner that PartySugar posted today has me going Greek. It reminded me of one of my favorite Mediterranean meze pictured below. Do you know what it's called?

Not Your Regular Nachos: Chili Con Queso Nachos

partysugar — Thu, 17 Jul 2008 11:15:48 -0700

A couple of weeks ago, I featured audreystar's recipe for chili con queso. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habanero sausages for the Jimmy Dean and used a combination of Velveeta and sharp cheddar cheeses.

The nachos were decadent and spicy. They reminded me of a gourmet version of classic ballpark nachos. Perfect for watching a game, these nachos are crowd pleasing and delicious. While they aren't FitSugar friendly, they are exactly what nachos should be: crunchy, melty, pure scrumptiousness. To learn how I made them,

Come Party With Me: Housewarming Party — Menu

partysugar — Tue, 15 Jul 2008 07:45:07 -0700

A housewarming party is similar to an open house in that guests will stop by at random times. Instead of slaving over the stove, serve a simple menu of Spanish style tapas that are delicious warm, cold, or at room temperature. Start by putting together a large antipasto platter with your favorite cheese, crackers, marinated vegetables, and charcuterie. Supplement this with a few homemade nibbles. Warm rosemary olives, stuffed mushrooms, and eggplant mozzarella roll-ups are scrumptious and filling. To learn how to make these tasty appetizers,

Name That Dish!

partysugar — Tue, 08 Jul 2008 16:15:36 -0700

Both quesadillas and the dish pictured below make delicious Mexican appetizers. Do you know what they're called?

Yummy Links: From Joey Chestnut to Hell's Kitchen

partysugar — Tue, 08 Jul 2008 09:00:36 -0700

Learn how competitive eater and Nathan's Hot Dog champ Joey Chestnut eats 15 pounds of hot dogs. — Time
Why Americans are crazy for all things bacon. — Salon
Speaking of America, here are ten foods only Americans could have invented. — Endless Simmer
Yesterday sliced bread turned 80. — SlashFood
Looking for good barbecue? Try one of these twelve restaurants. — Concierge
Disgusting: the world's worst eating contests. — Esquire
For my next party I plan on making these adorable, tasty looking salami cones. — Janet is Hungry
Eleven foods to add to your grocery list. — FitSugar
It's confirmed: the winner of Hell's Kitchen will be one of 65 chefs in Ramsay's kitchen and is only 'executive chef' by title. — Serious Eats

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Come Party With Me: Black and White Luau — Menu

partysugar — Tue, 01 Jul 2008 07:45:41 -0700

Fab is strictly enforcing the black and white dress code for our upcoming luau, so I'm creating a menu that features black and white dishes. Since the party starts after dinner, we'll offer guests only a few small bites.

Although it's not Hawaiian, a platter of sushi from our favorite Japanese restaurant is perfect for late night noshing. Homemade finger foods will include piña colada scallop brochettes and spicy black bean cakes. The scallops are easy to make and pretty to present. The black bean cakes will be served with a cooling lime scented sour cream.
To get these black and white recipes,

Not Your Regular Nachos: Potachos

partysugar — Thu, 26 Jun 2008 11:15:32 -0700

What do you get when you cross potato skins with nachos? Potachos! The best of both worlds, this tasty invention uses the base of nachos (crunchy potato chips) with the topping of potato skins (cheddar cheese, bacon bits, sour cream, and green onions).The recipe is simple and like all nacho recipes, easily adaptable to your personal liking. These fabulously named (seriously say potachos out loud, it's fun!) nachos make a wonderful appetizer for a baseball watching party. For the recipe,

Name That Dish!

partysugar — Tue, 24 Jun 2008 16:15:51 -0700

I wonder what wine Laura Werlin would pair with the delicious cheesy appetizer pictured below. Do you know what it's called?

Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done,

Not Your Regular Nachos: Corn Pudding Nacho Bites

partysugar — Thu, 12 Jun 2008 10:15:13 -0700

Last Friday night I hosted an impromptu dinner party for some close friends. It was an informal introduction of my best friend's new boyfriend, so I went all out with appetizers and a special cocktail. Ever since I made nacho bites, I've wanted to experiment more with Tostitos Scoops, and I decided this was the perfect opportunity to do so.I filled each chip with a corn, cheese, and egg mixture that cooked up like a corn pudding. The final bite was salty, cheesy, and purely delicious. This is an incredibly easy recipe that can be modified to suit your dietary needs. To see how I made this version,

Reader Recipe: Chili Con Queso

partysugar — Tue, 10 Jun 2008 15:00:34 -0700

I'm crazy about any combination of melted cheese and tortilla chips, so when I saw audreystar's recipe for chili con queso, I couldn't help but drool. Her recipe is part of a fabulous new group on TeamSugar, Dinner Challenge, which dares fellow readers to make a certain dish each week.A couple of recipes are posted on Mondays, and you have until the upcoming Sunday to make the meal and share your pictures of the process and final dish. It's a fun group and could lead to some inventive variations. For example, I want to make audreystar's chili con queso with Mexican chorizo instead of the sausage! To take a look at her delicious version,

Not Your Regular Nachos: Creamy Adobo Chip Nacho Bites

partysugar — Thu, 29 May 2008 10:16:47 -0700

This week I found an interesting recipe on MyRecipes.com and it inspired me to create these bite-sized, creamy nachos. The baked chipotle chips are topped with a creamy goat cheese mixture and a cilantro salsa. Avocados were finally ripe at my grocery store, so I was able to blitz up a quick, easy guacamole. These make for a playful presentation and would look lovely on a graduation party menu. To see how I made these incredibly scrumptious nachos — once you pop, you can't stop —

Seven Sensational Salsas

YumSugar — Tue, 27 May 2008 02:58:23 -0700

I never need an excuse to eat salsa, but the fact that May is National Salsa Month certainly doesn't hurt. Not only is salsa incredibly easy to make, but once you've whipped up a batch, you can use it for just about anything: dip for chips, topping for fish, dressing for salad, and much more. Plus, like nachos, this Mexican dish can be interpreted to suit an endless array of cuisines. To see seven fun salsa recipes, click "start."

Not Your Regular Nachos: Spicy Shrimp Nachos

partysugar — Thu, 22 May 2008 10:15:15 -0700

If you're looking for a lighter variation on the classic nacho recipe, I highly recommend these spicy shrimp nachos. They may not be super Fit friendly, but they are less heavy than the meat-laden, overly cheesy nachos I normally make.
The shrimp is tossed with a sweet-hot blend of sugar and spices before being grilled. A fresh, colorful salsa that combines mango, jalapeño, and red pepper tops the shrimp and chips. A generous sprinkling of pepper jack cheese finishes off this scrumptious dish. To take a look at the recipe,

Come Party With Me: Bridal Shower — Menu

partysugar — Tue, 13 May 2008 08:00:31 -0700

A bridal shower is normally a female only event so plan a menu that is light with plenty of vegetarian options. Instead of serving a full meal or sit down salad at Elena's bridal shower, we'll offer guests an assortment of delectable crostini. Crostini — which means little toasts in Italian — can be topped with an endless amount of toppings. For Elena's shower guests will choose from mushroom ragu on chevre crostini, artichoke-parmesan crostini, eggplant caponata crostini, and roman style crostini. The crostini toppings and toasts can be made in advance and assembled the day of. To take a look at these amazing crostini recipes,

Yummy Links: From Canned Cool Whip to Homemade Cakes

partysugar — Tue, 06 May 2008 10:00:56 -0700

If you're too lazy to use a spoon to scoop cool whip from the tub, you're in luck! Kraft has just released their new canned cool whip. — Serious Eats
Food and Wine celebrates their 30th anniversary with a then and now look at the magazine. — Mouthing Off
Chicago chef and cancer survivor Grant Achatz discuss how he lost and found his ability to taste. — The New Yorker
A surprising look at the health inspections of certain celebrity chefs' kitchens. Violators include Gordon Ramsay and Emeril Lagasse.— Health Inspections via Barf Blog
Can you really make Nikki's whole roasted chicken and vegetables with ingredients from Whole Foods for under $10?— Karmic Kitchen
Learn how to properly take care of wooden cooking utensils. — The Kitchn
The best way to sample a chef's food is by ordering a bunch of appetizers — it cuts calories and cost! —The Wall Street Journal
Do you remember every cake you've ever made? — New York Times

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Come Party With Me: 30th Birthday — Menu

partysugar — Tue, 06 May 2008 09:00:51 -0700

DearSugar is celebrating her 30th birthday at one of her favorite restaurants, Le Colonial. After 10, the restaurant turns into a nightclub complete with a DJ and packed dance floor. Dear has rented out the upstairs and will provide her guests with a plethora of appetizers. Le Colonial specializes in scrumptious Vietnamese food. Some of the dishes on the menu include chicken meatballs in lettuce wraps, mango shrimp summer rolls, and mini Vietnamese steak sandwiches. To take a look at these recipes

Yummy Link: Candied Peanuts

YumSugar — Thu, 24 Apr 2008 08:01:33 -0700

If you only learn one party snack recipe, you might as well make it these killer candied peanuts. — David Lebovitz

Come Party With Me: Wedding — Menu

partysugar — Tue, 22 Apr 2008 14:18:11 -0700

When planning the menu for your wedding, it's important to remember what time of year the ceremony will take place in. It's tempting to want to incorporate Spring's asparagus and strawberries into the menu, but Elena's wedding will take place in October, a time when neither asparagus or strawberries are in season.

Thus this menu features seasonal twists on classic, yet sophisticated dishes that highlight some of Sean and Elena's favorite foods. A mixture of meat and vegetarian appetizers will start off the evening. Since the couple is originally from Buffalo, NY, spicy buffalo wing bites are a must. Double mushroom pizza is a nice vegetarian alternative.

Elena loves beets, so a roasted beet and goat cheese salad makes a lovely first course. For the entrée, guests have a choice of halibut with Fall vegetables or steak with blue cheese potatoes. Both main dishes are decadent and delicious.

For more wedding planning mania, check out IDoSugar. To look at these recipes,

Not Your Regular Nachos: Nacho Bites

partysugar — Thu, 17 Apr 2008 11:23:11 -0700

This week I had my banker over for dinner and I decided to wow him with a Tex-Mex-inspired meal. Naturally, nachos were on the menu. Since I wanted something a little healthier than chips and melted cheese for the main course, I served the nachos as appetizers. To make them bite sized, I used Tostitos scoops. Each chip bowl is filled with a classic ground beef taco mixture and topped with cheese. The mini edible bowls are broiled until the cheese is melted and the chips are crispy.

These nachos are incredibly scrumptious and this recipe is easily adaptable, so feel free to get creative! The scoops would be wonderfully delicious with grilled chicken or black beans. For more details on my variation,

Get Caught in a Pickle!

YumSugar — Mon, 14 Apr 2008 06:18:33 -0700

Every time I visit my mom, she always sends me home with jars of her homemade pao tsai, aka pickled vegetables. Hers are sort of like kimchee and they're a little bit spicy and a little bit sweet. Last week, when I visited my mom, she only had one jar to hand over and demanded that I give it to my sister. Her reasoning was that my sister was busy and that I could just make my own. I couldn't really argue with her and decided to prove to her that I could. The technique is actually really simple and quick — it took about 15 minutes to make, plus a day to sit — and the results are pretty nice. See the recipe I used — just tweak it to suit your own palate — when you

Killer Apps: Prosciutto-Wrapped Asparagus

YumSugar — Fri, 04 Apr 2008 11:28:51 -0700

Growing up, I hated asparagus. I thought it tasted weird, had an odd texture and was downright lousy. These days my opinion has completely changed and I think it's one of the tastiest veggies out there. Naturally it took a piece of cured meat to change all of that. That's right, prosciutto-wrapped asparagus was how I took the plunge from asparagus hater, to asparagus lover. And while I've learned to love asparagus in most any form, there's nothing quite as tasty as when it's wrapped in pork.

The traditional recipe for prosciutto-wrapped asparagus calls for you to blanch them first. However our pals at Slashfood claim you can skip the blanching step and roast them directly. Not wanting to dirty another pan, I decided to take their advice. It came out perfectly, and made for a wonderfully quick, delicious appetizer. If you want to see how to do it — with or without blanching — just

Come Party With Me: Engagement Party — Menu

partysugar — Tue, 01 Apr 2008 07:48:13 -0700

Wedding Season kicked off today and to get things started I'm planning an engagement party. One of my best college friends was recently engaged and I'm throwing her and her sweetie a cocktail party to toast their engagement. My party will be savory nibbles and champagne, but if you prefer to host an after dinner dessert extravaganza that would be a great option as well.

Offer guests an assortment of easy, but elegant appetizers. Cut leek and olive tarts into small, square slices. Serve shrimp butter on triangular toast points. Create a beautiful antipasta platter with marinated asparagus, buffalo mozzarella, olives, bread, and more. To take a look at these recipes,

Choose Your Dish Wisely

partysugar — Fri, 28 Mar 2008 16:13:51 -0700

Last weekend I attended a very large Easter dinner complete with extended family and an excessive amount of food. There were over 70 people so it was a potluck. While the event had a commercial-style kitchen — complete with two ovens — it got crowded in the kitchen fast. While it may seem unnecessary to mention this, be careful when deciding what dish to volunteer. Here are some things to remember:

If you bring appetizers: You cannot arrive to the party late. Instead you should show up a little early and at the latest, on time. Choose dishes that can be made in advance, travel well, and need as little time in the oven as possible. My appetizers required last-minute reheating and it got a little difficult when all of the guests started to arrive and bring their dishes into the kitchen.
If you bring a main dish: You will have to leave in the middle of the party to make your dish. You should speak with the hostess or coordinator to determine what time the dinner is to begin and to figure out which oven space is yours.
If you bring a dessert: Be happy! It's the easiest of options, especially if you make the entire dessert in advance. Avoid any dishes that involve last-minute broiling or baking. Also steer clear of desserts like ice cream that will melt.

I prefer to bring an appetizer or dessert. What do you like to bring to a potluck? Do you have any tips to add to mine? Please share below!

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Nikki Cascone, the Princess at 24 Prince

YumSugar — Wed, 26 Mar 2008 15:28:32 -0700

Last week, Top Chef contestant Nikki Cascone almost went home because of a bad batch of mushrooms. However I've been fully assured by several Sugar cohorts that it must have been a fluke because her food is fabulous. After a recent Coutorture cocktail event, my pals told me that the appetizers were delicious and the desserts — specifically the doughnuts with melted chocolate — were to die for. One of the apps that stood out to me was an endive boat filled with apple, pecorino cheese, and chives. With my recent endive fascination, I knew I had to get the recipe. Luckily, the folks at 24 Prince were kind enough to pass it along.

You can check out the recipe, along with other droolicious food photos and photos of Chef Nikki all glammed up; just

Killer App: Endive Boats

YumSugar — Tue, 25 Mar 2008 14:28:11 -0700

The other night I got home from work and was starving. Unfortunately we had late dinner plans that evening, so I couldn't chow down too heavily. We also had limited supplies in our cabinets; there was no bread, crackers, or fruit to snack on. Oddly there were several heads of fresh endives and I figured that was a good place to start.

Endive is great in that you can trim the bottoms off and use the leaves in lieu of crackers. Sometimes I just dollop a mixture of blue cheese and candied walnuts on the ends, and other times I use a tapenade or a hummus. This time I ended up ~~cleaning out my pantry~~ blending canned tuna, hummus — it was a nice replacement for mayonnaise — sundried tomato/olive tapenade, and chopped cherry tomatoes into a creamy mixture. I then placed a small spoonful on each end. It ended up being the perfect snack and I was able to save the rest of the mixture — which I put on top of a bed of leafy greens — for lunch the next day.

If you've never had endive, I suggest you give it a try. The outer leaves tend to be more bitter than the inner ones, which are creamy and mild. Just think of them as carb-free savory crackers, and top them with whatever you feel like! They're a great personal snack and make for an elegant appetizer. Most people are always thrilled by them, so give it a go and let us know what you make!

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Yummy Link: Elegant Pancetta Cups

YumSugar — Mon, 24 Mar 2008 14:28:59 -0700

I saw these elegant pancetta cups and was pretty much in heaven. I can't wait to make bite-sized bacon cups for my next party. What shall I fill them with? — The Kitchn

Come Party With Me: St. Patrick's Day — Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon — into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes,

Spring Forward Side: Slow-Sautéed Asparagus with Pancetta

YumSugar — Sat, 08 Mar 2008 04:03:31 -0800

Spring is starting to peek its little head out from the blanket of Winter. Spring vegetables — like asparagus — are starting to show up at markets, and tonight we spring the clocks forward. To get ready for all this springing about, I dug up a recipe for slow-sautéed asparagus with pancetta. The Spring veggie lightens up the meal, but the pancetta makes it rather comforting — a plus for those of you not ready to give up Winter. To check out the recipe for a simple but delicious dish,

Come Party With Me: My Half Birthday — Menu

partysugar — Tue, 04 Mar 2008 08:28:31 -0800

Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant. I won't have access to an oven so the appetizers will be cold or at room temperature. An assortment of half sandwiches — brie and pesto, ham and gouda, shrimp salad — will be served on mini brioche buns.

Other savory bites include roast beef grissini and gruyere thyme crackers. For the recipes to these scrumptious hors d'oeurves,

Easy Elegant Appetizer: Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:13 -0800

If you are looking for a super tasty appetizer —and prawns aren't your cup of tea — consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe,

Chicken Lettuce Wraps Two Ways — Beginner and Expert

partysugar — Tue, 26 Feb 2008 11:01:19 -0800

The other day DearSugar asked me to check out a recipe she was considering making. While the dish — chicken lettuce wraps with Asian flavors — sounded delicious, the recipe was unclear and difficult to follow.

Later that same day, I found myself grubbing on Betelnut's lettuce wraps thinking, I need to find a better recipe! Luckily, I've found two recipes. They are both straight-forward and delectable. One involves more ingredients, making it a little more complicated. Check out the two and choose which appetizer recipe suits your needs when you

Cylindrical Appetizer Holder: Love It or Hate It?

partysugar — Sat, 23 Feb 2008 01:18:31 -0800

On Thursday night I went to a swanky little launch party at the sleek Zephyr Showroom. The highlight of the evening — hosted by San Francisco's Junior League — wasn't the drinks or the decor, but the cylindrical appetizer holder! Heads turned as the caterers walked by holding the long skinny pole with skewered salmon sticking out of it. I loved it and immediately wanted one. My only concern is whether or not it has a stand. I normally don't have caterers and passed appetizers at home events, so a stand that could sit on the table is essential. What do you think?

Cylindrical Appetizer Holder: Love It or Hate It?

Love it

Hate it

Undecided

Firecracker Prawns

partysugar — Fri, 22 Feb 2008 05:01:51 -0800

A couple of weeks ago, while at a friend's birthday party, I had an unbelievable shrimp appetizer. The shrimp was marinated in a thick sauce flavored with hoisin and orange juice. Just before serving, it was rapidly cooked in a large sauté pan. A heavy sprinkling of cilantro and green onions complete the dish.

The shrimp was plump, flavorful, and super succulent. This crowd pleasing, finger licking good recipe is perfect for any party menu. It's a must for your repertoire so get it now and

Cheese Straws Two Ways — Beginner and Expert

partysugar — Tue, 19 Feb 2008 10:45:51 -0800

If you're planning an Oscar-watching party, be sure to include cheese straws on the menu. An elegant and crowd-pleasing dessert (or appetizer), cheese straws are wonderful for a party because they can be made in advance. I have two recipes here, both are pretty simple. One builds upon a premade dough, while the other uses a homemade version. To take a look at both and choose the one that suits your needs as a hostess,