Tagged With dips

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I first had labneh at a Lebanese restaurant in Tampa, Florida, and I became instantly enthralled. It had the tang of yoghurt and the richness of cream cheese, and it caused me to put away pita in a way hummus never could. I then spent many years purchasing it in fancy grocery stores before I realised I could make my own.

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Game night party food is glorious in its decadence. Meaty, cheesy, crunchy and greasy, these snacks sure taste delicious, but they can also put you into a food coma very quickly. Luckily, there are easy menu modifications you can make to make things a little lighter, without sacrificing flavour.

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There are a lot of reasons to eat seaweed -- it's good for you, it's good for the environment and so on -- but I mostly eat it because I like the taste. It has a savoury, slightly funky flavour that's great in sushi, soups and salads, but I'm particularly interested in the seaweed pesto from Epicurious.

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We tend to think of dips as white, creamy liquids with flecks of herbs or other greenery hanging out in there, but Serious Eats has a recipe for one that is unlike anything I've ever dipped a carrot in, and it contains pork, miso and walnuts.

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Growing up in Mississippi, I ate a lot of pimento cheese, mainly on crackers or in sandwiches with white bread. If these were the only two ways I ever consumed this wondrous spread, I would be happy, but pimento cheese can be so much more. Below you will find a multitude of tasty uses for "the caviar of the South."