I’m keen on green onions. The lazy — and the wise — man’s onion, spring onions are versatile, dirt cheap and easy to deal with, and they should be a staple in everyone’s kitchen, beyond their typical use a garnish.
Tagged With dips
Every party spread, no matter how fancy the shindig, should contain a dip or two. Dips are easy to make, fun to eat, and much loved by pretty much everyone. French onion dip is never a bad choice — you can learn to make an excellent one here — but there are other options. Below you will find three luscious, creamy, flavour-packed dips and spreads to make, take and serve.
It's a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic 30cm counterpart, the mini has a myriad of delicious uses from appetisers to dessert.
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.
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.
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."
In it's simplest form, a cheese plate can be a few chunks of cheddar on a cutting board. There's nothing wrong with that, but if you want a warm and inviting cheese experience for your guest, make a hot cheesy dip.