Good party food can be eaten without plates or flatware. This means it should be stab-able, scoop-able, or come pre-loaded onto an edible delivery system. You won’t be able to stab anything with an endive leaf, but it makes an excellent scoop, and a truly elegant delivery system.
Tagged With dips
I’ve heard tell of a big sporting event this weekend in the U.S and, if you plan on gathering people to watch it at your home, you are going to need some snacks. Luckily, we have a lot of those around here.
If however, like most Aussies this weekend, you aren't hosting a Super Bowl party then maybe consider these snack options for your next get together instead.
The saddest meal of the year is always the one you eat right after visiting family for the holidays. Mine is usually more of a free-range fridge scrounge than an actual meal, and I always have a lot of questions: Are those leftovers too old to eat, or am I just a coward? Who ate all my cheese? Why didn’t I stuff my suitcase with fruit cake?
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.