argentina desserts: appetizer

Showing posts with label appetizer. Show all posts

Showing posts with label appetizer. Show all posts

Eight Days of Hanukkah Giveaway: Day 5. Sabra. Fun Layered Dip for Any Party!

It's day 5 of Eight Days of Hanukkah Giveaway and I bring you a fun collection of Sabra products. Well, technically, Sabra will bring one lucky winner a collection of their products ;)

Of course you know Sabra for a variety of its humus flavors, but did you know they also make salsa, guacamole and an onion dip? Doesn't this just scream party???

Whether you are watching one of the many

It's day 5 of Eight Days of Hanukkah Giveaway and I bring you a fun collection of Sabra products. Well, technically, Sabra will bring one lucky winner a collection of their products ;)

Of course you know Sabra for a variety of its humus flavors, but did you know they also make salsa, guacamole and an onion dip? Doesn't this just scream party???

Whether you are watching one of the many

Eight Days of Hanukkah Giveaway: Day 4. Lindsay Olives & A Recipe for Super Easy Bruschetta

Today I would like to introduce you to Lindsay Olives. As the name implies, they sell olives. But that's not all: they also have a variety of roasted peppers, pepperoncini, capers, and sweet banana peppers, just to name a few. The company has been in business for over than 100 years, so they clearly know what they are doing.

For more than 100 years, Bell-Carter has been bringing fun and

Today I would like to introduce you to Lindsay Olives. As the name implies, they sell olives. But that's not all: they also have a variety of roasted peppers, pepperoncini, capers, and sweet banana peppers, just to name a few. The company has been in business for over than 100 years, so they clearly know what they are doing.

For more than 100 years, Bell-Carter has been bringing fun and

Accidental Snack: Crispy Chickpeas & Pepitas with Za'atar

This Crispy Chickpeas & Pepitas with Za'atar idea came accidentally. I was making a butternut squash soup and wanted something crunchy to add to the otherwise smooth recipe. Don't worry, I'll share the recipe next week. I happened to have a container of home cooked chickpeas in my refrigerator and another container of pepitas left over from the Sweet Potatoes with Black Beans, Avocado & Feta I

This Crispy Chickpeas & Pepitas with Za'atar idea came accidentally. I was making a butternut squash soup and wanted something crunchy to add to the otherwise smooth recipe. Don't worry, I'll share the recipe next week. I happened to have a container of home cooked chickpeas in my refrigerator and another container of pepitas left over from the Sweet Potatoes with Black Beans, Avocado & Feta I

Warm Citrus-Scented Olives with Ricotta Salata: The Glorious Vegetables of Italy

I'm back from a magical vacation in Greece. I loved both the relaxing island of Kea and the bustling Athens. The food was great, the people were welcoming and lovely, and it was a great first time traveling together with my friend Cecilia.

I should have stayed longer since I came back to the government shutdown. Sure, it's great to have a day off to recover from the jet lag, edit a zillion

I'm back from a magical vacation in Greece. I loved both the relaxing island of Kea and the bustling Athens. The food was great, the people were welcoming and lovely, and it was a great first time traveling together with my friend Cecilia.

I should have stayed longer since I came back to the government shutdown. Sure, it's great to have a day off to recover from the jet lag, edit a zillion

Sriracha Edamame Appetizer: Your Lips Will Be on Fire!

Get ready to spice up your life, or at least bring some heat to your lips, with this Sriracha Edamame Appetizer. This recipe is inspired by my twin Anna's creation. When I was visiting my family in Seattle in June, Anna had a get together with her friends to watch The Bachelorette and made a fun appetizer of edamame cooked in a skillet with soy sauce, sriracha, and a few other things.

This is

Get ready to spice up your life, or at least bring some heat to your lips, with this Sriracha Edamame Appetizer. This recipe is inspired by my twin Anna's creation. When I was visiting my family in Seattle in June, Anna had a get together with her friends to watch The Bachelorette and made a fun appetizer of edamame cooked in a skillet with soy sauce, sriracha, and a few other things.

This is

Asian Grilled Eggplant with Black Bean Paste & Ginger

I ♥ eggplant. I use it to make dips, marinated salads, casseroles and even bahn mi sandwiches. A few weeks ago I had a random eggplant sitting in my refrigerator and a craving for something spicy, saucy and grilled. That's how I ended up creating Asian Grilled Eggplant with Black Bean Paste & Ginger recipe.

Asian Grilled Eggplant with Black Bean Paste & Ginger
Serves about 4

Ingredients

I ♥ eggplant. I use it to make dips, marinated salads, casseroles and even bahn mi sandwiches. A few weeks ago I had a random eggplant sitting in my refrigerator and a craving for something spicy, saucy and grilled. That's how I ended up creating Asian Grilled Eggplant with Black Bean Paste & Ginger recipe.

Asian Grilled Eggplant with Black Bean Paste & Ginger
Serves about 4

Ingredients

What to do with an Eggplant? Charred Eggplant Salad & Childhood Memories

The smell of charred eggplant makes me think of my grandparents. They would always cook a whole eggplant directly on the flame of the gas stove and then mix the flesh of the eggplant with marinated (at home!) tomatoes, chopped white onion and sunflower oil.

Sometime last week I did something similar with my own spin on it and decided to take a few photos not just with my phone, but also with

The smell of charred eggplant makes me think of my grandparents. They would always cook a whole eggplant directly on the flame of the gas stove and then mix the flesh of the eggplant with marinated (at home!) tomatoes, chopped white onion and sunflower oil.

Sometime last week I did something similar with my own spin on it and decided to take a few photos not just with my phone, but also with

Cooking From Jerusalem Cookbook: Pureed Beets with Yogurt & Za'atar

I made the Pureed Beets with Yogurt & Za'atar for the third Cookbook Dinner Club with my friends Cecilia and Julia. Our first cookbook dinner club was based on Yotam Ottolenghi's Plenty Cookbook. Our second cookbook dinner club was based on Barefoot Contessa's Foolproof.

For the third get together, we went back to Yotam Ottolenghi and cooked from Jerusalem.

I've been to Israel

I made the Pureed Beets with Yogurt & Za'atar for the third Cookbook Dinner Club with my friends Cecilia and Julia. Our first cookbook dinner club was based on Yotam Ottolenghi's Plenty Cookbook. Our second cookbook dinner club was based on Barefoot Contessa's Foolproof.

For the third get together, we went back to Yotam Ottolenghi and cooked from Jerusalem.

I've been to Israel

Love Chickpeas But Tired of Hummus? Ina Garten Can Help!

Let's play a little game of word association. If I say chickpeas, what's the first thing you think of? I bet a lot of you would say hummus. And yes, chickpeas are awesome for making hummus such as this Roasted Sweet Potato Hummus or this Zesty Spicy Hummus. But chickpeas are great in so many other dishes as well!

Think Roasted Tomatoes, Chickpeas & Feta Salad or Roasted Indian Chickpeas or

Let's play a little game of word association. If I say chickpeas, what's the first thing you think of? I bet a lot of you would say hummus. And yes, chickpeas are awesome for making hummus such as this Roasted Sweet Potato Hummus or this Zesty Spicy Hummus. But chickpeas are great in so many other dishes as well!

Think Roasted Tomatoes, Chickpeas & Feta Salad or Roasted Indian Chickpeas or

Eating Out with Instagram: Zengo, Pound & Dukem in Washington DC

It's almost the weekend! I'm looking forward to a fun cookbook dinner party with a few friends (we'll be cooking from Ina Garten's latest book), a visit to four of DC restaurants serving lamb, and some well needed nap time.

Before I wish you all a happy weekend, I thought I'd share three of the latest adventures in eating out I had: Zengo, Pound and Dukem.

Located in Gallery Place, Zengo

It's almost the weekend! I'm looking forward to a fun cookbook dinner party with a few friends (we'll be cooking from Ina Garten's latest book), a visit to four of DC restaurants serving lamb, and some well needed nap time.

Before I wish you all a happy weekend, I thought I'd share three of the latest adventures in eating out I had: Zengo, Pound and Dukem.

Located in Gallery Place, Zengo

Love Hummus? Then Make This Roasted Sweet Potato Hummus!

I ♥ hummus. It's great as a dip or a spread on a sandwich, or just eaten with a spoon. This weekend I had a friend over for some girl time (champagne drinking, nail painting, reality TV watching) and wanted to make a few snacks.

Instead of buying or making a plain hummus, I ended up using roasted sweet potatoes from a dinner I made earlier in the week. Originally I roasted sweet potatoes and

I ♥ hummus. It's great as a dip or a spread on a sandwich, or just eaten with a spoon. This weekend I had a friend over for some girl time (champagne drinking, nail painting, reality TV watching) and wanted to make a few snacks.

Instead of buying or making a plain hummus, I ended up using roasted sweet potatoes from a dinner I made earlier in the week. Originally I roasted sweet potatoes and

Russian Salted Cabbage with Carrots, Garlic & Apples: Russian Recipes Revisited

February is almost over, so it means it's time for another Russian Recipes Revisited post. This time I decided to copy my twin sister Anna and make Russian Salted Cabbage with Carrots, Garlic & Apples. My parents have been salting/pickling cabbage for as long as I remember, but this was the first time I gave this technique a try.

Russian Salted Cabbage with Carrots, Garlic & Apples
Adapted

February is almost over, so it means it's time for another Russian Recipes Revisited post. This time I decided to copy my twin sister Anna and make Russian Salted Cabbage with Carrots, Garlic & Apples. My parents have been salting/pickling cabbage for as long as I remember, but this was the first time I gave this technique a try.

Russian Salted Cabbage with Carrots, Garlic & Apples
Adapted

Burnt Eggplant with Tahini: Recipe from Plenty Cookbook

This Burnt Eggplant with Tahini is the second recipe I've made from Plenty Cookbook {the first one was Two-Potato Vindaloo}.

Growing up in Russia, I ate eggplant plenty {ha, ha, ha}. My parents and grandparents often made an eggplant dish in which eggplant was either burned directly on top of the gas stove or roasted in the oven and then finely chopped and mixed together with home made

This Burnt Eggplant with Tahini is the second recipe I've made from Plenty Cookbook {the first one was Two-Potato Vindaloo}.

Growing up in Russia, I ate eggplant plenty {ha, ha, ha}. My parents and grandparents often made an eggplant dish in which eggplant was either burned directly on top of the gas stove or roasted in the oven and then finely chopped and mixed together with home made

Eating out with Instagram: DGS Delicatessen, Birch & Barley, Pupatella and Zengo

I decided to start a new series of posts which I will call Eating out with Instagrams. It'll just be a collection of my instagram photos documenting my adventures in eating out.

This is the first such post!

Above is a photo I took at DGS Delicatessen: my friend Pankti and I had brunch there in the beginning of January. Although I thought lunch at DGS was good, but overpriced, I absolutely

I decided to start a new series of posts which I will call Eating out with Instagrams. It'll just be a collection of my instagram photos documenting my adventures in eating out.

This is the first such post!

Above is a photo I took at DGS Delicatessen: my friend Pankti and I had brunch there in the beginning of January. Although I thought lunch at DGS was good, but overpriced, I absolutely

Charleston Wine & Food Festival Recipe Contest: Lamb Tacos

It's time for round #3 of the recipe contest for the Charleston Wine & Food Festival. See my recipes for round 1 and 2 to catch up.

Guess what? I did not win either round, and I very highly doubt I'll win this round either, but I thank all of you for your support and votes. If that sounds a bit snarky, so be it. But you can still VOTE if you want ;)

I'm just going to make the food I want

It's time for round #3 of the recipe contest for the Charleston Wine & Food Festival. See my recipes for round 1 and 2 to catch up.

Guess what? I did not win either round, and I very highly doubt I'll win this round either, but I thank all of you for your support and votes. If that sounds a bit snarky, so be it. But you can still VOTE if you want ;)

I'm just going to make the food I want

Happy Hanukkah: Recipe for Tri-Colored Latkes with Horseradish Sour Cream

Happy Hanukkah!!! Go light a menorah ;)

One of the things I love most about Hanukkah, since my family doesn't really exchange presents, is the latkes!! I've made them over the years using regular potatoes and sweet potatoes (separately), but this year decided to do something slightly different!

Not only did I added shredded beets to my latkes, but I also spiced up the regular sour cream with

Happy Hanukkah!!! Go light a menorah ;)

One of the things I love most about Hanukkah, since my family doesn't really exchange presents, is the latkes!! I've made them over the years using regular potatoes and sweet potatoes (separately), but this year decided to do something slightly different!

Not only did I added shredded beets to my latkes, but I also spiced up the regular sour cream with

Greek Patty & Feta-Yogurt Sauce from The Meat Lover's Meatless Celebrations

Last month I received a preview copy of Kim O'Donnel's newest cookbook: The Meat Lover's Meatless Celebrations. I've known Kim for over ten years because I used to read her food chats on WA Post before she moved to Seattle. Although I'm far from being a vegetarian, I was excited to see what this book had to offer.

The cookbook is divided into seasons, and each season features recipes for

Last month I received a preview copy of Kim O'Donnel's newest cookbook: The Meat Lover's Meatless Celebrations. I've known Kim for over ten years because I used to read her food chats on WA Post before she moved to Seattle. Although I'm far from being a vegetarian, I was excited to see what this book had to offer.

The cookbook is divided into seasons, and each season features recipes for

Shuba Recipe: Russian Recipes Revisited (RRR)

It's time for another Russian Recipes Revisited post! Are you excited!? I hope you are, because this is a stellar recipe. Shuba in Russian means winter coat, usually made from fur. No, I'm not going to tell you how to make a winter coat...no worries.

Shuba is a traditional layered salad served usually for New Year celebration: it has layers of herring, potatoes, hardboiled eggs, beets and

It's time for another Russian Recipes Revisited post! Are you excited!? I hope you are, because this is a stellar recipe. Shuba in Russian means winter coat, usually made from fur. No, I'm not going to tell you how to make a winter coat...no worries.

Shuba is a traditional layered salad served usually for New Year celebration: it has layers of herring, potatoes, hardboiled eggs, beets and

How To Make Mayonnaise At Home: No Longer a Homemade Mayo Virgin

I LOVE mayonnaise. Love is a strong word and I have no qualms of using it for food. Yes, I love mayonnaise. I love it on sandwiches, in tuna or egg salads, in the Russian potato salad, mixed into borsch, and eaten with fries. I've loved mayonnaise ever since I was a little girl.

But until last week, I have never ever made mayonnaise on my own. Is that a horrible thing? Not really, but I

I LOVE mayonnaise. Love is a strong word and I have no qualms of using it for food. Yes, I love mayonnaise. I love it on sandwiches, in tuna or egg salads, in the Russian potato salad, mixed into borsch, and eaten with fries. I've loved mayonnaise ever since I was a little girl.

But until last week, I have never ever made mayonnaise on my own. Is that a horrible thing? Not really, but I

Enjoy Life More: Chunky Del Monte Tomato & Persimmon Salsa

Earlier this month, I was asked to participate in the "Enjoy Life More" campaign by Del Monte hosted by BlogHer. I would need to choose one of the Del Monte canned products and talk about how I Enjoy Life More everyday. Well, this wasn't a difficult task. Ever since I was a little girl, I actually really liked canned vegetables. Peas were my favorite. To this day, I love canned peas and corn and

Earlier this month, I was asked to participate in the "Enjoy Life More" campaign by Del Monte hosted by BlogHer. I would need to choose one of the Del Monte canned products and talk about how I Enjoy Life More everyday. Well, this wasn't a difficult task. Ever since I was a little girl, I actually really liked canned vegetables. Peas were my favorite. To this day, I love canned peas and corn and