snack
Grapefruit Rounds with Halloumi Cheese & Mint Dressing
Grapefruit and cheese might seem like an unlikely pairing but trust me, this combination is a taste bud sizzler! Halloumi is from the island of Cyprus and is a semi-hard, brined cheese made traditionally from sheep’s milk. It has a high melting point and is perfect for grilling or frying in a pan. We love…
Read MoreRoasted Tomato & Garlic Crostini with Truffle Sea Salt
If you’ve never had the pleasure of eating a truffle the next best thing, in my humble opinion, is truffle oil. That was until I sampled white truffle sea salt! John and I were food shopping and we never pass the cheese section of Whole Foods without buying…well almost never. We asked what was new…
Read MoreBacon Wrapped Jalapeños
Jalapeño how do I love thee? Well, let’s see…baked, grilled, roasted and stuffed! I’ve used them a soup, quesadillas, cheddar crackers, in a muddled drink and encrusted with polenta. Jalapeño (hah-lah-PEEN-yo) is part of the chili pepper family and is picked while still green although they can be picked when fully ripened when they have…
Read MoreMy Homemade Granola
Last Fall, With Love From Brooklyn, opened a new kiosk at Grand Central Terminal (in the Graybar Passage) offering a revolving roster of gift sets with products made locally in Brooklyn. From this kiosk I sampled Farmhand’s Choice granola from Early Bird Granola and another product – David’s Famous Pistachio Crack…soooo good! After buying…
Read MoreBaked Barbecue Onion Rings
Fried onion rings have been around since the early 1900’s and it was in 1933 that a Crisco ad appeared in the New York Times Magazine for deep fried onion rings. This recipe is kinder to the arteries, less fuss than deep fried, and has a crispy texture on the outside. A perfect snack for…
Read MorePortobello Mushroom Melts
Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir-fry dishes and sauces. Portobello’s are a grown up version of the crimini mushroom. Nutritionally, they are an excellent source of niacin (helps in the functioning of the digestive system, skin, and…
Read MoreFresh Mozzarella and Roasted Tomatoes
I finally got the chance to make my first batch of fresh mozzarella! Beecher’s in the Flatiron District sell kits from Urban Cheesecraft and it was in the summer that I picked one up but never got around to trying it until now. Their deluxe DIY Cheese Kit allows you to make mozzarella, chèvre, paneer,…
Read MoreFeta Salsa – A Super Easy Dip!
I love it when I am able to recreate a dish that I enjoyed elsewhere. One of the grocery stores I frequently shop is Whole Foods. I love this place and it serves as a food inspiration for me. They always have something new to sample and their dips of all descriptions are marketed via…
Read MoreChewy Oatmeal Cranberry Cookies
Oatmeal cookies have been around since 1896 (first published in the Boston Cooking School cookbook). The humble cookie has been around since the end of the 14th century where little filled wafers were sold on the streets of Paris. Renaissance cookbooks were rich in cookie recipes. Biscuits (aka cookie) became the ideal traveling food because…
Read MoreRoasted Brussels Sprouts
I never enjoyed Brussels sprouts when I was a kid but thankfully my taste buds grew up and became educated! Perhaps they were a bit too soft for my liking or maybe I just didn’t like the taste. After experimenting with different ways to enjoy this cruciferous veggie, Brussels sprouts are amazingly good for your…
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