Currently viewing the tag: "entertaining"
Having two recipes that transition un-seasoned, once-cooked polenta from savory to sweet can be a stroke of genius when you’re looking for quick and impressive dessert ideas. These recipes – Polenta Pudding Brulee and our Crispy Polenta Cinnamon-Sugar Cakes – both start with just 2 cups of cooked polenta. At first bite, Polenta Pudding Brulee might [...]
Ever make sangria for a crowd — and find yourself staring at three drained pitchers with marvelous wine-soaked limes, lemons, oranges, apples and raspberries sitting at the bottom? Recently this happened to me and the thought of feeding this colorful bonus to my garbage disposal so distressed me that I kicked into creative mode. What [...]
Summertime barbecues are always featuring plenty of taco chips and salsa to go around — and then some. The problem is all those broken taco and tortilla chips at the bottom of the serving bowl. Well, we have an idea of how you can make tasty good use of those ill-fated chips and the salsa. [...]
Trifles from under-ripe fruit and days old croissants, crisps from carrot peelings, a cheesecake resurrection and more from chef, writer and broadcaster, Richard Fox. Food Philosopher Nancy Gershman caught up with Chef Fox as he prepared to hit the road again, sharing tips on curbing food waste for the Love Food Hate Waste Roadshow. Chef [...]
![Bobbi Marstellar [Photo credit: Greg Lakota]](http://www.expendableedibles.com/blog/wp-content/uploads/2011/05/Bobbi-Marstellar_GregLakota-150x150.jpg "Bobbi Marstellar [Photo credit: Greg Lakota]")
A crust for savory cheesecake from tahini shortbread cookies and Ravioli Pie from stuck-together raviolis: these and other gourmet rescues from recipe developer Bobbi Marstellar of Chicago.
Ham Hash created from leftover Easter ham, diced vegetables and skin-on potatoes.
Shepherd’s pie created from leftover Easter lamb and mashed potatoes, and finished with a crust of French fried onions.
Gefilte fish, unlike charoset, is one of the few sentimental Pesach foods that you can also love because it’s nutritious and low fat. Although after a day or two of lovingly serving it with a schmeckel of horseradish and a sheet of matzo, it gets a bit “same old same old.” So it seemed fun this year [...]
“Four to six month ago we started making our own homemade breads. The flavors change continuously; we haven’t had a repeat yet. And we’ll get inspired by recipes or by remnants we have here.” Cheese and wine bread, crab n’ mashed potato coquettes, berry-brandy soaks and sheetcake scraps in trifles: hear Chef Janisse talk about these [...]
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