Roundup of 20 easy and elegant appetizers for your New Year’s Eve celebration.
I saw calamari at the grocery store and suddenly needed to have fried calamari without delay(!) … of the gluten-free variety, of course. I soaked a pound of thawed calamari in milk (enough to cover it) – plus the juice of 1/2 lemon – to tenderise the rings. Then I made a simplified marinara sauce by puréeing a cup of my… Read More
This 5-layer bean dip is not French by a long shot, and is therefore not a recipe I thought to share with you. Also, I thought everyone knew how to make it so what’s the point of doing the recipe? Except that I found that – not only does everyone not know how to make it, but some people don’t even know… Read More
This is a very quick shrimp and scallop recipe that uses reduced wine, butter, parmesan and sour cream. It makes your house smell like a five-star restaurant and it’s such a cinch to make. I have been meaning to share this recipe with you for a long time because it’s a favourite in our household. I know it’s not often… Read More
I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available. So I still make them for when we have house church because I can’t eat… Read More
In French it’s called “coeur d’artichaut” (cur dahr-tee-show) and it sounds much better than artichoke heart, doesn’t it? Better than “Arty choking someone’s heart?” This recipe, which I got from the Madame Le Figaro cookbook, is pretty, elegant, easy to make, and tasty. You need artichoke hearts. The recipe says to cook 4 artichokes and remove all the leaves, but… Read More