Appetizers, Dips, & Snacks

Who doesn’t love a good snack?? I’ve got some of the best appetizers, dips, & snack recipes to get any party started, or just make Sunday afternoon awesome.

Maybe you’re looking for something fancy to serve before dinner or an indulgent snack. Maybe you believe guacamole is a meal in and of itself (no judgment here). Regardless, I’ve got you covered.

Here are a few of my faves to get you started:

You can see the full recipe index here or a more visual index here, or you can browse the archives below. One note, I haven’t included soups and salads here, but you can find them in the Side Dishes & Veggies section.

Savory Parmesan Rosemary Shortbread (Unleavened)

April 6, 2023

I’ve been on a mission to find my favorite traditional shortbread recipe, and it’s taken a bit longer than I’d planned but I have cracked it, and will share it ASAP. But we’re taking a quick detour today for a sister recipe—a delicious SAVORY shortbread!

Disclaimer: I keep the Days of Unleavened Bread (the week following Passover) as laid out in the bible, so I avoid leavening (sometimes called a rising agent). This can be things like yeast, baking powder, etc. (definition here). My understanding is that some Jewish people may keep these days differently and also avoid flour and certain grains. I can’t speak to that in any way, and only YOU know how you keep the Days of Unleavened Bread. So please don’t send me angry comments, you have been warned 🙂

Every year for the Passover and Days of Unleavened Bread I like to try at least one new unleavened bread recipe, and this year I couldn’t resist this parmesan rosemary shortbread.

These are great because you can make them fresh, or you can make them ahead of time and freeze them. I’ve tested out both freezing them as cut-out dough or already baked, and both work great when put in the oven at 350 F.

Personally I prefer to freeze them as little dough rounds, and then you just add a minute or two more of baking time…and VOILA fresh unleavened bread!. I always recommend double ziploc bagging to prevent freezer burn.

One of the things that initially caught my eye on this recipe was those laminated herbs on top of the cookies. They’re so pretty!

But here’s the thing…it LOOKS awesome, but is a bit fiddly/inefficient, and also doesn’t add anything to the eating experience. I did a few, so they’d photograph nicely, but it’s definitely not a must-have on this recipe. If you’re freezing them, I’m not sure it’s worth it.

But if you’re looking for something that looks jazzy, with minimal extra work, this is a great option.

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10-Minute Super Easy Lime Curd

April 1, 2023

In what has become an annual tradition, I’m launching into spring with a new delightfully-tart citrus curd…this time deciding to take lime curd for a spin!

As with my other citrus versions, this recipe is SO easy. Most people hear “curd” and think that it’s complicated and time-consuming. But this easy lime curd comes together in just a few minutes, with no special techniques or equipment.

Similar to my lemon curd, the flavor is quite sharp and it definitely needs a little bit more sugar than a “gentler” citrus like blood orange, pink grapefruit, or orange (which are a little more sweet and floral).

This lime curd is absolutely perfect on top of a (sweet, marshmallowy) pavlova, with fruit and whipped cream inside of crepes, or maybe slathered between cake layers.

There are a few tips for making sure you get the best end result. First, make sure you avoid an aluminum saucepan, as it can react with the citrus juice. I use stainless steel instead.

Also, don’t add the lime juice to the egg and sugar mixture until you’re ready to start heating it and whisking…if the citrus juice sits with the egg, it can “cook” it and cause little bits of white cooked egg that need sieved out. If it happens, it’s not a big deal, just sieve it out.

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The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

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Super Easy Onion Pakoras (Without a Deep Fryer)…with Tamarind Chutney

January 12, 2023

Veggie or onion pakoras are SERIOUS comfort food for me. As I mentioned with my deep kheer recipe explorations, I’m not really sure when or how this came to be since I didn’t grow up with Indian food, but now they’re one of my go-to’s when I want to indulge.

Are onion pakoras and pakodas the same thing?

Yes, pakora and pakoda are different names for the same thing (you might also see pakodi or even just “fritters”. Regardless of what they’re called, I LOVE them.

I think there are a few main differences between this onion pakora recipe and restaurant ones. 1) I refuse to use a deep fryer, and so I can’t make more of the ball-like doughy ones, 2) I’m not using a mixed veg, and 3) I’m not using fresh curry leaves because finding them in southern Indiana is…not a thing.

But from a flavor and overall experience standpoint relative to effort, these tick my boxes. And I can whip them up when a craving strikes in like 10 minutes, which is a major win for me.

I have made these at least a dozen times at this point, trying to get them perfect, and here are a few hacks I read about and tried.

Add a little oil to the batter to help make it crispier, so it won’t absorb as much oil while frying
Add a pinch of baking soda to the batter for extra fluffiness

I tried both of those at times, but didn’t see a meaningful difference so don’t know if it’s worth it, but mentioning in case those work well for you.

One of the main things you need to know is that, because we’re shallow pan-frying (vs. deep-frying), you want to keep them fairly small and flat rather than balls, to get them to cook through and not be raw inside. Think latke rather than hush puppy.

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Jam & Goat Cheese Phyllo Cups (Easy, Fancy Appetizer)

April 23, 2022

CHEESE AND JAM! Y’all who have been around here long enough know that this is a marriage made in heaven for me. And add crispy phyllo cups?? Yep, I’m on board. What’s even better is that these jam and goat cheese phyllo cups are super fast and literally dummy-proof.

(I’m not calling you a dummy. You’re great. Just sayin’ that even dummies can do this)

I was looking for something to bring to our Night to Be Much Observed dinner that would nicely complement what others were making. I’d settled on some fancy phyllo cup appetizers, but it wasn’t until I found this goat cheese and jam version that I was totally on board.

I’d initially bought phyllo dough…then realized that phyllo cups were an actual thing and that made much more sense. Literally zero effort.

And while I was completely sold on the goat cheese and fig jam flavor combo, I couldn’t find the right kind of fig jam (Trader Joe’s is too dark and grainy). So I pivoted to a chunky papaya lime jam that I bought in Jamaica last year. Gives off a similar flavor profile (weirdly), and was perfect.

It took me maybe 5 minutes to assemble these goat cheese phyllo cups and pop them in the oven…and that was with running upstairs in the middle to help my sister figure out what to wear.

Once they’re out of the oven 10 minutes later, just dollop your jam on them and put them on a pretty plate! VOILA!!!

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Super Easy 10-Minute Stovetop Orange Curd

April 15, 2022

It now seems tradition to start the spring season with a sweet and tart citrus curd (see last year’s grapefruit delight). So when I got the hankerin’ for something bright, tart, and sweet, I decided to whip up some crazy easy orange curd.

And when I say “whip up”, I really mean that…sometimes people are intimidated by curds, but this stovetop curd recipe that I’ve been adapting to different citrus fruits is seriously the easiest thing ever! Once you have your citrus juiced and zested, it only takes 5 minutes to cook.

Rather like with my grapefruit and blood orange versions, this orange curd is a little less thick and a tad sweeter than the original lemon version (or my lime one), since the fruit itself is a bit more sweet and floral, less tart.

The recipe below backs off the sugar a bit to account for that, and you could even sub in a couple tablespoons of lemon juice to up the acidity a bit.

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Spicy Unleavened Cheese Straws

April 1, 2022

So I don’t totally know what to call these, so have landed on unleavened cheese straws. But as you can see, they’re not straws exactly. Cheese…fingers doesn’t exactly sound as delicious. And they ARE delicious!

Every year I like to try out at least one new unleavened bread recipe for the Passover season, and I’m pretty excited about this one.

My usual disclaimer: I keep the Days of Unleavened Bread (the week following Passover) as laid out in the bible, so I avoid leavening (sometimes called a rising agent). This can be things like yeast, baking powder, etc. (definition here). My understanding is that some Jewish people (particularly Orthodox Jews) may keep these days differently and also avoid flour and certain grains. I can’t speak to that in any way, and only you know how you keep the Days of Unleavened Bread. So please don’t send me angry comments, you have been warned 🙂

Okay, back to our cheesy biscuits. Now, the “spicy” part is up to you…the first time I had these, they really had a kick! It had a bit more cayenne than my taste buds prefer, so when I make them I back off of that.

I’ve also added some smoked paprika for depth and a bit of heat. I feel like you could experiment with different spices or herbs in these cheese straws depending on your mood.

You might also like: The Kitchen Tools I Swear By

These do take a pretty crazy amount of cheese, and you want to go with a nice sharp cheddar for lots of flavor (and less moisture). And here’s the key—if at all possible, grate it yourself rather than buying grated cheese at the store (which has stabilizers that mess with the texture).

If I were doing this on a box grater this would be so annoying (I’m WAY too lazy), but I used my cheese mill/grater, which has a turn handle and is so much easier.

Speaking of easy, you can freeze these cheese straws, either before baking or after…this is handy since it makes a ton. To do it before, go ahead and cut the dough into pieces, lay on a baking tray (with parchment) and freeze for an hour or so, then you can transfer to a ziploc. Bake for a few minutes longer from frozen.

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Peanut Butter Balsamic Caramel Sauce

March 20, 2022

This is the caramel for people who hate caramel. *raises hand*

I’m not remotely joking…when I first stuck my finger in this peanut butter balsamic caramel and tasted it, I said out loud (to myself, and the cats) WHOAAA.

For me, caramel is usually way too sickly sweet. But the addition of the peanut butter and balsamic vinegar bring a salty umami or savory-ness plus a brightness and acidity that completely elevate this. And I am on board!!

GOOD balsamic vinegar is key here, because you want something that is really bringing flavor to the party. I used this Brightland balsamic from California that’s double fermented with zinfandel grapes and ripe Triple Crown blackberries. It is SO GOOD!!! I love their products and highly recommend!

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How To Make Caramelized White Chocolate (“Blonde Chocolate”)

October 17, 2021

I hate white chocolate. HATE. It sits on a throne of lies because it is not even chocolate. I feel like that’s a confession I have to make at the outset of this journey together, because when I heard about this whole caramelized white chocolate trend (also known as “blonde chocolate”), I’ll admit I was intrigued.

(side note, apparently I’m incorrect on it not being chocolate but I stand by my hatred)

As the white chocolate slowly caramelizes, it loses some of its sickly sweet flavor (blech) and begins to give off some much more complex notes of toffee, butterscotch, and caramel…there’s a bit more acidity or bitterness that offsets the cloying nature of white chocolate.

Some people describe the tastes and smells as also having nutty notes (like toasted nuts) or almost shortbread-like scents, and I can definitely see how you get both of those as well.

And it’s SO easy! Plus, the overall process of the color changing and deepening is super pretty and kind of mesmerizing.

The colors in my photos below are all over the place due to lighting, but it shifts from the original cream to such a gorgeous butterscotch-like color. DREAMY.

The most important thing to know is that you MUST use high-quality eating (not baking) white chocolate. I used Valrhona 35% white chocolate (Valrhona actually invented this technique) and it was perfection. Some other good brands are Green & Black’s, Lindt, Cacao Barry, Fruition, and Guittard. Do not use white chocolate chips or baking white chocolate.

Yes, the Valrhona is a little pricey (though I bought 2 pounds and didn’t use nearly that much for my blonde chocolate adventures so have a ton left), but it’s worth it.

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Grilled Sourdough Bread with Whipped Ricotta & Toppings

September 29, 2021

That picture might be true perfection. Golden grilled sourdough bread, creamy whipped ricotta, tart berries, and a drizzle of honey?? Sign me up!

Given that I’ve been almost entirely avoiding bread for the better part of nine months for some health reasons (issues with processing carbs) and the fact that I’m not really a bread person to begin with, I’m honestly not sure why this idea took hold in my brain so much.

But I started seeing different versions of ricotta toast, avocado toast, crostini, and more all over food blogs I follow and I was just like…YESSSSS. So my sister snagged me a loaf of quite good, thinly-sliced sourdough bread from the store and I played around with it.

So what I’m bringing you here today is less true recipe and more technique + toppings. It’s so versatile, and can be customized to your whims…what’s in season, sweet or savory, what happens to be in your fridge at this very moment…you get the picture.

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The Best, Simple Burrata Caprese Salad (…& How You’ve Been Doing Caprese Wrong)

June 15, 2021

It’s caprese season!!! One of my quintessential summer food pleasures is a really good caprese salad, particularly when the tomatoes and basil are at their peak. But once you’ve have a burrata caprese salad, you realize you’ve been doing it all wrong with boring mozzarella!

What is burrata?? For the uninitiated, burrata is a soft cow’s milk cheese and from the outside it looks kind of like buffalo mozzarella. It’s made of mozzarella and cream, and has a smooth outer skin but then a creamy, slightly tangy middle. It is REVELATORY.

That tight ball of bland mozzarella will be gone forever once you’ve had burrata. It pairs wonderfully with things like tomatoes, peaches, and melon, and many people also put prosciutto crudo with it.

It’s bomb on a good Italian-style pizza or stirred into a pasta dish. You can learn more about it here.

One thing that’s critical—the simplicity of this dish means that you need to use the highest-quality ingredients you can find to make it amazing. In particular, using really good olive oil, flavorful tomatoes, and a good sea salt will make this great.

I’m obsessed with Brightland’s olive oils, and have used the Alive, Awake, and Arise (basil-infused) on this caprese salad…I highly recommend them!READ THE POST

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Subtle & Delicious Salted Honey Custard

November 15, 2020

Y’all, I feel so fancy. After a billion hours of watching Great British Bake-Off, I actually undertook the omnipresent pastry cream or “creme patissiere” myself with this absolutely delish salted honey custard.

And here’s the thing—IT’S SHOCKINGLY EASY. (Side note, why don’t American desserts have more pastry cream?? Missed opportunities…)

Now granted, this recipe uses cornstarch (or “corn flour”, as the Brits call it), which Mary Berry seems to consider a cheat for the skill levels of GBBO contestants.

But it’s normal in most pastry cream recipes, and is definitely our friend here in achieving a thick, pipe-able pastry cream that is great for filling cakes, cream puffs, and more (you can see it trying to spill out of the cream puffs below).

And let’s talk about this flavor, which is so DREAMMMMMY. It’s sweet enough, but the salt balances it out nicely. Quite subtle. I’m not a caramel person and so have never really understood the appeal of salted caramel. Now I know that *this* is my own personal salted caramel.

I discovered this salted honey custard as a component in the cake I initially made for my birthday…”salted honey orange cake” sounded right up my alley. But I ended up finding that neither the cake nor the frosting really did anything for me.

This custard on the other hand was my everything, and so I did a birthday cake re-do recently—“Elvis” peanut butter, banana, & honey cream puffs with this as the filling.

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Easy, Awesome Homemade Caramel Popcorn

November 10, 2020

It’s weird because I don’t really like caramel, and I’m not super into popcorn…but I’m ALL IN on this homemade caramel popcorn.

My mom’s been making it since I was a kid, and it’s a must-have on Thanksgiving for my family. It’s just SO GOOD! She makes a massive tub and we munch on it all afternoon while playing cards and watching .

It’s also so easy…caramel can feel quite daunting. I’ve watched approximately 1,250 hours of Great British Bake-Off and caramel is always tripping up the bakers.

But the caramel we’re making today is the opposite of fiddly. And the actual hands-on portion of this recipe is quite minimal.

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10-Minute Stovetop Blood Orange Curd

October 31, 2020

It’s like I’m sandwiching the seasons with curd, somehow. I talked about falling in love with my easy pink grapefruit curd as the cool, sunny spring days gave way to summer. And now I’m clinging onto that feeling with this unique blood orange curd, as I cling to denial in a chilly, rainy fall taking a nosedive into true winter.

This recipe is similar to my pink grapefruit curd, in that I use a little less butter and go scant on sugar so as to not overpower the more delicate citrus flavor of the blood orange. While a lemon or lime can really punch through, I find that orange, grapefruit, and blood orange are a little more subtle and need a lighter hand.

I ended up using 2 blood oranges…just the zest of one but most of the juice of both (about 1/3 cup total). A little bit of extra lemon juice can help brighten just a bit, and a tiny pinch of salt just brings everything into balance.

The natural color of this curd will be a duller dark pink, possibly closer to a light brown. You can add a tiny bit of pink or red gel coloring if you want it to be a brighter pink, red, or orange…I didn’t here, but it would be super easy.

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Simple No-Cook Tomato Sauce For Traditional Margherita Pizza

July 26, 2020

Everyone should have a simple pizza sauce in their repertoire, something they can throw together in just a couple minutes from ingredients in their pantry. And for me, there is nothing more perfect in its simplicity than the traditional tomato sauce for margherita pizza.

I’ve been on a grilled pizza kick, both because it’s amazingly delicious, and also because I’ve been trying out all sorts of grilling different techniques to determine once and for all what the best is.

And in the process I’ve eaten a loooooott of margherita pizza. So much. But so yumz.

Check out my deep post on how to grill pizza, & the best easy dough recipe!

There are just a handful of ingredients in this super simple pizza sauce recipe, so quality really matters. And all it takes is a quick whiz in the blender, so no heat, no mess, and literally 5 seconds. Then you can make this easy, delicious traditional margherita pizza! READ THE POST

10-Minute Stovetop Pink Grapefruit Curd

June 4, 2020

Anyone who knows me well will tell you that I am a lover of all things grapefruit. Citrus things in general are up my alley, but there’s something special about a ruby red or pink grapefruit flavor. So after I first tried my hand at a lemon curd and was blown away by its ease and flavor, I knew that a pink grapefruit curd was in my future.

The bright, sweet, soft flavors of this curd are inextricably associated with early spring for me.

As I fiddled with getting this recipe just right, we got a stretch of cool but sunny days, pink flowers popping out on the trees, and the neighborhood lawns turning a rich green. It’s a happy flavor tied to a happy time.

This pink grapefruit curd is a super simple adaptation of this simple lemon curd recipe. The technique is exactly the same, but I had to tweak the ingredient amounts slightly for both this and my blood orange and regular orange versions.

Because the grapefruit and the blood orange are softer, sweeter citrus flavors vs. the intensity and tartness of lemon or lime, you need to back off slightly on both the sugar and butter in order for the real flavor of the fruit to shine through. It pairs really well with strawberries, raspberries, and the like.

Naturally this curd will be yellow, because the pink juice can’t win out against the egg’s yolk. If you want it to be pink, just add a TINY drop of food coloring (I prefer this gel coloring set and use it all the time). READ THE POST

10-Minute Stovetop Lemon Curd

April 15, 2020

The real question for this week is, why have I not made lemon curd before?!

I feel like you all are terrible friends for not making me try this earlier. Because, GUYS, this lemon curd is so easy and so delicious, and takes less than 10 minutes. You can do it while you’re waiting for your coffee to brew, or…other things that take around 10 minutes? I don’t know at this point. Regardless, it’s fast.

This lemon curd is quite sharp, but light and creamy. It’s perfect as a filling in simple crepes, topping a pavlova, or swirled through yogurt. Go nuts…layer it between cakes, spread it on toast, top coconut milk ice cream with it.

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In doing some research, I picked up a couple tips that were helpful (and mentioned in the recipe card below). First, don’t use aluminum cookware because it reacts with the lemon juice. I used a small stainless steel saucepan, which works perfectly. It’s important not to use too much heat…a good medium flame should work.

And then I recommend stirring together the sugar with the egg, and then add the juice right as you’re putting on the heat. If you add the juice to eggs without the sugar, the acid in the juice will “cook” the eggs and you’ll get those little white bits.

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A Fall Classic: The Best Homemade Apple Butter Ever

January 12, 2020

The very first time I made this recipe was many years ago, when the leaves were turning all shades of fiery red and orange, signaling a gorgeous Georgia fall. There was a chill in the air, co-workers arguing over SEC football, and comfort food cravings were haunting me.

You know what else says “fall”? Apple butter. Well, technically anything apple + cinnamon, but apple butter is definitely high up on the list. My mom had shared a homemade apple butter recipes from our family friend, Louise, and I decided to give it a try…and it’s become one of my favorite recipes of all time.

Since that time many years ago, making this apple butter has been a rite of fall. I’ve made it, without fail, every single year for going on a decade. I share jars with friends, co-workers, family…this stuff is legendary. And all the better because it’s so easy.

One of the best parts?? No peeling necessary–you keep the peels on your apples, because the pectin in the peels helps it thicken up. The combination of spices and brown sugar makes for a complex and warm flavor, completely adaptable to your own preferences. This is one of those great things that bubbles away on the stove, but takes very little hands-on time and effort.

I’ve posted the original homemade apple butter recipe as I was given it below, but when I make this I make one major tweak—the amount of sugar it called for seemed extreme, so I decrease it significantly. It lets the natural sweetness of the apples as well as the spices shine through, and makes it healthier overall.READ THE POST

Absolutely Addictive Marinated Feta Cheese

October 4, 2018

Marinated feta where have you been all my life?!

That was basically what my brain was yelling the first time I made this. It was meant to be just an ingredient in garlicky farfalle with marinated feta and arugula (now a fave of mine), but I pinched a little bite while I was cooking the pasta, and my mind was blown.

Easy, Amazing Marinated Feta Cheese | finding time for cooking blog

Since then I’ve made it on its own, either for tossing in a salad, for eating on crackers, or for just obsessively snacking on by itself. The key to making it especially amazing is to use a really good block feta (not the pre-crumbled stuff). Any block will do—and don’t go fat-free, bring on that fat—but I recently fell in love with the Pastures of Eden feta at Trader Joe’s (and wherever else you can find it). Amazeballs.

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Super Easy Fresh Homemade Salsa

June 8, 2013

My family LOVES salsa. Well…I should say that my dad and sisters LOVE salsa. My mom and I? Meh. Largely because we’re babies and find it too spicy. And my mom isn’t into tomatoes. But I digress…

The thing is, I really WANT to love salsa. It looks so good! It has tomatoes! You eat it with chips! All of these things indicate I should love it, but somehow I dip the corner of my chip in it, shake it off, and call it good. However, the crowds go wild for this homemade salsa.

Seriously, it’s crazy. I was back in Kansas visiting my family last month for various graduations, and my mom made a big batch to take to my cousin Janelle’s party.

We got there, set it out on the counter next to another big Tupperware container of salsa, started going through the line. And in LITERALLY FIVE MINUTES it had been totally devoured. I’ve never seen anything like it. So if you’re looking for a foolproof fresh salsa recipe I’ve got you covered.

The best recipes are handwritten…

So rest assured, this is not just me saying it’s the best salsa, it’s a whole bunch of salsa-crazed outsiders.

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Homemade Raspberry Vinaigrette Salad Dressing

January 10, 2013

I have a confession. I’m not a salad person. I just can’t get excited about them. Because of that, I never make them. Seriously, I’ve made a big salad once or twice in my entire life.

So when my friend was making me dinner, I asked what I could bring and he said a salad. And he made fun of me later because he noticed my almost-imperceptible hesitation before I said ‘yes’. Because I don’t really know how to make a nice salad. And since I can’t do things halfway, I decided I needed to make it special somehow, which is how I came to try making a nice homemade salad dressing.

I did some Pinterest searching and found a few options to give me an idea on proportions, ingredients, flavors, etc. But then I just played around and figured out the exact recipe on my own. So the recipe below is more of a general guideline, and you can increase or decrease based on what your tastes prefer. I also remembered that I had some raspberry extract, so I added some of that to make my own version of a raspberry vinaigrette.

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Rosemary Cranberry Cream Cheese Dip

December 12, 2012

Our family’s Thanksgiving traditions are long-standing—tons of great food for lunch, followed by football (playing and watching), cards, then we kind of just snack and eat leftovers for dinner. There’s a veggie platter, plenty of desserts, crackers, chips, and there’s always a cheeseball. The kind my family makes is generally savory, with pimentos and covered in nuts. But this recipe I found on Pinterest intrigued me with its combination of sweet and savory, so I decided to whip it up for Thanksgiving.

Funny enough, we were all so full that we didn’t even get it out on Thanksgiving, but we devoured it a couple days later and it got rave reviews from my family.

Even better, the cranberries were a great Thanksgiving tie-in!READ THE POST

Summer Staple: Corn & Black Bean Salsa

June 30, 2012

I originally got this corn & black bean salsa “recipe” (in quotes because the word implies consistency) from my awesome friend Casey, who brought it to a Mexican-themed summer get-together we had with friends. I was immediately smitten because it didn’t include 1) green bell pepper, 2) hot peppers, or 3) cilantro. I’m just not that fond of those ingredients, and finding a salsa without them is quite difficult.

However, that’s not to say this salsa CAN’T include them—its beauty is in its versatility. I’m pretty sure I’ve never made it the same way twice (let’s face it, mostly because I can never remember how).

So I’m just going to give you the guidelines and some other thoughts on how to adapt. You’ll have to play around with it to figure out how you like it best. People seriously scarf this, and rave about it every time I bring it somewhere.

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Farmer’s Market Paradise: Cherry Tomato, Spring Onion, & Goat Cheese Tart

June 10, 2012

As I may have mentioned (a hundred times), I went to the Farmer’s Market last Friday after work. I was dumb and forgot my reusable grocery bag, so I just loaded myself up with as much as my little arms could carry. Not a bad haul, for my first try—spring onion, scallions, the best cherry tomatoes I’ve ever eaten, locally-made chevre cheese, and a chocolate croissant. Which I ate for breakfast the next day.

So when I started thinking about what lovely delicacies I could make with my new veggies and tasty Georgia cheese, I of course turned to Pinterest, which directed me to this awesome tart.

And if there’s one thing you should know about me, it’s that I’m in love with anything involving pie crust (or resembling something with pie crust). Seriously, that was my biggest criteria for what I ate in Ireland last summer (steak & Guinness pie, chicken & mushroom pie…you get the picture).

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Aunt Tina’s Chicken Salad (The Best In The World)

June 6, 2012

I’m pretty sure I didn’t even know chicken salad existed when I was growing up (now, TUNA salad I was familiar with…).

But when I moved to Atlanta and began having catered rep lunches, I fell in love with it. The best part is how many variations there are. There’s regular, Southern-style, with mustard, with curry, Waldorf, just about anything really.

We were in Texas visiting family four or five years ago, and my Aunt Tina (who has other amazing talents, like cake baking/decorating) made this chicken salad. It’s in the ~~(Blair)~~ Waldorf family, and is the best chicken salad I have EVER had in my life. The combination of cider vinegar, honey, and white pepper in the dressing is the secret, I think.

It’s like crack. Sweet, tangy, mayo-covered crack.

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Brie & Jam Pastry Appetizers

May 12, 2012

A friend of mine posted this recipe on Pinterest a while back, and I was immediately taken. Brie + jam + pastry?? Sign me up!

Problem was, I didn’t have a really good reason to make something like this, and if I just made them for myself I would eat them ALL, which is a bad idea.

So when I was in Dallas last weekend my friend Kristine and I decided to prepare a big Sabbath dinner for us, her boyfriend and her roommate. I suggested these little pastry brie & jam bites as an appetizer, and she immediately agreed.

[Editor’s note: photos updated in July 2021]

Even in her tiny apartment kitchen with limited cooking supplies, we were pretty impressed with our output. They were easy, affordable, and–best of all–delicious!

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Appetizers, Dips, & Snacks

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10-Minute Super Easy Lime Curd

The Best, Creamiest Homemade Hummus (+ A Secret Hack)

Super Easy Onion Pakoras (Without a Deep Fryer)…with Tamarind Chutney

Are onion pakoras and pakodas the same thing?

Jam & Goat Cheese Phyllo Cups (Easy, Fancy Appetizer)

Super Easy 10-Minute Stovetop Orange Curd

Spicy Unleavened Cheese Straws

Peanut Butter Balsamic Caramel Sauce

How To Make Caramelized White Chocolate (“Blonde Chocolate”)

Grilled Sourdough Bread with Whipped Ricotta & Toppings

The Best, Simple Burrata Caprese Salad (…& How You’ve Been Doing Caprese Wrong)

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

What is socca?

Subtle & Delicious Salted Honey Custard

Easy, Awesome Homemade Caramel Popcorn

10-Minute Stovetop Blood Orange Curd

Simple No-Cook Tomato Sauce For Traditional Margherita Pizza

10-Minute Stovetop Pink Grapefruit Curd

10-Minute Stovetop Lemon Curd

A Fall Classic: The Best Homemade Apple Butter Ever

Absolutely Addictive Marinated Feta Cheese

Super Easy Fresh Homemade Salsa

Homemade Raspberry Vinaigrette Salad Dressing

Rosemary Cranberry Cream Cheese Dip

Summer Staple: Corn & Black Bean Salsa

Farmer’s Market Paradise: Cherry Tomato, Spring Onion, & Goat Cheese Tart

Aunt Tina’s Chicken Salad (The Best In The World)

Brie & Jam Pastry Appetizers

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