French onion soup is a perfect dish for our damp and chilly Houston winters. It is not tough to prepare, but takes a little time to soften the onions to perfect consistency. more ›
Food: December 2009 Archives
It's "high party season" and dips and the like are big hits on holiday tables of nibbles and treats. You need one hand for a petite plate of snacks, which balances on the top of your cocktail glass, the other hand is "finger food fingers" hand and holds the plate for you while you sip your drank. We have seen "Cousin Eddie" in action. This is quick and delish and a wonderful change from the standard french onion, or even last years buffalo chicken (which we still just adore). This tastes like fried jalapeno poppers-ish and is at least not all fried and oily. You can lighten it up by using Neufchatel and low fat mayo, or just go all out and use the real deal, it's Christmas, for the love of Mike. Crudite is for reindeer! more ›
It's cold, it's December and the Christmas holidays are right around the corner (how it sneaks right up on us, every year, is just baffling). This year, things are kinda tight in the money department, so, rather than head to Neiman's (or the "it's alla dollah" store), we're planning to give homemade gifts and baked goods to friends and family. The warm, rich spices and gentle, unrefined sweetness of gingerbread is on our gift list. Here's our adaptation of a pretty damn good recipe we found (we just wanted more gingery, warmy spice than the original called for - it was too "meh" for us). more ›
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