A sparkling New Year calls for a new, absolute favorite salad dressing. I have mine and, once you've tasted it, I'm sure it will be yours too.
A favorite food blogger I followed first shared this recipe on her site and declared it her best loved, and most versatile dressing of all. Her enthusiasm surprised me as the ingredients sounded pretty standard but, after tasting it and tweaking it to my palate, I appreciated its huge serving potential.
You will too...see 'Cook's N
I have a culinarily-challenged friend who openly abhors the kitchen.
Obliged to occasionally reciprocate dinner invitations, the only dish she ever serves visiting guests is her Grandma Sadie's famous meatballs, and she has always refused to share this sacred, family recipe.
At a recent dinner, friends offered to take out the bulging garbage bin bag, which was stuffed to capacity and tore open as it was lifted.
A stack of IKEA Swedish Meatball packages slid across the k
The earliest written recipe for potato salad dates to the mid-19th century when German immigrants introduced a popular dish compromised of warm potatoes doused in a sweet, sour and spicy dressing made with vinegar, sugar and hot mustard. Unsurprisingly, this hot potato salad became known as 'German Potato Salad'.
Bottled, commercial mayonnaise was first spotted in the early 1900's, though it wasn't till the 1920's that iconic mayonnaise brands like Hellmans and
It's been a long road but, after many dalliances and flirtations along the way, I believe I've finally found 'The One'.
And it was right under my nose the whole time.
Preferring to usually take on more complex, culinary challenges, I've never paid much attention to whipped chocolate ganache recipes, as they sounded too simple to impress.
Who knew that the end result would be so complex in taste and, in particular, so silken in texture?
This utterly sublime Chocolate M
I bet I'm not the only one who regularly makes at least four, entirely different meals to keep everyone in the family happy.
One family member is a recently converted vegetarian and is adamant that nothing meaty can come within 30cm of her plate. Another will eat chicken only if it's in a curry. A third loves chicken but hates curry. And the fourth only ever eats spaghetti bolognese. Even at breakfast.
Fortunately, I've built up an arsenal of amazingly q
After 12 years of suffering through Israeli summers, I've come up with my own 'patent' to prevent hysteria setting in, and so far it seems to be working.
I never complain about the heat in July, as I know the worst is still to come in August, and I never complain about the heat in September, as I know the end is in sight.
Throughout August, however, I allow myself an 'unlimited moaning license' and I make use of this at every opportunity.
My August angst extends to the