When my daughters were little we lived for a time in a beautiful old building high on top of one of San Francisco's famous hills. My brother, my Aunt Cele and Uncle Warde, and my young family had apartments there. Often, we all ate together and since I was hungry to learn my way around the kitchen, I watched all my aunt’s moves — she was a wonderful, simple, and stylish cook. Cele marketed every day; I think she liked the social aspect of her errands. She would pull on her gloves, a smart coat, and with a quick wave to my uncle, off she’d skip down Washington Street’s steep hill to Polk Street to buy what she needed for dinner that evening. If we were lucky it would be petrale sole and bay shrimp — simple and stylish. Now I live on the East Coast so I cook grey sole and the smallest shrimp I can find to relive the flavor of those fun family meals.— CH
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Adapted from "Canal House Cooking Volume No. 5" by Melissa Hamilton and Christopher Hirsheimer.
With its whimsical presentation and addictive flavor, this is a dish that deserves a platter all unto itself. Smaller beehives can be made for individual servings using small bowls or ramekins and are a fun way to dress up cheese boards, but the drama of a large beehive can’t be beat.
This is an inspired creation of my mentor, Carlo Middione. His version calls for bûcheron chèvre, but I have found that the fresh goat cheeses from upstate New York or Napa Valley, Calif., serve well for this dish and are far less costly.
Bennington Potters in Vermont makes a batter bowl with a shape that’s perfect for creating a beehive appearance.
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A grilled cheese for that moment when you can't decide whether you want sweet or savory. Creamy, tangy chèvre with mild Cheddar play opposite sweet honey and fig preserves for an explosion of flavor that will make you forget about plain grilled cheese. There are no amounts listed because it's totally up to you, depending how sweet or cheesy you want it.
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An elegant variation of a classic cheeseburger, this burger from Better Homes and Gardens packs an extra punch of protein by topping theirs with a fried egg. The favorable combination of goat cheese and beets is included in this burger and makes it one that we’ll like trying every now and then when we’re looking to mix things up.
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Pine Feta stuffed Mini Sweet peppers is a sweet and salty appetizer which is beautiful and healthy. Pine nuts are seeds of pine trees and are crunchy, sweet and delicious. Pine nuts are a source of essential minerals, vitamins and mono-unsaturated fatty acids which helps in lowering the cholesterol levels. Feta is a brined curd white cheese and is made in Greece. It has a creamy texture. It tastes like tangy, slightly salty, mildly sour, and a hint of sweetness.
We may not want to turn the clock back entirely, but admit it, it would have been fun to go to a high school dance with all of the friends you have now. Plus, the ability to legally imbibe might have helped too. Host an adult backyard spring fling as a fresh way to celebrate the season. With papier mâché and punch bowls, your backyard will look like your high school gym in no time. Encourage friends to arrive in vintage cocktail/dance dresses for a few extra laughs. This delicious Spring Fling Cocktail is perfect for this party!
While we've already named off America's best milkshakes, there's one decidedly delicious category not to be forgotten: boozy milkshakes. We started with the mezcal, lime, and caramel milkshake from Seattle's Hot Cakes Molten Chocolate Cakery, and now we continue with more boozy deliciousness, this time from Austin's Péché. The absinthe bar doesn't just specialize in pre-Prohibition drinks, but also in boozy milkshakes. The namesame milkshake is one guaranteed to be a hit among friends (and to get you into a bit of trouble).
This dish is served at dim sum, a traditional way of eating that dates back to the Ch'in Dynasty with royal origins. At least, that's how one version of the story goes. Another, equally compelling tale revolves around the Silk Route; more than 1,000 years ago, roadside tea houses used to serve small plates of food with tea to weary travelers. Whichever tale you believe doesn't change the fact that this is a delicious snack to serve with tea.
This dish takes its inspiration from a popular Serbian street food. Cevapi (pronounced Ch-Ay-Vah-Pea) is a minced meat patty consisting of pork, beef, and lamb with diced onions, garlic, and paprika. In the Serbian capital of Belgrade, you’ll see countless vendors selling these in a variety of presentations. Here, I’ve updated the classic meatball slider we all know and love, and added a Balkan twist.