This Is How You Make Brussels Sprouts Irresistibly Good — Delicious Links

(Image credit: Kirbie Cravings)

If you're not sold on Brussels sprouts, it's probably because you haven't had them prepared the right way. These crispy panko-coated sprouts are far from the mushy, bland ones you used to push around on your dinner plate while your mom watched from across the table. These Brussels sprouts are so crunchy and flavorful I guarantee you won't be able to stop eating them once you start.


Festive Appetizers for Ringing in the Jewish New Year — Recipes from The Kitchn

Rosh Hashanah is often called the Jewish New Year. While it isn't technically the first day of the Hebrew calendar, the holiday marks the spiritual head of the year — a contemplative time when people take stock and reflect on their lives and wish one another sweet times ahead. Unlike New Year's Eve, Rosh Hashanah, which falls in the autumn (this year on September 20), is less focused on countdowns and party hats, and more on all things sacred and familial. But there is still plenty of room for celebration — particularly when it comes to food.


Recipe: Cowboy Caviar — Recipes from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

Cowboy caviar is seriously perfect potluck party food — especially in the South, where tailgating season begins before the air turns crisp. Where once tailgating literally meant lowering the tailgate of a friend's truck, opening a bag of chips and a can of beer, we now have tents, tables, and decor. Needless to say, the snacks have improved as well. Cowboy caviar is best made ahead; it's filling but not heavy, and can be served at room temperature without any sign of congealed cheese or questionably warm mayo.


Recipe: Vegetarian Chopped Liver with Shallots — Quick and Easy Appetizers

(Image credit: Colin Clark)

Chopped chicken liver (gehakte leber in Yiddish) was so iconic and central to the Eastern European Jewish diet that American Jews crafted a way to eat it with dairy as well as meat meals. The meatless version, known as either vegetarian chopped liver or mock chopped liver, rose to prominence in the scores of dairy restaurants that once slung blintzes, cheesecake, and borscht with sour cream on New York City's Lower East Side.


Recipe: Borscht Crostini — Quick and Easy Appetizers

(Image credit: Colin Clark)

Whether served hot or cold, brimming with meat or completely vegetarian, the beet soup known as borscht has become a staple of the Ashkenazi Jewish repertoire. Perhaps that is because, amidst a sea of brown, heavy dishes — potato kugel, challah, cholent, latkes, and so on — borscht's ruby color and tangy-sweet flavor offers a bright counterpoint.


How To Cook Juicy, Cajun Shrimp from Frozen — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Discovering that I could cook shrimp straight from the freezer has to be one of the happiest accidents to come out of my kitchen this summer. You see, the resulting shrimp are so juicy and flavorful that I can hardly believe I've ever taken the time to thaw shrimp, however easy and short the thawing may be. Straight from the freezer to the sheet pan, these shrimp are coated with Cajun seasoning for a spicy, savory take on broiled shrimp.


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