A wonderfully flavorful and fragrant vegetarian Indian dish, this Indian Broccoli and Paneer works perfectly as both a side dish or starter!Here's a delicious vegetarian Indian dish that your taste buds will love. It makes both a great side dish or starter and is … Continue reading →
Greek Einkorn (Wheat Berry) Salad
This Greek Einkorn Wheat Berry Salad is not only visually beautiful and nutritious, it's a total flavor explosion!I'm a big fan of grain salads. They're not only nutritious but I find they keep me satiated without having to consume large servings. And they're great … Continue reading →
Freezer Slaw
Cool, crisp, refreshing and flavorful, this make-ahead freezer slaw is sure to be a hit and is superbly convenient to have on hand!I'm not sure where or when freezer slaw originated, but the concept has been around for decades. This oldie but goodie comes by way of … Continue reading →
Italian Barley Salad
This colorful and flavorful Italian Barley Salad is a great make-ahead dish and is perfect for your next potluck, picnic, BBQ or any other occasion!I did something I never thought I'd do.I never, ever thought I'd replicate, or even want to replicate, airplane … Continue reading →
Thai Quinoa Salad
The flavors in this colorful salad are out of this world and it's bound to be a hit at your next gathering!Here is a delicious new salad you can try out at your next picnic, potluck, BBQ or family dinner. With its vibrant array of colors, textures and flavors, it's … Continue reading →
Perfect Creamy Coleslaw
This deliciously creamy coleslaw is the perfect side dish for your barbecue, picnic and summer potluck!It's hard to imagine a barbecue, picnic or summer potluck without coleslaw!The name coleslaw arose from the Dutch word koolsla which means "cabbage salad." … Continue reading →
Misir Wat (Ethiopian Spiced Red Lentils)
I've partnered with my favorite broth brand Aneto to bring you this recipe.One of Ethiopia's most popular vegetarian dishes, Misir Wat showcases lentils in a way that's unlike any you've had before. The flavor is simply out of this world! Vegetarian-friendly and so … Continue reading →
Chilled Asparagus with Lemon-Dijon Vinaigrette
Cool and crisp asparagus spears and tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!We planted asparagus in our garden 2 years ago. It's going to be at least another year before we can reap our first harvest and let … Continue reading →
BEST Colcannon
Traditional Irish Colcannon...bumped up several flavor notches!Ah, potatoes. What would life be without them? Yet for the longest time everyone in the world did just that - lived without them. All except the residents of southern Peru, that is, where the potato … Continue reading →
French Pork Rillettes (Rillettes de Porc)
I'm always amused by dishes now considered gourmet and upscale that were in years past ridiculed as peasant food. Foods like lobster, oysters, foie gras, and famous dishes like coq au vin and boeuf bourgignon used to be the food of the poor - now they're only served in the … Continue reading →
Homemade Elderberry Syrup (for colds, coughs and flu)
The elder tree (sambucus nigra) has been prized as a "medicine chest" for centuries because of its versatile applications. Black elderberries (sambuci fructus), the fruit of the elder tree, have been used both to prevent and treat the flu, common colds, coughs, sinus pain, … Continue reading →
Traditional Homemade English Crumpets
When I moved to England where I lived for 7 years, there were a number of quintessential British dishes I was eager to try. Crumpets was one of them. We had no sooner settled into our hotel room than we went grocery shopping at the local Tesco and I picked up a package of … Continue reading →
How To Make a Cheese Soufflé
The soufflé has been around for 300 years, originating in France in the early 1700's. The word soufflé is the past participle of the verb souffler which means "to breathe" or "to puff." It was first developed by French master chef Vincent La Chapelle who was the personal … Continue reading →
Traditional Kartoffelpuffer (German Potato Pancakes)
A quintessential German treat beloved across every region of Germany, Kartoffelpuffer are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets.In particular … Continue reading →
Southern Sorghum & Black-Eyed Pea Salad
Sorghum is an interesting grain with a rich heritage and unique flavor. Plus it's something of a superhero crop because it's one of the most efficient crops in conversion of solar energy, is environmentally friendly, requires less water than other grain crops and is … Continue reading →
Best Homemade Giardiniera (Hot or Mild)
Giardiniera, pronounced "jar-din-air-ah", is one condiment you don't want to be without. And once you've tried it you'll understand why.Originating in Italy, these pickled vegetables were introduced to Chicago in the late 19th century by Italian immigrants and took … Continue reading →
Dill Pickled Green Beans (Dilly Beans)
If you've never tried Dilly Beans you don't know what you've been missing! These have been a beloved classic for generations.They're perfect for snacking and the delightfully crunchy texture of dill pickled green beans also provides the perfect contrast and pairing for … Continue reading →
German Cucumber Salad (Gurkensalat)
Eating this cool and crunchy cucumber salad always reminds me of Germany. It's commonly included as part of any Salatteller (salad plate) in German restaurants. A Salatteller will often feature a serving of carrot salad, radish salad, lettuce greens, potato salad and this … Continue reading →
Pepperoni Pizza Pasta Salad
You just can't have too many pasta salad recipes. They're the perfect accompaniment to any BBQ, picnic or potluck so it's always nice to have a variety to choose from. I had a chunk of mozzarella and some pepperoni left over from a pizza I made the other day and needed a … Continue reading →
Pickled Asparagus
Asparagus is something I look forward to every year. Steamed and served with a Hollandaise sauce, sauteed with butter, added to stir-fries, made into a creamy soup, roasted or grilled and added to a Mediterranean salad...I love asparagus every which way. And that includes … Continue reading →
Watermelon Salad with Mint and Feta
Watermelon was my favorite fruit as a child and continues to be something I also look forward to come summer. While mediocre watermelons are pretty "meh," a really good watermelon is pure heaven.And you know what? I just learned something about watermelons that I never … Continue reading →
Sweet Pea Risotto with Basil & Pancetta
I've partnered with Aneto to bring you this post! In celebration of Spring, I want to introduce you to a risotto featuring one of early Spring's finest bounties: The garden-fresh sweet pea. Aren't they simply irresistible? We had a really nice harvest of sweet peas last … Continue reading →
Authentic Injera (Ethiopian Flatbread)
If you've ever been to an Ethiopian restaurant - certainly if you've ever set foot in Ethiopia - you will have heard of injera. It's a sourdough flatbread unlike any other sourdough. It starts out looking like a crepe but then develops a unique porous and slightly spongy … Continue reading →
Slow Cooker Chinese Fried Rice
Chinese fried rice has always been a favorite of mine, but it's a long process to get it right, to make it the way it's served in restaurants. And during the week I like to keep meals as quick and simple as possible. You too?And so I figured, why not? Practically … Continue reading →
How To Create a Cheese & Charcuterie Board
Thank you to New Seasons Market for sponsoring this post!I can't think of anything classier than a cheese & charcuterie board for entertaining or to enjoy for a couple's night in. Todd and I have a tradition where a few evenings a month, after the kids are in bed … Continue reading →
Spanish Deviled Eggs
Thank you to Lindsay® for sponsoring this post!Spaniards are masters of appetizers, which they call “tapas.” For them it's an art form and every restaurant and bar features its own carefully crafted selection of tapas. In Spain when you go out for dinner it's … Continue reading →
Roasted Brussels Sprouts with Cranberries, Bacon & Balsamic Reduction
Few dishes spark more intense feelings at the Thanksgiving and Christmas table than Brussels sprouts. A close runner up is probably sweet potato casserole - you know, the stuff with the brown sugar and marshmallows on top? I've always hated that stuff. But my parents and … Continue reading →
Black Olive & Fig Tapenade with Roquefort
A special thank you to Lindsay® for sponsoring this post. Today's dish features one of the most influential foods in the world's history - olives - and takes us to the Provence region of southern France. Olives were first introduced to Marseilles by the Phoenicians 2500 … Continue reading →
Olive Rosemary Focaccia (How To Make Authentic Focaccia)
A special thank you to Lindsay for sponsoring this post! Few things smell better than the sweet aroma of yeast bread baking in the oven. Add to that the fragrance of rosemary and it's pretty much the closest thing to heaven. Focaccia. Rustic and romantic, this prized … Continue reading →
Pistachio Lemon Cheese Balls with Basil & Olives
Thank you to Lindsay for sponsoring this post and to my readers for supporting the brands that help make The Daring Gourmet possible!Have you been to California? Where did you go and what were your favorite attractions?We've been several times, covering most … Continue reading →
BEST Macaroni Salad
Thank you to Lindsay for sponsoring this post.I know I don't have to tell you this one simple truth, that not all macaroni salads are created equal. Just go to any potluck and sample a dozen different macaroni salads, each a "secret family recipe passed down from … Continue reading →
Pickled Turnips
Pickling is a method of preservation that dates back to Neolithic times around 7000 BC. During this anaerobic fermentation process strange and wonderful things happen that transform the original product into something quite different. And very healthy with all those … Continue reading →
Burmese Yellow Split Pea Fritters (Baya Kyaw)
If yellow split peas aren't something you use very often, get ready for a fabulous way to put them to use!Crispy, spicy and flavorful, these Burmese yellow split pea fritters can be served as appetizers or the main course with your favorite dipping sauce. They can also … Continue reading →
Lemon Quinoa & Bean Salad
Quinoa is a fascinating food and it has long been lauded for its unique nutritional benefits. For example, you may have heard that it's a complete protein. What that means is that it contains all 9 essential amino acids that your body can't produce on its own but has to … Continue reading →
Southern Black-eyed Pea Salad (or Salsa)
The South has a tradition that goes back to the Civil War and says black-eyed peas bring good luck. Specifically, they bring good luck if they're eaten on New Year's Day. Now I realize I'm a few months late in the good luck game, but if the luck-bringing powers of the … Continue reading →
Ultimate Skillet Corn Pudding
Who doesn't enjoy a good corn pudding? As American as apple pie, corn pudding goes back many generations as classic down home comfort food.I'm a little picky when it comes to corn pudding, especially where texture is concerned. A good corn pudding needs to be moist but … Continue reading →
How To Make Homemade Canned Boston Baked Beans or Pork and Beans
Here's the thing, if I'm going to make the effort to can I like to make a huge batch to make my efforts worth it, because it doesn't take any longer to do so. But it does save me the time of making a second batch later. But, you need a really large stock pot.The best … Continue reading →
French Entertaining Part II: Nouvelle Cuisine (+ Alexian/Le Creuset Giveaway!)
I've teamed up with Alexian to bring you this post.Welcome back to Part II of French Entertaining!In our last post French guest cook Sandrine Vannson enlightened us on French entertaining "country style" with Duck Rillette and Pheasant & Rosemary … Continue reading →
Salmon Risotto with Preserved Lemon
This dish is perfect for a family meal, a couple's night at home, or a dinner party.Risotto uses a special rice, most commonly arborio, and it cooks up into a deliciously creamy texture with the the perfect touch of chewiness. Risotto has a bit of an upscale image … Continue reading →
French Entertaining “Country Style” + Alexian/Le Creuset Giveaway!
I've teamed up with Alexian to bring you this delicious post!I recently had the opportunity to try some amazing products from ALEXIAN. Let me tell you a little about them. Alexian is America's premier producer of the finest pâtés and mousses all made with the … Continue reading →
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