FOOD FUN: Combine Two Popular Dips, Hummus & Tzatziki

Hummiki: a blend of hummus and tzatziki (photo © Hannah Kaminsky | Bittersweet Blog). [2] We regularly mix other ingredients into hummus (here, butternut squash. So why not tzatziki (photo Good Eggs)? [3] Tzatziki: yogurt, chopped cucumbers and seasonings (photo courtesy Cava Grill). [4] One of our favorite starters: a mezze plate (photo courtesy Good…
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TIP OF THE DAY: Aïoli, The Original, The Modern & A Party

[1] As a sauce or dip with boiled potatoes (photo courtesy Quinciple). [2] Tarragon aïoli as a dip with shrimp (here’s the recipe from Real Simple). [3] Le Grand Aioli: make a platter for your next gathering (here’s a story from Edible Seattle). [4] Just open the jar and use these flavorful aïoli from Delicious…
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VALENTINE RECIPE: Cherry Nut Dip Or Spread For Crackers Or Veggies

Last year our suggestion of foods for a Valentine’s Day “pink party” was very well received. So we’ll build on that list of pink foods with another recipe this year. Here’s a dip from the Cherry Marketing Institute, made pink with cherry juice or the stronger cherry juice concentrate. You can also use this cherry…
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TIP OF THE DAY: Stone Crab

Our friends at the Grand Central Oyster Bar in New York City remind us that stone crab is now in season. Florida stone crabs are legal for harvest from October 15th through May 15th. Frozen stone crab is available year-round, but the true palate pleaser is the fresh crab. The stone crab (Menippe mercenaria), also…
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TIP OF THE DAY: 50+ Ways To Eat Pierogi

October 8th is National Pierogi Day. Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions. Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with…
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