Both my mother-in-law, Lorna Morgan, and my good friends Sue Hall and Audie Dunham are known to occasionally have popcorn and wine for dinner. After all, why not? Popcorn is healthy and full of fiber; wine is made from fruit, isn’t it? (Wink, wink.) There’s no reason we can’t swap in snacks or appetizers for meals once in a while, but if you’re really hesitant, I’ll write you a note. The last Friday Fish of the season, Cheesy Crab Spread, is one of those dishes typically served before a meal (and it is an easy starter), but that also totally works instead of a meal —particularly if you serve it with some raw veggies along with some whole grain chips or crackers. Great on a day when there’s no time to cook or on a hot day when even the stove refuses to work. It mostly whirrs together in the food processor in just a minute or two (use an electric mixer or a wooden spoon if you like) and before you’ve poured your wine, dinner is ready to go. It’s also perfect to take to an Easter potluck or the first picnic of the year because it’s made ahead and travels well. Is it just me or is it always hard to think of an appetizer? Keep this one in your back pocket and you’ll know just where to look when you need one.Continue reading
It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …
Looking for St. Patrick’s Day Ideas? Just plug “St. Patrick’s Day” into the search window and find my favorites including Irish Soda Bread with Potato Soup, Salmon on Colcannon, Colcannon Soup, Traditional Kerry Apple Cake, and more.
Chili has to be among the most favorite and iconic American meals. Yet when I check that out, I find regular old, B-flat chili — the kind many of our mothers made and we still make year-round — doesn’t come up on the list. Green chile is there and so are flat enchiladas and fajitas. But I truly don’t know anyone, from nearly non-cooks to chefs–who doesn’t have some sort of a pot of chili in their regular repertoire. There are simply now many, many sorts of chili because it soothes the soul and makes us feel rich, full, and as if there’s just plenty eat around here. A good way to feel.