This smoked trout dip is such a versatile appetizer. It can be served in the cucumber cups, as shown, or in celery sticks, belgium endive, crackers, crostini, and honey-wheat pita chips. You can also served plated as an entree salad!!
You may shell your summer peas on the porch with a bowl in your lap, or buy them cleaned from a tailgate market. No matter how you procure these little green beauties, Hendersonville Chef Laurie Bakke, author of Laurie Bakke’s Cookbook, has a fresh pea dip recipe worthy of their […]
I took a week off and traveled to Charleston, SC and Tybee Island in Georgia, just outside of Savannah. The first part of the trip to Charleston began with my sister, Janet Jacobson. We were looking for relaxation, good food, art galleries and time to read our books. We took […]
Valentine’s Day is upon us, and I’ve been thinking very hard about what to write about it. I could have posted many of the more common recipes, including, sweets, confections, ice creams and more. Instead, I started in a very different direction and, with some research, I came up with […]
Fondue is an ideal opener for parties, get-togethers and family dinners. Delicious, fun to make and simple to prepare, it is no wonder that fondue is back in style. It is not necessary to serve fondue in a fondue pot; a warmed ceramic bowl could work nicely. However, I do […]