This is one of my favorite potluck dishes. It can be made ahead of time, and it?s always a party pleaser. If I?m hosting a luncheon, I make chicken salad on homemade croissants, but for potlucks, I like to go … Continue reading »
Latest Food Blogs from Zestuous
An exquisite, moist, very flavorful tri-tip roast can be prepared in under an hour following this easy recipe. Your family or guests will be wowed with the seared, seasoned rind and juicy, meaty center, but what will really have them talking is the Bourbon Glaze. The bourbon is not the star, but it accentuates the … Continue reading »The post Roasted Beef Tri-Tip with Bourbon Glaze appeared first on Zestuous.
Before I roll into Christmas recipes, I have to share something bizarre about my Thanksgiving. I?m overly sentimental about holidays and a total girl of tradition, but this year, I jumped way outside the box. In addition to cooking a turkey, I cleaned and prepared fresh squid. Squid for Turkey Day? Yep. I hosted a … Continue reading »The post Cleaning Squid for Thanksgiving appeared first on Zestuous.
I love making simple syrups to complement holidays. It?s an easy, entertaining way to add excitement to the bar. This Thanksgiving, I prepared an apple ginger simple syrup by steeping green apples and ginger in water and sugar. Shake a little of this syrup with some vodka, and you have a dangerously tasty holiday cocktail. … Continue reading »The post Apple Ginger Martini appeared first on Zestuous.
Don?t let the idea of homemade yeast rolls intimidate you. I finally developed a recipe that turns out perfect every time and it?s ready in 3 hours. I have spent years trying to find the perfect yeast roll recipe. While my favorite recipe tastes fantastic, the dough has to ferment overnight, and I never remember … Continue reading »The post Soft, Easy Yeast Rolls appeared first on Zestuous.
I love chess bars. I was introduced to them when I lived in Mississippi. Lately, I?ve been adding the sweet, gooey chess bar topping to lots of different desserts. It?s kind of like adding ketchup to French fries or gravy to mashed potatoes. It?s that extra little touch that makes desserts that much more special. … Continue reading »The post Pumpkin Chess Pie appeared first on Zestuous.
Kick-up your cranberry sauce with some pepper jelly. I?ve been making the same cranberry sauce recipe for years. I do not like the canned, jellied sauce, so I boil down fresh berries with sugar, add a couple of Cuties oranges and ½ cup of jelly. I?ve always added apricot and pineapple jelly, but the other … Continue reading »The post Cranberry Pepper Jelly Sauce appeared first on Zestuous.
Face it. Thanksgiving is a brown and white starchy holiday. The table is full of bread, mashed potatoes, sweet potatoes, stuffing, macaroni and cheese? It?s always hard to find room for something green. Sure you can make one more side dish, but it?s not that easy. Everyone wants their traditional favorites, so one more dish … Continue reading »The post Pancetta Kale Stuffing appeared first on Zestuous.
Here?s another Thanksgiving recipe that reduces oven and stovetop time, so you have more room to cook all the other Turkey Day sides. I like to grill my turkey because it cooks faster and comes out with moist meat and crispy skin. While I?ve got the grill going, it?s super easy to add a row … Continue reading »The post Grilled Mashed Potatoes appeared first on Zestuous.
This is a time-saving, oven-saving way to make a Thanksgiving turkey. I?ve been brining my turkey for years. I usually boil a pot of water and dissolve some salt, sugar and herbs in the pot; wait for it to cool and then pour it over Tom the turkey and let it bathe for 24 hours. … Continue reading »The post Brined and Grilled Turkey appeared first on Zestuous.
I had an amazing opportunity today to join Chefs Eric Ripert and Michael White in a Google+ Hangout as part of Tasting Table?s Table for Two. Five foodies were invited to ?hangout? and ask the chefs questions as they discussed … Continue reading »