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http://meatandpotatoesfoodie.blogspot.com/
Recipes that fall somewhere between basic and fancy from a Texpat living in New York.
Do you ever find that when you're making party food, you end up with 99% bready snacks? Crostini, chips and dip, little pizzettes, cheese straws, etc? Not that I have a problem with carbs (clearly) but I don't like filling my guests up with loads of (read full article)
I think of this as a Greek version of pico de gallo. Every bite is a trip to a Mediterranean summer. You can make this lots of different ways. Just like pico or any other deconstructed dip, the measurements are to taste. You can add more cheese or om (read full article)
This is my Texas twist on a Lidia Bastianich recipe. Yet I know there's nothing I can write to make it sound sexy. All I can tell you is, I don't even like celery and this is my absolute favorite thing to eat on my rooftop over plain old cream cheese (read full article)
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