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Thumbnail image for Brie and Mushroom Phyllo Puffs

Brie and Mushroom Phyllo Puffs

by Jillian Bedell October 23, 2012

I love having party food for dinner. On an autumn weeknight, in yoga pants, watching The Walking Dead, under a blanket and drinking wine on the couch with candles burning in the windows and pumpkins and gourds on the mantle. Served with a green salad, it’s a perfect easy supper. As much as I would [...]

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Thumbnail image for Classics: Maine Lobster Dip

Classics: Maine Lobster Dip

by Malcolm Bedell February 21, 2012

There’s something about this dish that has a delightfully 1950s vibe to it; something that makes me want to put on a ruffled apron with a pair of high heels, pop a benzedrine, and wait patiently for my husband to get home to discipline the children. What is that something? It’s cream cheese. Specifically, cream [...]

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Thumbnail image for Superbowl XLVI Snack Roundup

Superbowl XLVI Snack Roundup

by Malcolm Bedell February 3, 2012

This weekend, let’s honor Sunday for what many of us know it really is: A day to wear sheepskin slippers all day, to drink beer out of a plastic helmet beginning at 10 A.M., to place inappropriately large wagers on the always hotly-contested outcome of Puppy Bowl VIII, to watch just a token amount of [...]

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Thumbnail image for Chinese New Year: Fried Wontons

Chinese New Year: Fried Wontons

by Malcolm Bedell January 4, 2012

Chinese takeout-style fried wontons are perhaps one of the most perfect examples of a bastardized Cantonese classic, served by the foil bagful at two in the morning to college students for whom spending $3 on a late night snack is a rare luxury. A type of soup dumpling, served not in a broth, but instead [...]

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Welsh Rarebit Bites

by Malcolm Bedell June 16, 2011

No one is 100% sure where the term for “Welsh Rarebit,” a dish consisting of toast covered in cheese sauce, quite came from. One thing’s for certain, though: The Welsh were probably being made fun of. The phrase originally used in the 18th century was “Welsh Rabbit,” and the consensus seems to be that there [...]

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