Roasted Eggplant Dip

  I often hear people describe their feelings about eggplant using only the strongest of terms. In fact, it seems there’s not much middle ground when it comes to this controversial vegetable. Belonging to the nightshade family, the eggplant is often crushed beneath the shadow of its siblings, the tomato and potato. Unfortunately, the only exposure that most Americans get to eggplant…

mint tea

Mint Tea: The cure for what ails you

  I don’t know what’s been blooming around here recently, but my body does not like it. My head aches, my eyes and throat itch, and I have a general feeling of “blah.” To make things even worse, I’m one of those special people who tend to have an increased sensitivity to medication, so I try to avoid taking any…

Blue Cheese and Plum Savories

Never had savories before? You’ve been missing out. These are in my top ten favorite entertaining foods of all time. With just the right balance of salty and sweet, these tiny pastries are sure to impress the foodie and the pickiest toddler alike. I love to make these savories with an insanely good smoked blue cheese made at a nearby…

Beet-pickled Deviled Eggs

                          What is it about deviled eggs that makes them so addictive? Just the mention of deviled eggs makes me hungry (and I don’t even eat eggs!). I made this recipe for my 20s themed New Years/Birthday Party, and everyone really seemed to love them. The addition of…

redpepperjelly

Red Pepper Jelly

This red pepper jelly is a major crowd-pleaser, and it goes with absolutely everything — EVERYTHING! Ingredients 1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups) 2 tsp dried hot red-pepper flakes 1 packet unflavored gelatin 3 1/4 cups sugar 1 cup white-wine vinegar 1 Tbsp unsalted butter 1 tsp fresh thyme, chopped 1 small…