There is nothing I don’t love about dunking “good” for you ingredients into cheese laden with wine or in this case, sparkling wine. Dump extra hard, this is not your parent’s fondue recipe.
Update your crudité platter with a little bubbly. Use leftover Champagne to create vinaigrette that triple threats as a dressing, dip, and marinade.
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Radishes and butter are sisters in French cooking. They’re also cheap and plentiful during the spring at the market. My restaurant self gets the best of me when I say that I use every single piece of these babies. Wash the tops a few times in cold water and then toss in off the heat to create a salad/warm side dish to any meal.
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Cauliflower was the “it” vegetable a few seasons back… so I was sick of it. But now, I can embrace an old favorite again… I’ve never been a joiner. That and an avocado dressing that easily substitutes as a dip – BAM! – sign me up.
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A whole new take on nachos with these potatoes. Simple to throw together and extra delicious, spicy and (somewhat) healthy. It’s like putting a salad on cheese fries – BAM!
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In the past we've been gifted with Indian Summers and tomatoes and eggplants through October.
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For the Wake Forest Magazine Fall 2014 issue I stand among other food alumni to share my favorite tailgating recipes. We're not the best at football but being in the South you know you're eating and drinking well.
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