Boring mid-week meals be gone! Welcome to this interactive DIY Mini Sandwich Bar extravaganza … click to see the full menu!
Technically speaking, fall began September 23, but if the weather’s still warm, don’t let summer’s end prevent you from firing up the grill!
Looking for a fun and healthy recipe that can be eaten couch-side, while enjoying the return of your favorite fall TV shows? Try this!
At your next picnic or potluck BBQ, mix it up with this take on classic potato salad that becomes more of a dip … a dip you say? Yes, a dip! Here’s how …
Two classic summertime desserts get a lighter makeover so you can have your cake and beach-ready body too!
I’m doing my very best to keep summer alive and well in the Food Flirt kitchen and this week I’ve made a recipe that’s so simple it qualifies for a midweek snack but is pretty enough to serve at a dinner party, which I’ll be doing this coming weekend.
This recipe uses 34° Toasted Onion Crisps and ground almonds to create a truly crunchy, craveable version of “fried” chicken, that’s actually baked and lovely eaten at room temperature, which makes it perfect for summer picnics!
This recipe pairs 34° Cracked Pepper Crisps with the rich, savory flavor of Italian sausage and a sweet and spicy peach, cilantro, cayenne compote.
With a gluten free fiance, I’m constantly trying to come up with new snacks and dinner party appetizer ideas that are … gluten free AND delicious enough to serve to all those lucky humans that are still gluten friendly!
“So, what’s for dessert when we get home?” Dessert! I’m SO freaking full … dessert-shmishmert. But he’s not relinquishing. His eyes are fixed on your full little face … asking, pleading for you to bake him something sweet.
When your fiance asks you to recreate one of his mom’s signature recipe … there’s always a certain level of um … panic!
Recently, on a snowing Sunday morning, my Shnoo asked me to do just that.