oday on Food with Friends, I invited one of my oldest friends over to show me her skills! Hibah and I have known each other for years, but her prowess in the kitchen may or may not match her skills on the tennis court. Tune in to our video where we make the ultimate stovetop mac and cheese together!
The recipe begins the exact same way as French onion soup does, with a big pile of onions that reduces down into golden, caramelized goodness. Cooking the onions the right way takes time but it’s worth the wait! After that, you make a pretty standard mac and cheese sauce, or mornay, using provolone and gruyere, and then I add Dijon mustard and fresh thyme.
Today we take on—nachos! My literary agent and friend, Sabrina, shows me how to make her best nachos. Then we turn the tables and I make her my Jackfruit Nachos with Charred Poblano Queso.
Step aside, boring old mashed potatoes, because colcannon is here to steal your spotlight! Colcannon…
I never thought I’d say this, but I am now and forever a Brussels Sprouts…
The ginger adds pungent sweetness and a hint of spice, while the grapefruit is juicy and a little bitter, almost like the citrus cousin to a cranberry. This sauce is delicious alongside every item on my menu; trust me, I’ve sampled them all!
Nothing is more mouthwatering on your Thanksgiving table than a giant scoop of mashed potatoes so packed with cheese that they stretch and pull like a pot of cheese fondue!
I know this recipe title is making a pretty serious Thanksgiving claim, but so far,…
If you don’t like Brussels sprouts, I challenge you to make this dish!
This recipe will hold me over until I can get back to Spain again, and if you’ve never been, or are missing this dish like I am, I know this recipe will hit the spot for you, too!