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By Sara Moulton The Associated Press

Bring stuffed mushrooms into the modern era (and to a party)

When I was a kid and my mom was throwing dinner parties, I noticed that one of her go-to appetizers was stuffed mushrooms. The fungi in the spotlight were plain old white cultivated mushrooms stuffed with a mixture of buttery chopped mushrooms stems, onions, breadcrumbs and a little dried thyme or cheese.

A cheesy, spicy cracker that’s good enough to give as gifts

When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers. I can’t remember the brand I think it was a British import but I do remember that my sister and brother and I would inhale them as soon the tin was opened. All these years later the flavour of those crackers, richly cheesy and spicy, remains burned into my memory.

A cheesy, spicy cracker that’s good enough to give as gifts

When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers. I can’t remember the brand I think it was a British import but I do remember that my sister and brother and I would inhale them as soon the tin was opened. All these years later the flavour of those crackers, richly cheesy and spicy, remains burned into my memory.

KitchenWise: Recipe for fried sweet cheese and almond dumplings

Many of the signature dishes of Hanukkah involve either cheese or frying in oil... Or both! Since I like to have it all, I created these fried sweet cheese and almond dumplings a luscious dessert — featuring both ingredients. Happily, they are easy to make, requiring no special equipment other than a deep fat thermometer.