4.51 / 5 Stars | 83 Reviews
by LOUISGUCCI
“This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.”
Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable. We’re talking about whole heads of garlic roasted with olive oil until each individual clove is completely golden and butter-soft — perfect for spreading on a spare piece of baguette or mashing into a salad dressing. Perfect, really, for just about anything.
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Wine of the Week: Tiefenbrunner ‘Feldmarschall Von Fenner’ Müller Thurgau
Region & Country: Alto Adige at 3,300 Feet Terroir Trumps Variety
Price: $35 – $40
Continuing on from my post last week on the Alto Adige wine region Alto Adige, today I am focusing on one specific wine. It is the Tiefenbrunner ‘Feldmarschall’ Müller Thurgau. Made from grapes grown at 3,300 feet altitude, it is the epitome of an Alpine wine and a veritable expression of place.
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Q: How does one determine the nutritional information for a recipe made from scratch? Is it simply a matter of 1) taking the data from an ingredient’s label, 2) multiplying the quantity used in the recipe, 3) adding all these together to get the total, 4) determining the serving size and number of servings in the recipe and 5) dividing by number of servings?
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4.25 / 5 Stars | 9 Reviews
by Ammaliatrice
“Brown rice, collard greens, and green peas join other vegetables in this colorful salad.”
