Appetizing Lifestyle

Food-Related stories, interviews and random thoughts.

Wine and Food: NY Autumn Apple Prosciutto Pizza and Riesling

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Goat Cheese, Apple and Proscuitto Pizza
By Janelle Carter of CorkChronicles.com and Sanura Weathers of MyLifeRunsOnFood.com

On one of the last days of Summer, I met Janelle of the CorkChronicles.com at Chelsea’s Market with a pizza box. She met me with bottles of wine in hand. We set off towards the High Line park, learned about the anti-alcohol laws in New York City’s parks with a firm verbal warning, and returned to Chelsea’s Market to eat our coveted fine meal with wine secretly hidden in a brown paper bag. After comparing which wine paired best with the pizza, we parted ways. She left for Washington D.C. and me for Brooklyn. Next month, we’ll meet again for the second installment of our monthly collaboration of pairing wine with food.  Read more →

FrugivoreMag.com: Baked Eggs in Enchilada Sauce

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Baked Eggs in Enchilada Sauce

Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic Italian-inspired sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor. Read more →

Mediterranean-Inspired Open-Faced Sandwiches

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Mediterranean-Inspired Open-Faced Sandwiches
At this time of year, the energy switches from laid-back, long days of summer into tightly packed schedules for the fall. For the kids (and adults), it’s back to school time. Maybe, it’s back to work after returning from a relaxing vacation. It’s about organizing and preparing for the future, including packing healthy lunches. Read more →

Heart this Cantaloupe Aqua Fresca with Green Tea

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Cantaloupe Aqua Fresca with Green Tea

My sister and I watched Dad turn and fertilize the soil of his garden. Plant seedling plants for the tomatoes, string beans, black-eyed peas, squash, zucchini, and cantaloupe. We mostly watched the cantaloupe grow into long vines. Among the leaves, small buds gradually grew to burst into yellow blossoms. Then the beginning of the cantaloupe would appear. When it was at full size, my sister and I started a non-verbal game of who can get to the melon first. Picking a melon too early resulted in a bland taste, but if it stayed too long on the vine, it would rot on the ground. A melon is ready when the bottom has an overripe, sweet smell. My sister had the advantage of watching the melons, because her bedroom window over looked the garden. Often, I would come home to find her finishing a whole melon. When I found a just ripe melon, I would eat it in less than 20 minutes. One year, Dad complained he never ate a melon from the garden, because my sister and I found them first.

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White Chocolate Peanut Butter Yogurt Ice Cream

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White Chocolate Peanut Butter and Yogurt Ice Cream with Crunchy Blueberry Topping

True peanut butter aficionados love this chill dessert. Thick Greek yogurt mixed with the Peanut Butter & Co.’s White Chocolate Wonderful creates a tangy and sweet ice cream. Top a few scoops with a crunchy mix of blueberries, toasted coconut flakes, and peanuts for more texture and flavor. Want more chocolate? Try this ice cream with bittersweet chocolate chips. Whether this ice cream has a topping or not, every spoonful is similar to eating a cold candy bar. Read more →