close

entertaining

ricotta cheese

Homemade Ricotta Cheese

Making homemade ricotta cheese is a rewarding and surprisingly easy endeavor. Cheese-making at home allows you to indulge in the pure pleasure of creating your own creamy, fresh cheese. And the best part, it’s ready in under an hour. Ricotta, which means “recooked” in Italian, is a soft and luscious cheese that has been enjoyed […]

sweet pea and ricotta crostini

Sweet Pea And Ricotta Crostini

When it comes to hosting summer gatherings, this sweet pea and ricotta crostini is a versatile and elegant choice. This delectable appetizer combines the rustic charm of crostini with the vibrant flavors of sweet peas and creamy ricotta cheese. Embrace the summer season and the abundance of healthful vegetables and fruits that come along with […]

truffled quail eggs

Truffled Quail Eggs

Truffled quail eggs have been a favorite of mine for many years. If you’ve been to a dinner party I’ve hosted, chances are you’ve had them. These flavorful, mini, deviled eggs, make phenomenal hors d’oeuvre at just about any gathering no matter what the occasion. What Are Quail Eggs? Quail eggs are, rather obviously, the […]

potato waffle

Savory Potato Waffles With Smoked Salmon

This is my latest and greatest obsession; savory shredded potato waffles topped with sour cream, smoked salmon, and scallions. As if breakfast could not get any better, or truthfully, more effortless. I’m talking, crispy, buttery potatoes, made in minutes in a standard waffle maker, garnished like a baked potato, with sour cream and green onion, […]

Blue Lagoon Cocktail

Blue Lagoon Cocktail

It’s believed that the Blue Lagoon cocktail was created by Andy MacElhone, the son of famed bartender Harry MacElhone, at Harry’s New York Bar in Paris in the 1960s or early 1970s. So, despite what most think, the drink predates the 1980 coming-of-age film, starring Brook Shields, of the same name. Retro cocktails, as they’re […]

baba ganoush

Baba Ganoush

Baba ganoush is a levantine dip of mashed broiled eggplants, blended with tahini, olive oil, and seasoning, and it’s a dip I love making in warmer months. There’s lots of speculation about the origin of baba ganoush, but this iconic dip (or a similar version of it) has likely been around, for over 1,000 years. […]

Saint Patrick's Day snack board

Saint Patrick’s Day Snack Board

Ms. Wood, that was the name of my boys’ first grade teacher. Ms. Wood was the quintessential elementary school teacher; kind, patient and incredibly warm. Ms. Wood was also fun. Looking back, I can tell you my first grade teacher was not nearly as wonderful as Ms. Wood, I think my boys truly lucked out. […]

Norwegian multi-seed crispy bread

Norwegian Multi-Seed Crispy Bread

There are several things that I loved about Denmark; the people, the casual lifestyle, the beautiful architecture and of course the food. Copenhagen itself was a city I had heard so much about and it undoubtedly did not disappoint. For one week, a couple years ago, my family and I immersed ourselves in all that […]

pomegranate-rum punch

Pomegranate-Rum Punch

This lovely cocktail is my pomegranate-rum punch and it may be just what you need to celebrate New Years in-style. Punch was actually invented as a beer alternative in the 17th century by men working the ships for the British East India Company. These men were serious drinkers, drinking as many as 10 pints of […]

marinated mozzarella

Marinated Mozzarella And Tomatoes

Mozzarella is an Italian curd cheese made from water buffalo milk, not to be confused with North American buffalo or bison. The Italian Mediterranean buffalo breed was believed to have been introduced to Italy during the Roman times. Because Italian water buffalo are herded in just a few countries (mainly Italy and Bulgaria), most mozzarella you eat […]

seared Halloumi

Seared Halloumi With Grains

Halloumi (or haloumi), is often associated with the Greek island of Cyprus, and is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk and sometimes cow’s milk. Halloumi cheese, is often referred to as a “grilling or frying cheese” due to its high melting point allowing it to be easily […]

ham and arugula quiche

Gruyere, Ham And Arugula Quiche

Although quiche is considered a classic French dish, it actually originated in Germany in the medieval kingdom of Lotharingia, which the French later renamed “Lorraine“. The word “quiche” itself comes from the German word “kuchen“, meaning “cake“. Quiche is a savory dish consisting of a pastry crust filled with a flan-like mixture of eggs, milk (or cream), cheese, meat, […]

guacamole

Guacamole

I am a huge fan of guacamole.  If you have been to my house, chances are, I’ve probably made you some. I make it often. Year-round in fact, not just on Cinco de Mayo. I will search high and low in winter months to find a delicious, perfectly ripe avocado. Thankfully, living in California, I […]

potato and cheddar perogies

Potato And Cheddar Perogies

Traditional Easter foods consist of baked meats (typically ham), various sweet breads, and chocolate of all varieties. This can likely be attributed to the Lenten season, the 40 days prior to Easter when observant Christians often try to avoid indulgences. But for many Eastern European countries, such as  Ukraine, a staple Easter food is perogies, also […]

salmon croquettes

Salmon Croquettes

No one can ever have too many salmon recipes so here’s another fantastic one. As far as croquettes themselves go, there are numerous versions out there, but I’m talking about the more classic French version, but with a modern twist and made with sockeye salmon and quinoa. The croquette itself is believed to have originated […]

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of simmerandsauce.com, contact me and I will remove that in question promptly.