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November 22, 2013

Pumpkin Dip

Take a few ingredients and create wonderful holiday dip in 5 minutes that is tasty, healthy and versatile.

The dip could also serve as the custard for a pumpkin trifle!

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May 13, 2013

Pate Maison

The Pate was served as the first small plate at our wine club dinner.
Pamela provided the recipe.

This recipe makes enough for a large party. If there is any left over it freezes very well. Make a day in advance for best flavors.

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January 02, 2013

Artichoke Dip

The best articokes are stored in glass jars, packed in water. Rinse and drain them on a baker's cooling rack to remove the salt and water. Frozen articokes are also good. Just remember to adjust your salt if you use those packed in brine or marinade.

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June 12, 2012

Warm Cannellini Bean Bruschetta

Setting up a “bruschetta bar” and offering several toppings for your guests to choose from is a great party idea. This is one of several toppings that is always a hit. And it is so easy to make that you'll have time to enjoy the party.

For best results use Bush's Best Beans.

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February 06, 2012

Roasted Red Pepper Dip with Pomegranate Molasses

The brilliant, edible red seeds of the pomegranate fruit have a sweet tart flavor. Their juice is a favorite in martinis and easily made into a delicious syrup.

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April 29, 2010

Recipe: Chive (dill or Cilantro) Aioli

Aioli is a sauce that's usually made of garlic and Mayonnaise or olive oil. That can be a bit strong flavored. As an alternate, try my chive (dill or cilantro) aioli!

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