Category: Food

Oh My Guac, There’s Olive Oil In This

We’ve all got those few foods that we just don’t want to like. And occasionally, it seems worthwhile to re-try some of those foods. Others, never. My never food is olives. I refuse to even try olives. But guacamole and avocados are on my re-try list every so often. I haven’t bought into avocado toast yet, but recently in Mexico, I tried guacamole again on a whim. And it was SO GOOD. It could just be blamed on the fact that we were in Mexico and the avos probably came from a few miles away, but our lovely server...

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Sorghum Gingerbread People

Sorghum is making a comeback. And when ingredients are making a comeback, it’s important to invite them to the table, tell everyone about them, and get more people using them so there’s a demand and the farmer will grow more. It’s economics, but tastier. So I like to help facilitate that by showing new ways to make those ingredients more familiar and integrating them into recipes. These sorghum gingerbread people are just one example. The molasses in the gingerbread cookies is replaced by sorghum, as they have a similar consistency and role in the cookie’s taste, but with a...

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Autumn Nachos for that Fall Feeling

I got hit with a bolt of inspiration the other day: autumn nachos. I googled around and found nothing else of the sort. As my mind raced I used the Notes app on my phone to keep track of the ideas. These were gonna be some heavy nachos at first, as my initial thoughts included baked butternut squash shreds and pomegranate arils on top of everything else below. Let’s be glad that I left those off for the structural integrity of the chips. This is a very customizable recipe that looks like more effort than it’s worth, but it’s...

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Trina’s Pimento Cheese – Made with Grand Marnier?

The internet is truly the great rabbit hole. One minute I was reading about The Making of Charleston’s Grand Marnier Craze, and the next I was looking up how to buy Durkee sauce. The article references a pimento cheese made with three tablespoons of Grand Marnier, so I looked it up and found that the Charleston Junior League, of Charleston Receipts fame, has another book called Party Receipts that was released in 1993. Within its pages is a recipe for Trina’s Pimento Cheese. It is a curious pimento cheese recipe indeed. It calls for the usual: jarred pimento peppers, shredded...

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How to Instant Pot — The Book!

If you follow the world of trendy food Instagrammers and bloggers you’ve probably seen the humorous works of Daniel Shumski. Will it waffle? Will it skillet? are all questions that he asks and answers. This time he doesn’t ask a question but he does answer tons and tons of them, namely, wtf do I do with this thing? Instant Pots have risen in popularity pretty quickly since they came on the market, and with good reason. I’ll admit it — I was TERRIFIED of my stovetop pressure cooker, thanks to my parents warning me it would explode if I...

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About April Blake



April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

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