Deviled eggs two ways

Deviled eggs two ways

Nothing says 'spring soiree’ like deviled eggs - they are a snack that is equally filling, adorable, and I hear that you can egg-balance on the equinox. There are also so many variations that you and your co-snackers shouldn’t get bored of them. In fact, I once had a devil-your-own-egg party, where I set out bowls of all the possible ingredients I could think of and let my guests experiment at their own preference at an egg-deviling bar. But if you do want to lay some out pre-made, I’ve got two ways to recommend: traditional for the simpleton and avocado tapinade for the mayo-adverse

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Roasted chickpeas

Roasted chickpeas

A true testament to my snacticality (snack+practicality) lies here is a recipe for the lazy food preparer. Here is a recipe for a fancy seeming hot d'orves that can be made from dusty non-parishables from the back of your pantry/bomb shelter/dorm/sorry-excuse-for-bachelor-pad in a matter of minutes. So, if you want something healthy, and crunchy, crack open a can of garbonzo beans and follow me.

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