Sep 18 2011

papa a la huancaína

Papa a la Huancaína is a Peruvian potato dish, topped with a spicy Huancaína sauce.

It is typically served cold, as an appetizer, over lettuce and garnished with black olives and quartered hard boiled eggs.
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Aug 26 2011

crab & horseradish spread

There’s nothing more “Chesapeake” than the Bay’s signature crustacean, the blue crab. Foodie-isms was honored when asked to contribute a crab recipe to the forthcoming cookbook: Chesapeake Bay: Crabs. This hard back cookbook contains 123 recipes (including a crab creme brulee dessert) and is due to be released September 30th, 2011.

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Aug 24 2011

salmon pate

Martine, from France, shares her salmon pate recipe. Please note that European recipes are measured by weight, rather than volume.

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Apr 11 2011

rosemary pecans

Naturally occurring antioxidants in pecans may help contribute to heart health and disease prevention. By adding just a handful of pecans to your diet each day could help inhibit unwanted oxidation of blood lipids, thus helping prevent coronary heart disease.

12 oz pecan halves
4 tablespoons unsalted butter, melted
1 1/2 teaspoon Kosher salt
1 teaspoon dried rosemary (I also add chopped fresh rosemary)
1/2 teaspoon brown sugar

Mix all ingredients into a bowl and stir to evenly coat pecans. Spread mixture evenly onto a baking sheet. Bake at 400° for 20-25 minutes (or until lightly browned).