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Brighten Up a Season of Sniffles with Comfort Food

Lisa Messinger on

HOT DIP IS A HOT CHOICE

Bertinelli prepares a mean roasted asparagus pesto dip. A quick idea to try is restaurant take-out or frozen or fresh supermarket hot artichoke dip mixed with store-bought pesto and served warm.

PEP UP YOUR PASTA

Like Bertinelli, include roasted eggplant and pesto tossed with your pasta, as well as halved pitted kalamata olives, fresh basil and halved cherry tomatoes.

MAC 'N' CHEESE WITH BITE

Stir in a few tablespoons of French onion dip, a tablespoon of hot sauce, a small chopped sauted yellow onion to your favorite macaroni and cheese and top with crushed salt and vinegar flavored potato chips.

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Lisa Messinger is a first-place winner in food writing from the Association of Food, Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

 

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