These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of "Bloomin' Onions" – and equally addictive, especially when served with their special onion-mustard dip.details »
I found a recipe for making hot popper dip! NO stuffing, no frying, and the results were pretty darn good; though I couldn’t resist a little tweaking.details »
Ah, cheese fondue. Introduced to America by Chef Konrad Egli of New York’s Chalet Swiss restaurant back in 1956, fondue quickly became a make-at-home dish.details »
