Picnic-Ready Mustard Eggs: Cooking With the Devil
Recipes How to Picnic-Ready Mustard Eggs: Cooking With the Devil

I like to take deviled eggs to picnics. They’re delicious, impressive and actually easier to transport and assemble than you’d think. Read on, and I’ll show you how to do it. But first, I have a story that goes along with my deviled eggs and that’s about one of my more embarassing moments… On a Pennsylvania-based business trip for work, I met and interviewed an Amish family. We were hoping to bring their free-range eggs into our business, so we got a tour of the facilities before being invited to sit down for lunch in their home.

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Terrifyingly Tasty Treats for Halloween
Terrifyingly Tasty Treats for Halloween

The “halloweenies” you see here are adorable, but they really don’t even deserve a recipe. They’re just cocktail-size sausages artistically wrapped in thin slices of puff pastry with little black currant or peppercorn eyes… (some people use mustard dabs for eyes after they’re cooked). Bake in a moderately hot oven (375 F/190 C) about 15 minutes or until lightly browned. Halloween really snuck up on me this year, and that never happens.

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How to Stuff a Zucchini Blossom
Recipes How to How to Stuff a Zucchini Blossom

With so many fruits and vegetables available year-round, it’s rare in the modern world to enjoy a food that’s really, truly a limited-time offer. You can get an apple in June, when, by all rights, all the apples from the previous autumn should already be a fuzzy memory. But it seems it’s always apple season somewhere, and we’ve come to rely on that constant availability. But due to a brief season and great delicacy, the zucchini blossom (or courgette blossom, as J would say) is what I like to think of as “now or never” foods.

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Recipes A Dozen Ideas for Boiled Eggs

Ahh, Easter. Egg dying. Egg hiding. Egg finding. And then… a lot of hard-boiled eggs to use up in a hurry. I’m sure you know how to make a simple egg salad (dice boiled eggs, add chopped celery if you like and slather with enough mayo to moisten), but just in case you’re long on eggs and short on ideas, here’s a dozen other things to do with a hard-boiled egg.

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My Inaugural (Cheese) Ball
My Inaugural (Cheese) Ball

Like a lot of folks, I’ll be catching some of the inauguration festivities tomorrow — all from the comfort of the cozy indoors, thankfully. I shudder to think of all those chilly folks out there on the frigid capital mall… My coworkers and I are having a little soiree over lunchtime to munch on snacks while we view the swearing in and the inaugural address. Our first idea for a food theme was red, white and blue foods.

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Video Treat: Saxelby’s Snazzy Cheese Sandwich
Recipes Video Treat: Saxelby’s Snazzy Cheese Sandwich

This savory little treat is overdue, but tasty nevertheless… and since it’s an ideal choice for New Year’s Eve appetizers, I think now’s the right time to unveil it. Behold! Snazzy grilled cheese as done by Anne Saxelby, charming monger of the Essex Street Market. This video was captured at this year’s NYC International Pickle Festival, back when short sleeved shirts and light summer dresses were appropriate attire. (Oh, how I pine for the sun!

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Recipes Day 6: Holiday Party Taquitos

*This post marks Day 6 of Miss Ginsu’s 2008 Advent Calendar There’s nothing particularly holiday-centric about these little tacos other than the fact that they’re red, green and festive. But color counts for a lot, and these are just so good, I can’t hold back on sharing them. We had them for dinner recently (and definitely will again) but I think they’d be fantastic as party eats, since it’s easy to make fillings in volume ahead of time and let people go crazy making their own bites while you socialize.

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Recipes Day 3: Devils on Horseback

*This post marks Day 3 of Miss Ginsu’s 2008 Advent Calendar . Knowing one or two dead simple (and deadly delicious) hors d’oeuvres around the holidays comes in handy for the harried host. Even better, I’m going to reveal a recipe that relies on things you can keep around the house for a bit… they just lie in wait until some unassuming guest happens to drop by. I’m referring to Devils on Horseback … a sweet n’ savory treat you might also know as “stuffed dates wrapped in bacon,” but isn’t the former name a little more romantic than the latter?

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Grilled Garden Bruschetta: Summer Simplicity
Recipes Grilled Garden Bruschetta: Summer Simplicity

Friends, it appears to be Tomato Week here at Chez Ginsu, so if you’re not a love apple lover, I’d encourage you to stop back next week, when we’ll see some tantalizing sweet stuff and a post on the tastiest yogurt I could find in these parts. But for now, it’s all about that juicy little god of the gardening world. Truthfully, I’m so crazy about good, ripe tomatoes, I don’t touch them for most of the year.

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A Hammock, a Pimm’s Cup and Thou
Recipes A Hammock, a Pimm’s Cup and Thou

Personally, I feel that fully half of what makes the Pimm’s Cup such a beguiling summer cocktail is in the garnish. There are multiple variants, of course. Honestly many of them look waaaay too complicated for a lazy summer day. I favor the ultra-simple slice of cucumber + slice of lemon. But note that I’m pulling out my aunt’s amazing antique cups for this… presentation is important. Pimm’s makes a variety of styles, and that namesake cocktail made with the formulation known as No.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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