This week’s SWAT inspired both sweet and savory recipes with scary twistsWith Halloween just a few weeks away, our Culinary Content Network of food bloggers are gearing up for the festive holiday party season.At The Daily Meal, we are getting into the spirit, too, and so for this week’s SWAT (Sharing With A Theme), we asked our food bloggers to share some of their favorite treats for Halloween.
The smart money already knows that the number and quality of restaurants, breweries, distilleries, markets, and food producers in San Antonio is increasing and expanding every year. It is now a serious adult’s playground, and can be a job to keep up with.One restaurant that can fly under your radar, on account of its off-the-beaten-track location on the city’s east side, is Amaya’s Cocina.
Very easy to prepare and very tasty a packet of spaghetti2 canned with shredded tuna or small roll of cascavalo small piece of parmesan little piece of pepperPortions: 4Preparation time: less than 30 minutes RECIPE PREPARATION Tuna Spaghetti with Tuna: Boil the pasta according to the instructions on the package. , rinse and put on the fire again.
RecipesDish typeStartersTry this chili bruschetta full of Mediterranean flavour, really simple to prepare and extremely good for lunch or your next party.Recipe by:Essex, England, UK2 people made thisIngredientsServes: 6 30g extra virgin olive oil1 red chilli, chopped1 clove garlic, crushed200g tomatoes, chopped3 anchovy fillets1 tablespoon capers6 slices breadsalt and pepper to taste100g green olives1 tablespoon chopped fresh parsleyMethodPrep:10min ›Cook:20min ›Ready in:30minHeat the oil with the garlic and chilli in a frying pan for a few minutes.
A fluffy, airy, lightly sweet and slightly-crusted hamburger bun that pairs perfectly with any filling.MORE+LESS-1/3tablespoon active dry yeast2/3stick melted unsalted butter2cups unbleached all-purpose flour(1 egg wash egg beaten with 1 tbsp water)Hide Images1Mix the yeast, salt, eggs, honey, milk and melted butter in the bowl of a stand mixer fixed with the paddle attachment.
Ingredients1/2 Cup sugar1 Tablespoon water1/2 Cup chopped walnuts2 endives1 Cup Anjou pear, cut in matchstick-size strips4 Ounces Gorgonzola cheese, crumbled2 Tablespoons reduced balsamic glazeDirectionsFor the walnuts: Combine the sugar and water in a non-stick skillet over high heat stirring constantly.