Taste

Two things often happen when planning a before-meal appetizer or appetizers for a party. You either can think of something unique that stands out with your guest or you get in a rut and serve the same thing you always do. If in a rush, the appetizer often comes from a freezer.

This week’s adventure includes two appetizers guaranteed to wow your guests with minimal effort.  

The first is a recipe for prosciutto potato poppers. Prosciutto is a type of cured ham often used in Italian cooking.   

Here we are at the end of August, students have returned to school and the roads are less traveled without folks on vacations. I have some interesting recipes for you today and hope you will enjoy them.

Some of you are fixing lunches for your children to take for school and I have included some recipes for cookies to include in their lunches.

As we near the end of our alphabetical tour of fruits and vegetables, I remember all the neat recipes I have found. This week is no exception, with watermelon and water chestnuts.

I love watermelon whether it is red, yellow or pink; seeded or seedless. And I never would have imagined the recipes I have for you — a watermelon drink, a watermelon salad and even a smoothie and frozen pops made from watermelon. They are very interesting choices. I already have tried one of the watermelon salads and it was quite tasty.

Like many who visit the Gulf Coast of Alabama, my family not only hits the beach, but also takes an eating tour of the region’s unique restaurants.

Some are larger, touristy places and others are out-of-the-way nooks discovered by accident or on the advice of locals who haunt there.

Sometimes these places can inspire you to try to figure out recipes once you get home. Sometimes it works, sometimes it doesn’t.