Great Ideas

Tyler Florence’s


The Food Network host shares an ‘unexpectedly delicious’ way to kick off a day of football watching


Makes about 3 cups

1 cup sour cream

1 cup mayonnaise

1 cup crumbled blue cheese

1½ tbsp. honey

1 tsp. lemon juice, or to taste

4 tbsp. finely chopped chives, or to taste

Kosher salt


Sweet potato chips

1. Combine first 6 ingredients in a bowl and mix. Season dip with salt and pepper to taste. Serve with sweet potato chips.

Florence’s show The Great Food Truck Race airs Sundays at 9 p.m. EST on Food Network

Pete Evans’


The Australian host of PBS’s Moveable Feast with Fine Cooking puts a twist on a Mexican classic


Makes 24 appetizers

3 tbsp. olive oil, divided

4 small red onions, finely diced (about 4 cups)

2 tbsp. firmly packed brown sugar

7 tbsp. red wine vinegar

4 red bell peppers

8 (8-in.) flour tortillas

7 oz. goat cheese, softened

1 cup loosely packed basil leaves

Lime wedges

1. Cook onions, sugar and vinegar in 2½ tbsp. hot oil in a large, heavy skillet over medium heat, stirring often, 20 minutes or until onions are translucent and caramel-colored. Remove from heat; cool.

2. Preheat broiler to high. Brush peppers with remaining oil; place on baking sheet. Broil 15 minutes or until charred, turning every 5 minutes. Transfer to a wire rack; cover tightly and let stand until cool. Peel peppers, remove stems and seeds, and finely chop.

3. Spread goat cheese evenly over 4 tortillas. Sprinkle evenly with basil, onions and peppers. Top with remaining tortillas.

4. Cook tortilla stacks, one at a time, in a nonstick skillet over medium- high heat for 2 minutes on each side or until tortillas are crisp and cheese melts. Remove from heat; cut each quesadilla evenly into 6 wedges. Serve with lime wedges.

Kristin Cavallari’s


The shoe designer and wife of Chicago Bears quarterback Jay Cutler serves up a dessert that’s ‘always a hit’ at her parties


Makes about 12 sandwiches

1½ cups flour

1 cup Dutch-processed cocoa powder, measured then sifted

2¼ tsp. baking soda

¼ tsp. kosher salt

1¾ sticks plus 1 tbsp. butter, at room temperature

1 cup granulated sugar

½ cup packed brown sugar

1 extra large egg

Chocolate mint chip ice cream

1. Whisk together the flour, cocoa powder, baking soda and salt. Combine the butter and both sugars and mix on medium-high speed until light in color, about 2 minutes. Beat in the egg. Add flour mixture and mix on low speed just until the dough comes together, about 30 seconds. Cover bowl with plastic wrap and chill at least 2 hours or up to overnight.

2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper or nonstick mats. Scoop 2 tbsp. of dough into a ball. Repeat until all the dough has been shaped. Place the balls 2½ in. apart on the baking sheets. Flatten the balls slightly so that they’re about ½ in. thick. Bake 10 to 12 minutes, until cookies are slightly cracked on the surface. Let cool 1 minute, then transfer to a rack to cool completely.

3. Put the ice cream in the refrigerator for 20 minutes. Arrange half of the cookies upside down on a baking sheet. Scoop ½ cup ice cream onto each cookie and top with a second cookie. Press lightly on the cookies to flatten. Freeze for at least 2 hours before serving.

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