Yogurt with Fresh Figs, Honey, and Pine Nuts INGREDIENTS: Yield: 8 Servings 3 tablespoons pine nuts ¼ cup honey ½ teaspoon rose water or orange-flower water 3 cups plain Greek yogurt 16 fresh figs, halved PREPARATION: Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate. Heat honey and roseContinue reading
Potato Apple Latkes INGREDIENTS: 6 cups shredded peeled Yukon gold potatoes (about 2 pounds) 2 cups shredded Gala or Honeycrisp apples (about 2 medium) 1 1/2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper 2.25 ounces all-purpose flour (about 1/2 cup) 6 tablespoons canola oil, divided 1 teaspoon turbinado or granulated sugar PREPARATION: 1. Combine potatoes, apples, and 1 teaspoon saltContinue reading
Sautéed Carrots with Sage You can easily double, triple, or quadruple this small-yield side dish recipe to feed more. This recipe takes carrots to a whole new level! INGREDIENTS 1 teaspoon butter 1 teaspoon olive oil 1 1/2 cups diagonally sliced carrot 2 tablespoons water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2Continue reading
Welcome to Friday TALKS Food!
Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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