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The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers . There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game . Do I even know who is playing, no.
There’s one appetizer that, if all else fails, we WILL order at a restaurant: spinach artichoke dip. Hey, it’s what we do. We look at other options and then go with the one that we know we’ll both love and consume way too much of.
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes , I knew we were going to become fast friends.
By Request Wednesday, March 20, 2002 CRAIG T. KOJIMA / CKOJIMA@STAR-BULLETIN.COM The photographer's reverence for Yama's Fish Market's cone sushi is obvious in the attention he paid to this simple specialty.