Appetizers

Roasted Beet Hummus

Roasted beet hummus calls for only a few ingredients, fresh roasted beets and Greek yogurt with an array of fragrant...

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Savory Spinach and Mushroom Pies

These savory spinach and mushroom pies are filled with veggies and cheese wrapped in a flaky, buttery crust.

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Portobello Mousse, Dirt Candy

This is my rendition of a portobello mousse I tried at Dirt Candy by Chef Amanda Cohen on a trip...

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Kale Salad with Creamy Caesar Dressing

This kale salad has only a couple of simple ingredients. Chopped kale and shaved parmesan are the two essential ingredients....

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Tomato and Prosciutto Bruschetta

These tomato and prosciutto bruschetta with a touch of fresh basil and salty black olives are the perfect pairing with...

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Oyster Gumbo

Recently I was introduced to a new way to eat oyster gumbo. Chef Melissa Martin makes what she calls a...

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Blond Puttanesca Pasta

Puttanesca is a bold southern Italian dish. For this version of blonde puttanesca, eliminate the tomatoes, add fresh yellowfin tuna...

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Shrimp Cakes

Shrimp cakes are served in many areas throughout Asia. They are sweet with the flavor of fresh shrimp and best...

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Soy Sauce Eggs

Momofuku and the inimitable David Chang are the inspiration behind these versatile soy sauce eggs. I usually serve them as...

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Rainbow Cherry Tomato Salad

Cherry tomatoes, especially the multi colored heirloom varieties, make a bright tasting and a dazzling visual end of the summer...

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Stuffed Baby Bella Mushrooms

Stuffed mushrooms are always a good idea. If you are looking for a quick and easy appetizer to serve with...

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Thai Chicken Larb with Herbs in Lettuce Cups

Thai larb is a meat salad consisting typically of ground chicken, mint, basil, and cilantro, spicy chilies, salty fish sauce...

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