Appetizers

Aioli with Lemon and Garlic

Aioli with lemon and garlic is like a garlic mayonnaise and is an emulsion of egg yolk and oil. This...

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Artichoke Balls

Every party in New Orleans in the 60's and 70's, especially our family parties, served artichoke balls as an appetizer....

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Karen’s Fancy Savory Stuffed Eggs

Stuffed eggs are a staple in the south for just about any occasion. My friend Karen, would not describe herself...

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Green Olive Tapenade

Tapenade originated in the Provence area of France. Green olive tapenade is an earthy olive paste that it great with...

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Pork and Shrimp Steamed Dumplings

Lucky pork and shrimp steamed dumplings will bring you great wealth for the lunar new year. Celebrate the year of...

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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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