Appetizers

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

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

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

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

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

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

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

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

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

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

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

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