Appetizers

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...

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

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

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

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

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