Avocado-Chèvre Spread

Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.

  • Quick Glance
  • 5 M
  • 5 M
  • 0

Citrus-Olive Tapenade

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

  • Quick Glance
  • 10 M
  • 10 M
  • 0

White Asparagus with Oranges and Olives

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

  • Quick Glance
  • 15 M
  • 30 M
  • 0

Yellow Gazpacho and Ratatouille

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

  • Quick Glance
  • 50 M
  • 1 H
  • 0

Peppers with Garlic-Anchovy Sauce |
Peperoni con Bagna Cauda

Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 0

Gingered Pear and Raspberry Pandowdy

Much like a cobbler or a crumble or a crisp, a pandowdy melds sugar and spice with fruit and buttery topping to spectacular effect.

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • 1

Caramelized Onion and Balsamic Vinegar Bruschetta

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 2

Peanut Butter Fondue with Chocolate Swirls

This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.

  • Quick Glance
  • 15 M
  • 15 M
  • 1

Southwest Chile Cheese Fondue

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

  • Quick Glance
  • 45 M
  • 45 M
  • 6

Cauliflower Fondue with Asiago and Smoked Paprika

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

  • Quick Glance
  • 15 M
  • 35 M
  • 3

Roquefort and Walnut Shortbreads

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.

  • Quick Glance
  • 45 M
  • 1 H
  • 0

Oven-Roasted Halibut with Cherry Tomatoes and Thyme

Oven-roasted halibut fillets, are topped with thyme butter and roasted over cabbage until plump. The halibut is then garnished with cherry tomatoes.

  • Quick Glance
  • 30 M
  • 50 M
  • 0

Roasted Sweet and Spicy Nuts

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

  • Quick Glance
  • 5 M
  • 35 M
  • 7

Deviled Eggs

These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.

  • Quick Glance
  • 10 M
  • 25 M
  • 2
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