This tangy, tasty, creamy and healthy dish works great as an appetizer, main course, or side. Just make sure you have plenty for everyone, including the kids! [more]
These little bites are addictive. They make a great appetizer or nibble with a good wine. This is basically a savory pate choux. This recipe makes about 3 dozen. [more]
Children love dumplings and this recipe is a favorite in our family. Keep uncooked dumplings in the freezer on hand for steaming, boiling or frying. They are also great in soup. You may use ground … [more]
This festive appetizer, which is great for a Fourth of July gathering or a Chinese New Year celebration, looks just like a firecracker. In China firecrackers light up the sky on New Year’s Day. … [more]
This is one of my favorite variations of Devils-on-Horseback. But instead of prunes, dates are used and pungent blue cheese is added for a counter to the sweetness. Make about 24. [more]
This simple tapas inspired nibble is a great addition to tapas menu or served as an appetizer with cocktails. A nice balance of saltiness, and cool sweetness. This makes about 12. [more]
I adapted this recipe that my chef friend, Chris, passed along to me.This has become one of my favorites. The spices counter balance the sweetness of the coconut. When this is dipped into the orange … [more]
For the traditionalist who has the time and like to make things from scratch, I give you this recipe that can be used with Goat Cheese and Green Olive Empanadas . Enjoy! Makes about 1 ½ lb dough … [more]
I love these little guys for serving with wine for cocktail hour or just appetizers. Traditionally these are deep-fried but this is baked. I use the green olives because they have a little more … [more]
This is a great alternative to the classic shrimp cocktail. You’ll definitely want to have bread on hand to sop-up the sauce. Be warned that you need to let this sit in the refrigerator 7 to 8 … [more]
Freshness counts for a lot and this salsa is no exception. This is simple and basic, but, feel free to “doctor” it up anyway you like. Makes about 1 cup. [more]
Growing up in a sportsman’s paradise of Pennsylvania, I often watched my uncles and cousins fish for trout in the abundant streams. This dish is also referred to, in the east, as “smokies” … [more]
This dip of salty, pungent feta pairs great with the flavor of walnuts. Use with vegetables, crackers, or Lebanese bread . This recipe makes about 2 cups. [more]
This classic from Provence takes its name from the French tapeno, or “caper”. An excellent spread for crackers and bread. Also try for topping on broiled poultry or seafood. This recipe makes … [more]
This is an amazing recipe inspired from an article in a late 80s Gourmet Magazine. Yes, I actually subscribed to Gourmet at that time, which surely dates me. I felt pretty cool when I first made this … [more]
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