party buffet

The word “ sacristain ” refers to puff pastry dough that is formed into the shape of a twist, sprinkled with stuff, and then baked off. I made sacristains using fresh rosemary and thyme. … [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]

Here is a classic pesto. Great tossed with your favorite pasta. Top soups and bread. It is a must have for the pantry. [more]

These potatoes are great with roasted meats. I would consider it a frontrunner in the comfort food division. This recipe makes about 6 servings. [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]

These French cookies/crackers are crisp and a little bit sweet. This is a great accompaniment for cheeses. Makes about 2 dozen. [more]

Here is a great side to soups, chilis, or for breakfast just by themselves. Makes about 20 small biscuits. [more]

This sauce is great for dipping chicken , vegetables, and Lebanese bread to name but a few. It’s a favorite for holiday parties and buffets and is quick and easy to prepare. [more]

This dish was one of my favorites to make when I was catering, even if I was making 100 of them in 9 x 13” pans. It is a delightfully fun dish to make with children because there are lots of … [more]

This is a great way to make your own hummus without cooking! It’s easy, fast and packed with protein from the sesame tahini. I make a batch every week and serve it over rice and beans, or with … [more]

Chap jae is a fairly simple and versatile dish that most people find delicious, even if they don’t like other more fragrant korean dishes such as kim chee. You can make it without meat, if … [more]

I first tasted this at my good friend Rachel’s house and almost died. At least that’s the way I felt. I had recently bitten my tongue and the lemon’s acid aggravated the wound. Maybe it was the … [more]

Years ago I asked my sister’s fiancé if he had a good recipe for crabcakes. Not only had he grown up in and around Baltimore, which is arguably the home of the crabcake, but also he had trained as … [more]