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]