Deep Fried Bean Balls with Scotch Bonnet
Introduction Removing the bean skins and blending the beans with onion and 3-4 fresh scotch bonnet…
Deep Fried Potato Chips with Barbecue Rub
Introduction Thin mandoline-sliced Russet potatoes fry at 375°F into crisp chips, then get finished with barbecue…
Balsamic Olive Oil Vinaigrette
Introduction With a 1:4 ratio of balsamic vinegar to Italian olive oil, this vinaigrette stays mellow…
Appetizers | Lunch | Spring | Summer
Salad Greens with Balsamic Olive Oil Dressing
Introduction Aged balsamic vinegar and extra-virgin olive oil give you a sharp, balanced dressing with almost…
Appetizers | Autumn | Snacks | Winter
Brie in Puff Pastry with Black Pepper
Introduction You wrap a 10-ounce block of Brie in puff pastry, season it with salt and…
Appetizers | Autumn | Summer
Eggplant with Tahini Garlic and Lemon
Introduction You roast the eggplant until the skin is blackened and falling off, then blend the…
Appetizers | Snacks | Summer
Avocado Relish with Lemon Paprika
Introduction You mash 2–3 avocados with lemon juice, paprika, and salt, then let the mixture rest…
Appetizers | Lunch | Spring
Asparagus Soup with Shallot and Cream
Introduction You cook the asparagus twice here—first in lightly salted water, then briefly with softened shallot…
Artichoke Dip with Parmesan and Mayonnaise
Introduction Artichoke hearts, mayonnaise, and Parmesan or Romano give you a thick, salty dip with almost…
Appetizers | Snacks | Summer
Galletti with Garlic Herb Olive Caper Anchovy Dip
Introduction You soak the galletti overnight, then crush them with garlic, olives, capers, anchovy paste, and…