Cooking With Roses: Shrimps In Love!

The second serving in John Nevado’s trio of appetizing and romantic rose hors d’oeuvres.

Brussels Sprout And Goat Cheese Turnovers

When everybody else is reveling in spring food, Bria Helgersson turns to a good friend from the brassicae family.

Bharwaan Baingan: Stuffed Baby Egg Plant Curry

These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.

Cooking Croatia: Stuffed Zucchini In Tomato Sauce

Tamara Novacoviç with zucchinized twist on a classic Croatian stuffed pepper recipe.

Cooking With Roses: Rose Petal Kimchee

The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.

Plantain Chips

Brady Evans sets out to create a fantastic snack from both ripe and unripe plantains.

Asparagus And Bread Salad With Cherry Tomato And Lemon Vinaigrette

Wilson Mak goes all Top Chef on a bunch of asparagus, some tomatoes and a roll of bread.

Peas And Mint, The Perfect Spring Sweethearts

A lovely amuse bouche, an elegant starter, or even a fantastic main course. This springy soup works everywhere.

Good Morning! Stuffed Breakfast Tomatoes

Megan Marie Porta with a creative and inspiring recipe to jazz up your breakfast with stuffed tomatoes.

Crimini Mushroom and Plum Wine Consommé
Crimini Mushroom And Plum Wine Consommé

Alisha Randell decides to spruce up one of the most classic French starter soups.

Vegan Soba Noodle And Pea Salad

Brady Evans scours the blogs for a fresh vegan recipe, and fins this lovely soba noodle and pea salad.

Rillettes, cornichons and sourdough toast
Pig Of The Week: Rillettes, I’ve Had A Few…

The King Of Pigs is back with one of his favorite ways of turning pork and fat into delicious comfort food.

Fresh Greek Salad

With spring in full swing and tomato plants and herbs a-bloomin’, it is officially salad season.

Sweet Onion Salad With Orange Vinaigrette

Natalie McLaury feeds her citrus addiction with a fresh and vibrant salad from Whole Foods.

Arancini di Riso
Arancini Di Riso – Crispy Fried Risotto Balls

When life hands you left over Risotto, make Arancini Di Riso – Crispy Fried Risotto Balls.

A Southern Classic – Deviled Eggs, Part Two

Tamara Novacoviç with her Croatian take on the classic Southern dish. A simple, but delicious way of making eggs a lot more fun.

A Southern Classic – Deviled Eggs, Part One

Laura Davis with a modern classic from the South, Deviled Eggs. Part one in a very tiny mini series of two parts.

Modern French Onion Dip
Modern French Onion Dip Recipe

Jessica Flanigan decides to breathe new life into a classic French appetizer, and ends up with a delicious modern take on the retro dish.

Shrimp Duet By Kalle Bergman
Shrimp Cocktail Toast And Creamy Shrimp Soup

A recipe that is really two recipes. A seafood symphony, or more correctly, a shrimp duet.

Apple Pork By Kalle Bergman
Danish Apple Pork

Kalle Bergman with a classic flavor combination served the way the Danes like it. Apple Pork on dark rye bread.

Japanese Style Beef Curry Toast Tapas

Vancouver based Wilson Mak serves a great Japanese influenced tapa that is sure to be a smash hit as an hors d’oeuvre or an appetizer.

Polish Pierogi

Eastern European food is getting more attention globally, and with Kelsey Hilts delicious Polish recipe, we join the movement.

Pain Verte – Green Garlic Bread

Okay, so you made a huge amount of Sauce Verte the other day, and have a little left over? Make green garlic bread!

Asparagus with Spanish Chorizo Sausage
Asparagus With Spanish Chorizo Sausage

We say Hola to Diana Bauman, who cooks us a lovely spring tapa with asparagus and Spanish chorizo.

Raw Kale Salad with Honey Apple Vinaigrette
Raw Kale Salad With Honey Apple Cider Vinaigrette

Just like the rest of us, Joy Zhang has had enough of winter, and decides to make the perfect spring salad to lure summer out of hibernation.

Soldaditos De Pavía Or Codfish Beignets

Bienvenido to Miriam Garcia, our Madrid correspondent, who delivers a delicious classic dish from the Spanish capital.

Spinach Ricotta Tart

Tamara Novacoviç with a lovely savory spring tart that works just as well as an appetizer or a light spring lunch.

Cajun Shrimp ‘N Cheesy Quinoa With Swiss Chard

Shrimp Your Quinoa with some great tips from Dawn Hutchins, and get valuable advice on how to identify sustainable seafood buys.

Lentil Soup

Brady Evans realizes that there is usually a lot more food in the kitchen than you might be lead to believe.

Green Mango Salad with Avocado, Shrimp and Cashews
Green Mango Salad With Avocado, Shrimp and Cashews

We all love ripe mangos, right? But don’t wrinkle your nose at the unripe ones, as they are excellent in a fresh spring sallad.

Cooking The Magazines: Edamame Succotash

Natalie McLaury decides to force winter out, with this summery recipe from Cooking Light.

St. Patrick's Day Breakfast Casserole
St. Patrick’s Day Breakfast Casserole

To be able to get through a whole day of St. Patrick’s celebrations, you’ll need to start off with a solid breakfast. Kelsey Hilts has the recipe.

Cheesy Broccoli Rabe Pastry Buns
Cheesy Broccoli Rabe Pastry Buns

A delightful dish that works equally well as an hors d’oevre, fresh side dish or as the centerpiece of a brunch plate.

French Radish and Goat Cheese Tartines
French Radish and Goat Cheese Tartines

Enjoy French radishes with just a little salt and butter, or as the crowning jewel atop these lovely goat cheese tartines.

Pan Seared Scallops with Sunchoke Puree
Pan Seared Scallops With Sunchoke Purée

An elegant recipe, well suited as a fancy appetizer at your next dinner party. Scallops with sunchoke and capers sauce.