Appetizers
Tamara Novacoviç is still in avocado mode, and here’s a very simple but attractive way to serve this lovely veggie tasting fruit.
Joan Nova travels to Peru, and comes back with a batch of produce of a certain color.
Jessie Chien muses over the popularity of the egg roll in America, and offers a recipe that is more in tune to its etymological definition.
A chilled glass of rose wine, a crisp salad of just picked greens, and a simple savory tart make a near perfect summer lunch.
It’s green fig season in sunny Andalucia. Locally they are known as Brevas – the green cousin of the black fig. They are totally divine and Anne Manson just can’t get enough of them.
Spot Prawns are natural, sustainable fast food. If you choose to boil them they cook in two minutes in a pot of boiling water.
Rhyming with Fava, Mawa is a milk derivative translated as solidified or concentrated milk though neither of them instantly paint the right picture of what it really is.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Mitch Weinstein takes a trip down culinary memory lane, and returns with a long lost recipe for pasta salad.
Pamela Braun thinks outside the box when it comes to defining a good salsa.
When you’ve got access to all the right ingredients, there is no reason to fuzz around and complicate things.
John Nevado with the perfect summer salad to share in company of good friends and lots of rosé wine
Dandelion is a gorgeous, but often overlooked ingredient. It is perfect for salad and dried dandelion root makes a wonderful tea.
While some mix metaphors, Alisha Randell mixes cuisines. To her, there is something pleasurable in finding an unexpected flavor in a classical dish.
What is it about fried food that makes people weak in the knees? Stephanie Russell speculates.
Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages.
Tamara Novacoviç really isn’t a huge fan of soups, but this creamy meeting between broccoli and cauliflower wins her over.
Wilson Mak with a simple but elegant crossover between asian and western finger food.
The second serving in John Nevado’s trio of appetizing and romantic rose hors d’oeuvres.
When everybody else is reveling in spring food, Bria Helgersson turns to a good friend from the brassicae family.
These baby egg plants are slit and stuffed with a spicy masala and then left to simmer in a rich and spicy curry.
Tamara Novacoviç with zucchinized twist on a classic Croatian stuffed pepper recipe.
The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.
Brady Evans sets out to create a fantastic snack from both ripe and unripe plantains.
Wilson Mak goes all Top Chef on a bunch of asparagus, some tomatoes and a roll of bread.
A lovely amuse bouche, an elegant starter, or even a fantastic main course. This springy soup works everywhere.
Megan Marie Porta with a creative and inspiring recipe to jazz up your breakfast with stuffed tomatoes.
Alisha Randell decides to spruce up one of the most classic French starter soups.
Brady Evans scours the blogs for a fresh vegan recipe, and fins this lovely soba noodle and pea salad.
The King Of Pigs is back with one of his favorite ways of turning pork and fat into delicious comfort food.
With spring in full swing and tomato plants and herbs a-bloomin’, it is officially salad season.
Natalie McLaury feeds her citrus addiction with a fresh and vibrant salad from Whole Foods.
When life hands you left over Risotto, make Arancini Di Riso – Crispy Fried Risotto Balls.
Tamara Novacoviç with her Croatian take on the classic Southern dish. A simple, but delicious way of making eggs a lot more fun.
Laura Davis with a modern classic from the South, Deviled Eggs. Part one in a very tiny mini series of two parts.
Jessica Flanigan decides to breathe new life into a classic French appetizer, and ends up with a delicious modern take on the retro dish.
A recipe that is really two recipes. A seafood symphony, or more correctly, a shrimp duet.
Kalle Bergman with a classic flavor combination served the way the Danes like it. Apple Pork on dark rye bread.
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.
Eastern European food is getting more attention globally, and with Kelsey Hilts delicious Polish recipe, we join the movement.
Okay, so you made a huge amount of Sauce Verte the other day, and have a little left over? Make green garlic bread!
We say Hola to Diana Bauman, who cooks us a lovely spring tapa with asparagus and Spanish chorizo.
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.
Laura Lindekugel visits Family Farms in Delano, MN, and gets a look into the backbreaking work of creating artisan maple syrup.
Bienvenido to Miriam Garcia, our Madrid correspondent, who delivers a delicious classic dish from the Spanish capital.
Tamara Novacoviç with a lovely savory spring tart that works just as well as an appetizer or a light spring lunch.
Shrimp Your Quinoa with some great tips from Dawn Hutchins, and get valuable advice on how to identify sustainable seafood buys.
Brady Evans realizes that there is usually a lot more food in the kitchen than you might be lead to believe.
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.
Natalie McLaury decides to force winter out, with this summery recipe from Cooking Light.
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.
Joan Nova with a delightful dish that works equally well as an hors d’oevre, fresh side dish or a brunch plate.
Sylvie Shirazi often enjoys radishes with just a little salt and butter, but she also has a suggestion on how to make these lovely radish tartines.
An elegant recipe, well suited as a fancy appetizer at your next dinner party. Scallops with sunchoke and capers sauce.