This appetizer stands out from the usual fare, and the leftovers are perfect for a light lunch the next day.
Here is a wonderful dessert to add to your fall baking repertoire.
I always get requests for this chicken recipe, because it’s hearty, warm and satisfying, without the heaviness of standard chili.
I found this gluten-free cake recipe in The Beekeeper’s Bible — it’s a little different and completely delicious. You can have it for breakfast, tea or dessert; I even had a slice for lunch the other day.
I’ve recently become a convert to a simple guacamole. After eight years of trying to turn my kids into guac lovers, I finally got it right.
This recipe and grilling techniques will be great additions to your Memorial Day barbecue; I often make these lamb burgers for easy summer entertaining.
My plan is to make this salmon for Easter. It’s the perfect addition to any buffet because it’s healthy, fresh, delicious and best served at room temperature.
This cheese dip, (if you can call it that, it’s seems a little too refined to share a title with cheddar and beer dip) got rave reviews at a recent party, with multiple recipe requests.
The heart of this simple recipe is local shellfish (our Santa Barbara mussels are delicious), fennel from my garden and some tasty chorizo.
Chocolate mouse is such a classic dessert, but I rarely see it on menus. Is it too 1980s?