This Italian-style appetizer combines charred octopus with a warm bean and cherry tomato salad tossed in a vinaigrette made from the rendered fat of the guanciale (an Italian cured meat from pork jowls).
These crispy battered and fried cauliflower bites tossed in homemade buffalo sauce are a great vegetarian alternative to buffalo chicken wings - they also happen to be gluten free!
These puff pastry squares are topped with caramelized onions, Gruyère cheese and thyme –all the best parts of French onion soup made into little bite-size appetizers fit for a cocktail party.
This recipe combines sweet figs at the height of their season with crunchy bread, ricotta and a drizzle of balsamic glaze for an easy appetizer.
These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. Get ready to put this garlic-basil oil on absolutely everything!
This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican and Mediterranean flavors for a crowd-pleasing appetizer.
These scallops are seared so that they are golden-brown and are served with a nutty brown butter sauce that contrasts with the fresh, sweet taste of watermelon and the spicy notes of the Serrano pepper.
Variations of this dish can frequently be found at plenty of sushi restaurants but I started eating a similar plate at the Nobu in Malibu.
The pods are glazed in soy sauce and garlic with just a hint of spice from the cayenne and whole peppers.