Since the wings are baked they are easy to make for a crowd, large batches at a time. They are tossed in lemon butter which negates any need for additional dipping sauces.
Pierogies are like a polish ravioli made with sour cream-based dough and classically stuffed with a cheesy potato mixture.
Pieces of dough are dipped in garlic herb butter and added to a baking tin with heaps of Cheddar cheese and baked until the dough is golden brown and the cheese is gooey.
With their rainbow colors and juicy interior heirloom tomatoes are a favorite of mine. California’s heirloom season is later than much of the country’s, running until late summer.
The slices of tomato pair perfectly with creamy burrata, slices of avocado, grilled bread, and watercress for a fresh summer appetizer.
Cinco de Mayo is upon us. I’m sure that many of you will use your “taco Tuesday” recipes for the May 5th celebration, but instead, consider switching to chicken flautas for the upcoming holiday.
This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead.
The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.
In this recipe ricotta cheese is combined with honey, olive oil, red pepper and oregano for a slightly sweet and spicy seasoned appetizer.
These Venezuelan-style arepas are served stuffed with oxtails that have been braised with red wine and chili powder and filled with avocado, black beans and plantains.