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.
This dish was created at Antoinette’s in New Orleans as an American alternative to the French classic, escargot - or “baked snails”. Oysters Rockefeller are oysters on the half shell topped with spinach and a butter sauce.
Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)
Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers.
Romesco is an easy dip made from roasted red pepper and almonds.
People are very particular about their latkes. It’s just one of those dishes that people pride themselves on and prepare it the way their family always did.
The tender, practically melt-in-your-mouth braised pork complements the melty cheese and kimchi in this grown up version of your childhood (or “drunk food”) classic.
Planning on entertaining for the holidays? Remove some of the stress from holiday hosting by serving a cheese board as a starter.
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!