Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More

While the post-pandemic sourdough craze has simmered down, many of us still have a jar of sourdough starter tucked away in the fridge. Reactivating that starter can take time, often leaving us with a surplus of discard from the feeding process. Instead of letting that flavorful byproduct go to waste, transform it into something truly...Read More

These irresistible Brussels sprouts are tossed with apple juice, honey, with a splash of apple cider vinegar and roasted for a flavor-packed side or appetizer. They’re best served warm and crispy straight from the oven. INGREDIENTS: Apple Gastrique 1/2 cup apple juice 1 tablespoon honey or maple syrup 1/3 cup apple cider vinegar salt Brussels...Read More

INGREDIENTS: Pomegranate-Raspberry Reduction: Juice from 3 or 4 large pomegranates* OR 1 1/2 cups pomegranate juice 1 cup arils from 1 or 2 large pomegranates 3 cups fresh raspberries 1/2 cup balsamic vinegar 1 1/2 cups granulated sugar Pan-Toasted Brie: 1/4 cup arils from 1 large pomegranate 1 lb. brie cheese, sliced into 1-1/2″ squares...Read More

This is one of the easiest appetizers and the perfect starter for a fall dinner party. Who can resist the delectable combination of the savory-salty blue cheese with the sublime sweetness of the ripe pears and honey? INGREDIENTS: 3 large Bosc pears, cut in half lengthwise, remove seeds and core with melon baller 1 tablespoon...Read More

Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked. INGREDIENTS: 3...Read More

Indulge in the flavors of Sicily with this exquisite Italian Eggplant Caponata. Caponata is a time-honored Italian dish consisting of cooked eggplant, onions, celery, tomatoes, and other vegetables and then infused with the briny essence of olives, capers, and richness of olive oil. There are numerous regional variations of caponata, with some including pine nuts,...Read More

This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More

Serve this crunchy okra as an appetizer or side dish. The Creole seasoning delivers a nice hit of spicy flavor. INGREDIENTS: 1 1/2 lbs. okra, washed and dried thoroughly, stems removed 5 cups canola oil, for frying 1 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons Cajun seasoning 1/2 teaspoon black pepper 1/2 teaspoon...Read More

This flavorful oven roasted okra makes a delicious appetizer or side dish — and it’s healthier than fried okra. INGREDIENTS: 1 lb. okra, ends trimmed and sliced into 3/4-inch pieces* 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons butter, melted METHOD: Preheat oven to 450°F....Read More