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

Green salsa made with tomatillos offers a mouthwatering array of flavors and variations! This tomatillo-avocado salsa verde is a crowd-pleaser and pairs beautifully with tortilla chips, jicama sticks, seafood tacos, cheese enchiladas, grilled meats, or as a tangy dressing for salads. Its vibrant green color and refreshing taste will have you coming back for more!...Read More

Use as an easy dip with corn chips or use as a topping for tacos, burritos or quesadillas. It’s also a delightful topping for grilled fish. INGREDIENTS: 4 ears fresh corn, husks and silk removed 1/2 cup red onion, finely chopped 1/2 ripe tomato, seeded, and finely chopped 2 jalapeño peppers, finely chopped 1/4 cup...Read More

Just like Grandma used to make —these corn fritters are pan-fried until crispy on the outside and light and airy on the inside! You can serve corn fritters as a side dish to fried chicken or fish or as a savory appetizer topped with a spoonful of sour cream, salsa, and chopped green onions. However,...Read More