Egg salad is delicious and versatile. Use it as a filling for sandwiches, a bagel topping, or as an appetizer with crackers. INGREDIENTS: 8 large eggs 1/4 cup mayonnaise 1 tablespoon fresh dill or tarragon, minced 2 tablespoons chives, minced 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Optional Additions: avocado...Read More

Classic French rémoulade is a mild white sauce, but the spicier New Orleans version is made with Creole mustard and horseradish. Elegant old restaurants in the French Quarter, such as Arnaud’s and Galatoire’s, serve the most delicious shrimp rémoulade in town. This creamier sauce is closer to the version served at Arnaud’s. It’s delicious over...Read More

INGREDIENTS: 1 market bag bean mix (1 3/4 cup) from New Natives 2 lemons, juiced 2 garlic cloves 1-2 tablespoons tamari soy sauce 1/4 to 1/2 cup fresh organic carrot juice METHOD: Put all ingredients in a food processor or blender and blend till smooth. (A blender may need a little more liquid to get...Read More

Here’s the perfect appetizer for a fall gathering — and you’ll find most of the ingredients at the farmers markets! INGREDIENTS: 1 cup chopped dried Calimyrna figs, stems removed 1/3 cup water 1/3 cup chopped pitted Kalamata olives 2 tablespoons extra-virgin olive oil 1 tablespoon fig balsamic vinegar 1 tablespoon drained capers, chopped 1 1/2...Read More

After you carve the jack o’lantern, don’t toss out the seeds! Instead, toast them to golden perfection and sprinkle with a little salt for a tasty, healthy snack. INGREDIENTS: One medium sized pumpkin Salt Olive oil METHOD: Preheat oven to 400°F. Cut open the pumpkin. With a strong metal spoon, scoop out the insides. Separate...Read More

An Italian classic of toasted bread topped with a savory topping, this bruschetta combines the epitome of summer flavors and makes a perfect light lunch or dinner on a warm night. It can also be used as a hearty appetizer that guests can assemble themselves and enjoy with a glass of wine. In true Tuscan...Read More

This pesto can be tossed with pasta for a main course or spread on crostini for appetizers. INGREDIENTS: 1 large eggplant (about 1 pound) 1/2 teaspoon salt plus additional for sprinkling the eggplant 1/4 cup olive oil plus additional for brushing the eggplant 2 medium onions, coarsely chopped 4 garlic cloves, minced 5 ounces Pecorino...Read More

This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates...Read More

INGREDIENTS: 2 large or 3 small seedless eggplants 1/4 cup olive oil 1 onion, peeled and thinly sliced 4 cloves garlic, peeled and crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup yogurt, drained in cheesecloth for 3 hours 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint 1/4 teaspoon saffron...Read More

In addition to being a flavorful dipping sauce for warm focaccia or francese, it’s equally delicious drizzled over bruschetta. INGREDIENTS: 1 cup extra virgin olive oil 1 clove garlic, pressed 1 small shallot, finely chopped 2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped 2 teaspoons finely chopped, dry-packed, sun-dried tomatoes 2 to...Read More