Golden, flaky phyllo-wrapped brie squares drizzled with a tangy-sweet pomegranate-raspberry reduction make an elegant appetizer that’s as stunning as it is delicious. The balance of creamy cheese, crisp pastry, and bright fruit sauce creates a festive bite perfect for holiday parties or special occasions. INGREDIENTS: Pomegranate-Raspberry Reduction Juice from 3 or 4 large pomegranates* OR...Read More

This is one of the easiest appetizers you can make—and it’s the perfect starter for a cozy fall dinner party. The savory-salty punch of creamy blue cheese pairs beautifully with the natural sweetness of ripe Bosc pears and a drizzle of honey. Finished with walnuts, thyme, and a touch of flaky salt, these baked pears...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, to...Read More

Crisp, golden, and irresistibly tender, this Crispy Fried Calamari with Garlic Aioli captures the essence of a summer afternoon by the sea. In the Monterey Bay, squid season peaks in midsummer, when local markets overflow with fresh catch ready for the pan. Lightly coated in seasoned flour and fried to perfection, each bite is delicately...Read More

This simple yet irresistible appetizer captures the essence of late summer—sweet, juicy cherry tomatoes, fragrant garlic, and briny feta cheese meld together under the broiler into a bubbling, golden dish that’s perfect for sharing. The heat softens the feta just enough to make it creamy inside, while the quick-sautéed tomatoes and capers create a tangy,...Read More

INGREDIENTS: 2 cups warm water, 100-105°F 2 teaspoons active dry yeast 4 cups all-purpose flour, (1 lb. 3 oz.) 2 teaspoons sea salt or 1 1/2 teaspoons table salt 2 tablespoons extra virgin olive oil 1/2 cup Kalamata olives pitted, chopped 2 tablespoons fresh sage or rosemary, chopped 1 teaspoon coarse (kosher) salt METHOD: Pour...Read More

INGREDIENTS: 6 large artichokes, trimmed to the pale tender leaves, some stem left on if edible 1 cup loose mint leaves, chopped 2 tablespoon mint leaves, sliced into fine chiffonade* 3 cloves of garlic-thinly sliced 2 lemons, sliced (optional) plus 1 lemon cut in half for rubbing the cut surfaces Salt and fresh ground pepper...Read More

Roasting vegetables brings out their natural sweetness and crispy edges add a toothsome quality that makes them extra-delicious with a garlicky aoili. INGREDIENTS: Aioli: 1 cup mayonnaise, such as Best Foods 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon...Read More

Fresh artichokes are available year-round in California, but some claim the “frost-kissed” chokes you find in January and February are the sweetest. However, spring is the official season for artichokes and you’ll find them in abundance at the farmers’ markets. Medium to large artichokes are best for steaming — save the smaller ones for roasting....Read More

Here’s a winning combo – comfort food plus great nutrition! Serve these crispy-baked sweet potato “fries” as an appetizer or as a side dish with turkey burgers. INGREDIENTS:   For Sweet Potatoes 4 large sweet potatoes, peeled 4 tablespoons extra virgin olive oil 2 teaspoons ground cumin 1 teaspoon sweet smoked paprika (or hot paprika,...Read More