“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper,  for addictive bites that will be a hit...Read More

Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad.  Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water.  To make this even easier, simply remove the stems entirely from...Read More

INGREDIENTS: 1 egg white, lightly beaten 1 tablespoon curry powder 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 4 cups walnuts, halves or pieces METHOD: In a large bowl, combine egg whites with spices; stir in walnuts and stir to coat thoroughly. Coat a large, shallow baking pan...Read More

Always an impressive holiday first course — serve the marinated shrimp cradled in a lettuce leaf ‘cup’ on a chilled plate or in a martini or champagne coupe glass with a sprig of fresh dill. INGREDIENTS: 1 1/2 cups mayonnaise 1/2 cup sour cream 1/3 cup fresh lemon juice 1/4 cup sugar 1 large red...Read More