INGREDIENTS: 2 cups whole natural almonds 1/4 cup honey 2 tablespoons butter 1 cup turbinado sugar METHOD: Spread almonds in a shallow pan. Place in cold oven; turn oven to 350°F and roast for 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to...Read More

This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld. INGREDIENTS: Oil for deep frying 1 cup all-purpose flour 1/2 teaspoon sugar 1 cup milk 1/4 cup butter, cut into pieces 4 eggs 1 dozen large or 1 1/2...Read More

Crista, from Dave’s Gourmet Albacore, says, “Our crab dip recipe is served as a warm dip and is always a favorite for holiday parties. It is one of our most popular recipes and sure to impress any crab fan.” INGREDIENTS: 1 cup fresh lump Dungeness crab meat 1/2 cup sour cream 4 ounces cream cheese,...Read More

Use a full-flavored extra virgin olive oil like Belle Farms for the best results. This easy focaccia can be served as a main course or as an appetizer cut into small pieces. INGREDIENTS: For Focaccia Dough: 2 teaspoons rapid-rising dry yeast 1 cup warm water 2 tablespoons sugar 3 1/2 to 4 cups flour 2...Read More

This mushroom and nut-based vegetarian pâté is delicious served with sliced and toasted artisan baguette or homemade seed crackers. INGREDIENTS: 4 tablespoons butter 4 cups fresh mushrooms, finely chopped (about 1 lb.) 1/2 cup scallions, white portion only 1/4 teaspoon thyme 1 teaspoon salt 1/3 cup dry sherry 8 ounces cream cheese, softened 1 cup...Read More

INGREDIENTS: 3 tablespoons butter 3 tablespoons pure maple syrup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 3 cups pecan halves 1 1/2 – 2 teaspoons sea salt 1 tablespoon + 1 teaspoon fresh rosemary leaves, minced, divided METHOD: Preheat oven to 300°F. Line a sheet pan with parchment and coat with non-stick spray. Place...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

Toss a few toffee walnuts in green salads with roasted pears and gorgonzola, or place them in a bowl for guests to snack on. Toffee walnuts make great holiday gifts for friends and family! INGREDIENTS: 3 cups walnuts, shelled 1/2 cup brown sugar 1/2 cup granulated sugar 2 tablespoon water 4 tablespoons butter 1 teaspoon...Read More

INGREDIENTS: 3 cups seedless red grapes, halved lengthwise 2 tablespoons Spanish sherry vinegar 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon grated orange zest 24 slices ‘artisan’ baguette, cut into half inch slices 1/2 cup shaved Manchego cheese Fresh basil leaves, sliced thinly METHOD: Preheat oven to 400°F. Line...Read More

INGREDIENTS: 1 cup raw almonds 1 cup pecans 1 cup walnuts 1/4 cup shelled raw pumpkin seeds (pepitas) or sunflower seeds 1/3 cup pure maple syrup 2 tablespoons olive oil 2 tablespoons rosemary leaves, chopped 2 teaspoons crushed red pepper flakes 1 teaspoon smoked Spanish paprika 1 teaspoon kosher salt METHOD: Preheat oven to 350°....Read More