Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty …

Building a Better Sausage Roll One Bite at a Time

I used to work for a caterer back in the 80’s, and sausage rolls were one of our signature appetizers. I loved them, the guests l…

Octopus Aguachile

If you like ceviche, you are going to love aguachile.  Read more »

Aji Risotto Cakes - A Peruvian, An Italian and an Instant Pot Walk Into A Bar......

You all know how I love a show stopper and this one is a spectacular dish to serve the next time you have your boss/mother in law…

Double Stuffed Mushrooms - Smokey Stuffed Meatballs Baked in A Mushroom Cap

I made some really delicious Manchego Stuffed Meatballs with Romesco recently to serve as tapas style appetizer. In fact, they h…

Manchego Stuffed Smoky Meatballs with Romesco

I am on a mission to come up with a bunch of tapas style dishes that I can whip up for my summer entertaining because although I …

Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked…

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exac…

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a…

Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there’s no easier case to prove than pesto. That the nam…

Asian Shrimp Ceviche with Spicy Ponzu Sauce

this version was topped with a bit of red onion and more sesame seeds  It is no secret that we love ceviche around here but I onl…

Grilled Fava Beans – Flavor Flav, Indeed

I bet fava beans would be a lot more popular if people knew how to cook them, or even what they were. For many people, these are …

Eggplant “Bacon” – Because Fake Bacon is Better than Real Eggplant

I love that my wife, Michele , follows Questlove on social media, but not just because it makes me feel cooler by extension, whi…

Prawn Provencale – Eating the 80’s

I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetizer was called Prawn Provencale whe…

Moroccan Shrimp, Roasted Carrots and Labneh

The weather has been so lovely this week and suddenly,  February feel more like March so I am having a hard time getting excited …

Buffalo Chicken Nuggets - Made from Parts, Not Pieces

I’ve always wanted to show my method for making chicken nuggets . Not because I’m proud of how well they came out, which I am, b…

Sloppy Dip – G.I. Joe (Generally Inspired-By)

Don’t let the catchy name fool you; this sloppy Joe-inspired dip really shouldn’t cause that big a mess at your Super Bowl party,…

Pâté de Campagne – Finally, Something Complicated

Every once in a while, I get a food wish that has nothing to do with a specific recipe, but rather it’s a request to post somethi…

Deviled Lobster Tails – There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I…

Stuffed Persimon® with Persimon® Black Pepper Gastrique

This post is sponsored by   Persimon®  It's November and that means it's Persimmon season which also means it's time …