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Appetizers

  • Moveable Feast

    Northern New Mexico Steak Tartare with Green Chile Aïoli

    The sweet, rich flavor and creamy texture of the beef resides well with the crisp vegetables and briny bite of cornichons. Working with raw meat while it is partially frozen…

  • Recipe

    Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts

    Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.

  • Recipe

    Mashed Cauliflower with Garlic and Anchovy

    This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.

  • Recipe

    Roasted Red Pepper Pinwheels

    Middle Eastern muhammara, a delicious roasted red pepper and walnut dip, fills these pinwheels, and the garnish of fresh chopped arugula gives them a bright finish.

  • Recipe

    Pancetta and Parmesan Tartlets with Basil and Cherry Tomatoes

    Crossing Mediterranean borders, this dish merges Greek phyllo with Italian influences in delicate and crisp tartlets. If you want a smoky flavor, substitute American bacon for the pancetta. Serve with…

  • Recipe

    Spicy Beef Rolls

    Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…

  • Recipe

    Ricotta and Goat Cheese Tart with Fresh Figs

    The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.

  • Moveable Feast

    Steamed Mussels on Grilled Toast

    In this dish chef Renee Erickson punctuates the sweet flavor and rich texture of mussels with the briny flavors of pickling juice and the crisp freshness of arugula and pea…

  • Recipe

    Lime Leaf Pico de Gallo

    Lime leaves have a strong citrus flavor, so a little goes a long way. Serve with an assortment of favorite chips like tortilla, taro, plantain, and potato.

  • Recipe

    Spicy Shrimp Crêpe Purses

    Serve the purses as an appetizer, or serve in a folded crêpe with a salad for lunch or a light supper.