Appetizers

Green Olive Recipes

From fruity Italian cerignolas to firm and buttery luques and even briny California olives from the can, green olives are great as a stand-alone snack, marinated at home with spices of your choosing, or used to add flavor to a wide variety of dishes. To showcase this versatility, we've collected 15 recipes to inspire you, from simple fried green olives to an aromatic chicken, olive, and lemon tagine. See the recipes in the gallery » ....read more

Classic Appetizers with a Twist

10 traditional appetizers-from olives to crostini to shrimp cocktail-get unexpected updates to make exceptional finger food for your next party. See the recipes in the gallery » ....read more

Super-Simple Thanksgiving Sides

Thanksgiving preparations can get complicated, but your sides don't have to be. Prepare any of these scrumptious, simple sides, from creamed brussels sprouts to maple butter mashed sweet potatoes, in no time at all. See the recipes in the gallery » ....read more

Cóctel de Mariscos (Seafood Cocktail)

SERVES 4INGREDIENTS2 lb. medium cooked shrimp, peeled, deveined, tails removed½ cup shucked raw clams1 cup tomato juice¼ cup olive oil2 tbsp. fresh lime juice2 tbsp. minced red onion1 ½ tsp. Mexican hot sauce, such as Cholula1 ½ tsp. Worcestershire sauce4 cloves garlic, peeled2 canned chipotle chiles in adobo, plus 2 tbsp. adobo sauce from canKosher salt and freshly ground black pepper, to taste¼ cup thinly sliced cilantro½ avocado, halved, pitted, peeled, and thinly slicedSaltine crackers, for servingINSTRUCTIONS1. Place 12 whole shrimp in a small bowl and reserve. Roughly chop remaining shrimp and place in a large bowl with clams.....read more

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New bruschetta " meatball sub"

White Asparagus Soup Recipe

SERVES 6 INGREDIENTS 1 lb. fresh white asparagus 2 tbsp. sugar Salt, to taste 12 tbsp. butter 4 tbsp. fresh lemon juice 12 tbsp. flour 1 cup heavy cream   INSTRUCTIONS 1. Bring 12 cups of water to a boil in a medium pot over high heat. Meanwhile, trim about 1/2'' from the ends of the asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 1/2'' from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.) Reserve peels. Gather spears into 2 bundles and tie loosely with....read more

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Bruschetta with local asparagus Brie and villa mandori .....spring baby!