This rich spread is perfect for any occasion & when paired with crackers or pita chips, is a wonderful appetizer for entertaining guests.

This side dish consisting of crab atop fresh endive, walnuts, & dried cranberries tossed in a rich dressing, is a must-try for any crab lover.

The jícama is such an interesting little vegetable. It’s sweet, like an apple, and can be used as a stand-in for apples in many dishes.

Liven up your winter gathering with these exotic skewers served with a bold dipping sauce.

These fried wontons use a thin, pre-bought wrapper stuffed with a filling of ground pork, scallion, and a bit of diced shrimp.

This dish is a great way to serve decadent lobster to a crowd without breaking the bank.

These cookies are surprising in their flaky, delicate feel and their balanced flavor.

I wanted a down-home, comfy cookie. No bells and whistles, no nuts, no chocolate chips, no oatmeal. No spicy ginger, nutty peanut butter, or cloying molasses.

A light and tangy dressing paired with Brussels sprouts seems out of the ordinary at first, but the flavors work together quite well. The chestnuts add a nice crunch to the dish.

With just four ingredients, this dish speaks for itself; it is a dish that does not shy away from being rich and luxurious tasting.

I love peppadews. These little peppers can be found in the Zupan’s olive bar and are the perfect combination of sweet and hot. This whole salad is a bright and zingy little dish that can chase away any gray day.

In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy.

A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.

If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe? It includes bacon …

Homemade fritters with cinnamon-y apple filling drizzled with an easy caramel sauce.

Fresh, tangy, and crunchy salad with a light vinaigrette made with maple syrup, apple cider vinegar, and fresh tarragon.

Bake these sweet and tangy bars for special people this holiday season.

I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes…pretty much anything will go well with it!

Add a punch to ordinary sweet potato hash with a combination of chili powder, paprika, and ground red pepper.