This is the bruschetta version of my burrata salad — same flavor contrasts, but now built on thick slices of grilled sourdough rubbed with raw garlic. The bread becomes the vehicle, and it’s a perfect way to show off a homemade loaf. Creamy cold burrata against warm garlicky bread, sweet caramelized potato against tart blistered…
Fried pickles done right—crispy, tangy, and gone in about thirty seconds. These aren’t the sad, soggy bar snacks you’ve had before. Cocktail cucumbers get pickled, breaded in seasoned flour, egg wash, and panko, then fried until golden and crunchy. They’re addictive. I made these in resort kitchens where we needed bar food that actually tasted…
Stuffed mushrooms are one of those appetizers that disappear fast. These are simple but packed with flavor – the mushroom stems get sautéed with shallots and garlic, then mixed with fresh herbs, nutty Gruyère, and panko breadcrumbs. The filling goes back into the mushroom caps, gets topped with more cheese, and bakes until everything is…
The croque monsieur is a French bistro classic – a hot ham and cheese sandwich topped with creamy Mornay sauce and broiled until golden and bubbling. This version uses slices from my Pain de Campagne and gets cut into quarters after baking, making it perfect for sharing as an appetizer or light lunch. It’s rich,…
This is a cheese board built around three cheeses with distinct personalities: creamy Brie, aged Manchego, and bold blue. Each has a different texture and flavor profile. Together they offer contrast—mild to strong, soft to firm, creamy to crumbly. The accompaniments support the cheeses without competing. Candied pecans add crunch and sweetness. Fig jam pairs…
These mussels are steamed in white wine with shallots, garlic, butter, and parsley. They open in the wine, release their briny liquid, and create a broth that you soak up with bread. The technique is simple: sauté aromatics in butter, add mussels and wine, cover and steam until the shells open, finish with more cold…
This is what you make with leftover risotto. Arancini—Italian rice balls stuffed with mozzarella, breaded, and baked until crispy. In Rome, they call these supplì, and when you bite into them or pull them apart, the mozzarella stretches like telephone wires. That’s the whole point. This is Italian street food. You find these everywhere in…
This is the amuse-bouche you serve when you want to set the tone for the entire meal. Tiny crab cakes—more crab than filler—seared until golden and crispy, topped with a drizzle of bright lemon-herb aioli. One or two bites. Clean flavors. Elegant presentation. This is how you start a dinner party. The key to great…
What are Gougères? Gougères (pronounced “goo-ZHAIR”) are light, airy French cheese puffs made with choux pastry and Gruyère or Comté cheese. They’re crispy on the outside, soft and cheesy on the inside, and impossibly addictive. These are the elegant little bites you see at French bistros and cocktail parties. They look fancy but are surprisingly…