Soft Scrambled Eggs with Chives

soft-scrambled-eggs This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.

Sausage and Grape Skewers

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This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

Gigantes Beans

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I fell in love with these giant beans--often served as part of a mezhedes spread--in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.

Make-at-Home Socca

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Made with chickpea flour, socca is a traditional snack from the South of France. It's also an easy gluten-free (and vegan) appetizer for summer entertaining.

Sustainable Tuna Caponata

An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.

Coppa-Wrapped Dates with Blue Cheese

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This appetizer recipe is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!