Make-at-Home Socca
Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to make this South of France staple at home.
More Recent Snacks & Sips
Alberto’s Grilled Marinated Asparagus
Use this asparagus--simple and addictive--as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Curry Quinoa Cakes
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Spicy Valentine’s Day Love Potion
Drawing from folklore, nutrition, and the laws of good taste, this invigorating beverage contains calcium-rich milk, zinc-rich pine nuts, and antioxidant-rich spices. A bit of honey lends sweetness. Will it help your love life? Who knows, but it’s a delicious and potent energy-booster nonetheless.
Guatemalan Guacamole
There's nothing quite like the buttery flesh of an avocado, made even better by the fact that they're loaded with healthy fats. Do be aware, though, that those same fats make this a calorically-dense dish . . . so just be conscious of your bites.
Chicken Pate with Brandy
This recipe is based on chopped liver--a k a “Jewish pate”--but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve with crackers, toasted rye or French bread, along with cornichons, a robust mustard, and dry white wine.
Endive Spears with Roquefort Mousse and Walnuts
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Candied Bacon
Can anything be more decadent than candied bacon? Looking like savory-sweet lollipops, these are wonderful crumbled into cookies, served over ice cream or as a nibble with cocktails.
Noemi’s Remixed Party Mix
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
Umami Stuffed Mushrooms
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d'oeuvre simply irresistible.
No Work Slow Roasted Tomatoes
I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my plum tomatoes.
Watermelon-Basil Agua Fresca
As refreshing as a slice of watermelon with a little hint of perfumed sweet.
Grilled Onions with Chile-Nut Puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
Grilled Crostini with Fava Bean Spread
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
favorite finds
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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