This little appetizer really packs a punch—and it’s easy and special enough for any entertaining occasion. I whipped them up the other night for a little fundraiser and my guests were wowed, to say the least. Delicate, rare tuna sauced with a zingy wasabi mayo is a surprise presented in this bite-sized nibble.
Everybody loves fondue, but I’d never tried it with mozzarella. Wow! The mellow, nutty combination of mozzarella, mushrooms, and Fontina is one of the best fondues I’ve ever tasted. Serve it the next time you entertain, with salami, fennel wedges, Italian bread, and cauliflower or broccoli florets.
Elements of the popular Tom Ka Gai soup from Thailand—coconut milk, cilantro, lime, and chile—are used as a marinade for these shrimp skewers. Serve them as an appetizer or on a bed of basmati rice as a main course.
Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.
I just pulled out my Thai Banana Crab Cake recipe for a party I’m planning next week and shuddered. Don’t get me wrong, it’s one of my all-time favorite recipes. But, the last time I prepared it…oh boy. Have you ever completely embarrassed yourself with a dish you served? Well I have, and it was with [...]
Along with my co-hosts, Jamie Peha and Anne Nisbet, I just taped the premier show of our new radio program, TableTalk: Radio That Tastes Good. In the future we will be live the first Monday of each month interviewing tastemakers, talking about the best food, wine, restaurants and events around Seattle. If it has to [...]
This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.
I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.
As you can tell if you scroll thorugh my Soup category, I’m a big fan of cold summer soups. Because they’re meant to be served cold, by defintion they’ve been made ahead of time. When I’m entertaining, any time of the year, that’s very appealing. But in the dead of summer, it’s unbeatable for a [...]
The flavor of tomatoes fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a formal meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.
