Sweet, jammy caramelized onions over a creamy bechamel sauce sitting on top of a buttery, flaky puff pastry… flavors don’t get more beautiful than this.
Whether you’re a fan of eggplant or not, you’ll love this Baba Ganoush
It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)
No one really enjoys munching on plain raw celery, do they? Try simple pickled lemon pepper celery, instead!
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.
Post update: In the time of quarantine and “pantry cooking” I wanted to resurface this post. This bean spread is a versatile workhorse. It can be an appetizer dip, sandwich spread, or pasta sauce.
They look so normal, but pickled cherry, grape, or pear tomatoes are like little surprise flavor explosions in your mouth.
Three ingredients. Simple prep. Complete transformation in the oven in 30 minutes. This is the app you need for your next party.
Brunch, lunch or party finger food, puff pastry is your friend. Its rich, “1000” leaves of butter laminated dough make anything you encase within it shine. Like mushrooms in a béchamel sauce for example.