Zucchini Fritters With Cashew Aïoli
The creamy garlicky cashew aïoli uses Logan Petit Lot's Cashew Butter Sea Salt
How to make Chef Charlotte Langley’s seacuterie board
Forget about cheese and charcuterie. This holiday season, it's time for seacuterie.
Scout’s Smoked Salmon Dip with Crispy Chickpeas
This easy and delicious appetizer can be served hot or cold any time of year.
Keto Mini Eggplant Pizzas
Fresh mozza, goat cheese, basil and oregano give these mini eggplant "pizzas" an Italian kick without the carbs.
Rosewood Winery’s Beet Tartare
A mix of grated roasted beets, Dijon mustard, capers and lemon zest is topped with radishes and chèvre for an elegant meat-free
JinBar’s Ahi Tuna Crudo
Chef Jinhee Lee’s visually stunning dish features sleek raw tuna with sweet and spicy Korean aromatics.
