A grown-up remake of the onion dip I loved as a kid. This one features lots of deeply caramelized onions, sour cream and Greek yogurt.
A beautiful, spicy hummus recipe made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil finished with a few chopped olives and a bit of cilantro.
Inspired by a trip to Argentina, small crackers topped with an apple-zucchini relish, a tiny kiss of goat cheese, and a couple flecks of black pepper.
Grilled pizza recipe with an outline of techniques and considerations about the technique it takes to get grilled pizzas right - with topping ideas.
A vegetarian dumpling recipe featuring a simple pea, lemon, ricotta filling. Bright flavors and delicious steamed or pan-fried.
This cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward (utilizing just a few ingredients) and the dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents.
An updated, healthier version of my favorite artichoke dip recipe. Artichokes pureed with yogurt, tofu, Parmesan cheese, and garlic and baked until golden.
Made from polenta, buttermilk, cayenne pepper, and Parmesan cheese, this is a perfect party cracker recipe.
My dad's garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette. A garlic-studded, golden crusted masterpiece.
Great party finger food. A thick slab of polenta is sliced into the shape of a french fry and baked off.