We consider this Ricotta Salata Avocado Olive Zucchini Bruschetta Recipe one of the most elegant summer appetizers of all. Made with marinated zucchini, smashed Castelvetrano olives, Marcona almonds, and shavings of Ricotta Salata cheese, it’s our favorite way to use up all the zucchini when it’s in season.
When I was traveling in Japan I had some amazing eats — gooey takoyaki, grilled skewers, and bowls of ramen. But, after a while, I wanted a good clean meal, and I entered the chirashi bowl. This is a Brown Rice Chirashi Bowl recipe for a classic Chirashi bowl with brown rice to make it even healthier.
Proof that salads can still be incredible in the colder months, this simple but sophisticated Shaved Root Vegetable and Goat Cheese Salad recipe is a must-make at our holiday table!
Our version of the amazing anchovy appetizer at The Whale Wins in Seattle, this White Anchovy Toast With Pickled Fennel and Apple Recipe is so elegant and sophisticated it’s begging to be served at your next cocktail party.
Look, entertaining can get stressful, which means easy but awesome appetizers are essential. During Fall, we keep these Persimmon, Fried Sage, and Goat Cheese Bites in heavy rotation because it’s sweet-salty perfection and so easy to put together it’s anything but stressful.
Toast is having a moment right now and no matter the style — avocado toast, smoked salmon toast, muhammara toast — we’re all about it. But if we had to choose, we’d probably go with this Toasted Brioche topped with whipped goat cheese and an Asian Pear Compote recipe.
A few years ago, I traversed Vietnam, and though the food was very regional, one constant was the Vietnamese iced coffee. We turn that classic drink into these Vietnamese Iced Coffee popsicles made with coffee grounds and sweetened condensed milk for the height of summer.