Appetizer

This charred broccoli salad is a recreation from my favorite from Dishoom, containing fruit and nuts and deliciously charred broccoli.

Rosemary & Mushroom pizza is a veggie delight, with a creamy garlic béchamel sauce base and a drizzle of maple syrup to finish.

Japanese Barbecue Baked Wings are marinated in Japanese Barbecue sauce, throwing in tons of umami leaving you with the same sticky fingers.

A festive holiday party spread featuring spiced pecans from Zingerman’s Deli, with a spiced pecan goat cheese log and spiced pecan cupcakes.

Butternut squash and burrata cheese pair perfectly together and are topped with pomegranate seeds and a drizzle of maple syrup.

Lemon feta dip is a cool, creamy and tangy addition to any table, from a barbecue to a tailgate and best for dipping or topping salads or sandwiches.

Gougères are cheesy pastry puffs made from homemade choux dough laced with sharp cheddar and Parmesan and make a savory, golden, crisp delicious pastry.

Steamed mussels in cider are a nod to the Emerald Isle,- fresh mussels cooked in hard cider with the hint of bacon and garnished with parsley.

These loaded chicken satay nachos are anything but cheesy, with satay-spiced chicken, fresh herbs and a peanut sauce drizzle.

Baked chimichurri chicken wings are easy herb marinated chicken wings, set to steep overnight before baked, not fried, the next day – done in less than 10 minutes active prep.