Starters & Party Snacks

Pea Butter

Inspired by a (much, much more involved) recipe for pea butter in Modernist Cuisine: The Art and Science of Cooking, this simple spread is great used alone on toast, in place of butter, or—even better, in my opinion—slathered right over the butter, like a savory jam….

Sea Bean Tempura


1 quart vegetable oil, for deep frying
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
1 1/4 to 1 1/2 cups ice water
1/4 pound sea beans…

Apples with Goat Cheese-Hazelnut Mousse

When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts…

Rhubarb Bruschetta

These little pink-topped toasts make an impressive potluck dish—just wait until the food is being served to place the topping on each toast, so they don’t get soggy…

Recipe Box: Soft Boiled Eggs with Anchovy Mayonnaise

If you are having friends for cocktails or brunch, these are quite impressive. The key is to use the freshest eggs (local and organic, if possible) and highest quality anchovies you can find…

Emmer Fries

Although Sam will eat Emmer anyway as long as it’s cooked, after a bit more prodding he told me about these Emmer fries…

Parmesan Mushroom Puffs

An appetizing combination of toasted cheese and buttery wild mushrooms, these puffs are the sort of treat that impress guests without truly requiring much effort. Any meaty mushroom—even the standard button variety—works nicely….

Honey-Marinated Goat Cheese with Lavender

Left to marinate in the refrigerator for an hour or two, honey-soaked goat cheese takes on a little sweetness, the perfect complement to its natural tang. Serve with fruit, nuts, and slices of a great baguette…

Deviled Eggs with Sorrel-Pistachio Pesto

Sorrel looks like little elongated spinach leaves, but its bright, lemony flavor packs a punch. Whirl it into a quick pesto, and secret it between the white and yolk of a deviled egg for an herby surprise in each bite…

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