Starters & Party Snacks

Parmesan Black Pepper Potcorn

This crunchy snack is perfect for a Super Bowl and we highly suggest sharing the bowl. Replace the cannabutter with unsalted butter if you would like to eat the whole bowl to yourself…

Za’atar-Spiced Crispy Chick Peas

These are an addictive snack with plenty of delicate crunch. If you’re not familiar with za’atar, it’s a relative of the thyme plant that grows wild in Israel. In the U.S…

Xinh’s Baked Oysters on the Half Shell

These exceptional baked oysters are a fine reminder why gastronomes should care deeply about the state of the ocean. Closely watch the oysters so they don’t burn…

Black Cod Rillettes

Rillettes are a rustic sort of pâté, usually made from land animals—pork, rabbit or duck that is braised until fall-apart tender, then whipped with additional fat to make a luscious spread.

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…

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