Quail Eggs with Horseradish and Caviar

Quail eggs are so tiny and cute, I’ve always wanted to try them. I decided to hard boil the quail eggs and top them with a little horseradish, a nice salty caviar, and black lava sea salt. Tasty bites! Another option would be to serve soft-boiled 

Raw Cashew Hummus-Style Dip

This light and creamy hummus-style dip is a raw, dairy-free option. It’s really tasty and provides a nice flexible base for seasoning options. Start by choosing your favorite fresh green herb, such as basil, cilantro or parsley. Depending on which herb you use, you can 

Mushroom Liver Pâté

I love pâté although I tend to only make it during the holidays or as a hostess gift. I have fond memories of Christmas’ past, where, if this was on the hors d’oeuvre table, my brothers and I would crowd around and gobble it all 

Roasted Eggplant Dip

This versatile dip consists of roasted eggplant, jicama and onion. It’s really tasty! Serve it with raw vegetables and warmed pita bread or rye crackers, use it as the base for pizza in lieu of tomato sauce or as a spread on sandwiches, tossed with 

Wonton Crisps

Planning a dinner menu means off-setting richer, more filling dishes with lighter, more delicate fare so your guests don’t leave with heavy bellies. For tonight’s starter, I wanted an unassuming chip that would pair well with a flavor-packed topping, so I made my own using 

Kale Walnut Pesto

Who doesn’t love a fragrant, flavor-packed pesto? Typically made with leafy green basil, garlic, pine nuts, cheese and olive oil blended into a delicious paste – it’s a versatile spread that can be enjoyed in a multitude of ways. But why not change it up 

Deviled Eggs: A Go Anywhere Instant Party in Your Mouth!

Who doesn’t enjoy a good deviled egg? They’re perfect for potlucks, brunch or as a delightful afternoon snack. Not only are they delicious, they provide endless opportunities for variation.

Gravlax: A New Twist on an Old Favorite

Gravlax, or gravad lax, is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. These days, fermentation is no longer used in the production process. Instead, the salmon is “buried” in a dry marinade of salt, sugar, and fresh dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine. This same method of curing can be used for any fatty fish, but salmon is the most common.