A quick, healthy and delicious pomegranate spread that involves no pectin, sterilizing or canning! (gf, vegan)

Don’t let the name fool you because this is one of the easiest recipes I know. And it’s kids-proof!

Spanakopita Bites take all the flavors of the phyllo wrapped feta and spinach pastries and place them in a simple bite sized tart.

A delicious appetizer of goat cheese, pecans, and cranberries that you make in just 10 minutes. Delicious as an amuse-bouche or appetizer.

These summer fresh polenta canapés with lemony tapenade are naturally gluten-free and a snap to pull together! (vegan)

Lets make the exact Chinese restaurant replica of the famous salt and pepper chicken with one secret ingredient.

Ever want to resemble the famous Nobu salmon sashimi? Look no further. Learn the technique & exquisite flavor with no wasabi involved.

Smoked salmon appetizer bites with sour cream and dill

Marmite butter. OMG. On a sourdough bread. On poached chicken breast. Pan roasted scallops or trout… OMG.

Crunchy, cheesy, gooey broccoli stuffed croquettes, with cheddar cheese. (In spanish w/ g translate)

These light & delicious smoked salmon canapés make the perfect finger food!

Smoked Salmon and Cream Cheese Hors d’oeuvres – the perfect for party appetizers.

Clam Ceviche. Sharp and focused, sweet like the sea – these raw clams are marinated in lime juice with a hint of chile and cilantro.

Caprese Stacks with Candied Pancetta. As simple and glorious as it should be yet topped with a serious burst of umami.

These one-bite appetizers (or canapés) are perfect for the upcoming party season. They are elegant, tasty and even Whole30 approved.

A crossed between Asian and Mexican flavor. They are unique and extraordinary tacos that you’ve ever tasted.

I made a rich and delectable vegetarian Avocado Pâté. It may not be one bit less fattening than Fois Gras, but it’s “good fat”, right?

Rich & tangy Chicken & Cornbread Buttermilk Soup is based on the Southern tradition of crumbling stale cornbread into a glass of milk.

Yellowtail amuse bouche is seared yellowtail, wrapped in mirin soaked carrots on top of chimichurri sauce, adorned with a scallion spear.

What makes this standard steamed edamame so completely addicting is the innovative pairing of spicy sesame salt and Japanese chili powder.

How do you want to end the year? Naughty or nice? Savory Rugelach w/ Blue Cheese & Dates are rich and decadent and feel a bit naughty.

Pintxos are essentially Basque-style tapas. Bar food that’s eaten all day and all night with wine or cocktails. Mussels Escabeche.