Easy, smoked flavor deviled eggs with caviar topped.

Taramosalata – the Greek dip from salted fish roe.

Black-eyed Peas marinated in a tangy vinaigrette.

Vegan caviar made from beet juice and agar agar.

Better the second day: Cowboy Caviar does double duty as a salad or chunky salsa for game day.

Caviar served on cucumber.

Last night’s leftovers became Sunday mornings breakfast/lunch. Love a champagne-buzz on Sundays. (in Danish)

Smoked salmon deviled eggs, topped with salmon caviar. Bet you can’t eat just one…

Molecular cuisine… watermelon caviar.

Salmon tartare with horseradish, dill and roasted pumpkinseed oil, topped with salmon caviar and served on a salmon skin cracker.

Savory Corn Pancakes, topped with IKEA caviar. {vegan}

No fish or eggs here; instead, a thick, rich, confit-style condiment built out of roasted vegetables, slow simmered with tomatoes & herbs.

Cappuccino pudding with coffee caviar and an easy tutorial for creating your own gelatin caviar

Beet Pickled Spring Mtn. Deviled Egg with University of GA Caviar & Chives

Fresh cherry & caviar lentil salad with sherry dressing – GF, DF, vegan

This colorful bean salsa is a simple dish to put together for any size crowd, and it will keep well for days after.

Mentaiko Oroshi (Spicy cod roe with grated daikon)

Simple ingredients create an impressive first course or Sunday brunch, BUT you’ll need the right tool for the job.

Mojito Cheesecake Parfaits with Finger Lime Caviar – tastes just like the cocktail!

Scallops and caviar, made vegan, using a molecular gastronomy cooking technique.

A healthy and nutritious Black-eyed peas salad to usher in the New Year. Here’s to fortune and luck!