Cuisine: Hors d'oeuvres
Spicy Lemon Pepper Sauce
This Spicy Lemon Pepper Sauce is perfect to serve with chilled shrimp.
By - Prep: 5 mins
Sautéed Fresh Chickpeas
Sautéed Fresh Chickpeas Fresh chickpeas are freshly picked green garbanzo beans. Fresh chickpeas are available only a few weeks a year in farmers and specialty markets. I happened to walk into a wonderful ethic market the other day and it's the first thing I spotted. I bought them without knowing what to do with them. They are freshly picked green garbanzo beans. This method sautés them in their shell and you eat them like edamame.
- Cook: 5 mins
- Yields: 4 - 6 Servings
Hard Boiled Quail Eggs
Hard Boiled Quails eggs are a great appetizer to keep your guests busy! Serving a cheese platter is an easy and takes the stress out of holiday entertaining. Buy a few different types of cheese, and arrange them with variety of things like nuts, crackers, cornichon and cured meat and you can't go wrong.
- Cook: 15 mins
Roasted Olives, Almonds with Lemon & Thyme
Roasted Olives, Almonds with Lemon & Thyme is a fantastic appetizer. Roasting the olives makes the flavors more intense.
- Prep: 5 mins
- Cook: 25 mins
Hummus
This Hummus recipe is perfect. In 1977, Julee Russo and Sheila Lukins opened and ran a gourmet food shop in New York City called The Silver Palate, the first gourmet carry-out shop in Manhattan. It happened to be around the corner from my first apartment, which was 333 square feet facing North with a reflection of the Empire State Building in the window across the street. (I was trying to put a spin on my teeny tiny studio apartment!) In the 1980s they wrote The Silver Palate Cookbook, which had an enormous influence on me. I got really serious about cooking during this time.
