Bagna calda, translates into “hot bath” And that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!.

Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!

The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastr but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.

My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!

Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!

I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

These little gems are slightly chocolate-y, but not too sweet, and are the perfect way to end a meal. They are so easy to prepare! The batter is made ahead, and then you roll the cookie in King Arthur pearl sugar to give them a beautiful crunchy white appearance like a pearl. Be careful! they will become as rare as pearls as they will disappear off your table!

This is a spicy, cheesy concoction that’s the signature dish at the Master’s Golf Tournament and I’m sure will soon be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar (I like to use Tillamook cheese from Oregon). The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving. That cheesy goodness, that slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.

Did you know that couscous isn’t a grain? It’s a pasta! It is just the perfect canvas that you can almost add anything to it. In this recipe, we are cooking it by leaving it out in a baking dish and then covering it with boiling water and plastic wrap. This seals in the steam, which cooks the couscous into little soft puffs of goodness. Apricots, golden raisins, and toasted pine nuts add color, crunch, and sweetness, providing a nice contrast to the spiciness of the meat and the tanginess of the sauce. Couscous is so versatile that it can be an elegant side or elevated to a hearty main dish.

I just got back from a visit to New York with my son and the first thing on our agenda was to get a proper New York bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.

Roasted beets really need a cape because they truly are a super food! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet!

These crab cakes are filled with beautiful lump crab meat, with just a little bit of breadcrumbs and an egg to just lightly blind them together. They are then sautéed and the best part can be made ahead then reheated just before serving. We are pairing them with a homemade remoulade sauce, a spicy traditional French dipping sauce that will make you want to dip everything in it and that is sure to kick-start your party!

These decadent little darlings are so flavorful! We toss them in Panko breadcrumbs and cook to a perfect crispy brown, and then serve them with a red pepper aioli. They are a delectable way to start your meal as either an appetizer or a first course.

This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.

This is a dish I know you’ll be making all winter long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!

A confetti egg is a name I came up with because I thought it sounded a whole lot better than hard-boiled and brined eggs! These are perfectly cooked hard-boiled eggs that we place in beet juice brine so that the whites turn a brilliant shade of pink. Sprinkled with “confetti” vegetables, it’s a festive way to start a party!

Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.

These crunchy beauties are always the favorite at my parties! We start by making our own curry seasoning blend and add it to sautéed ground beef, then use it to fill wonton wrappers and deep fry them to perfection. Served with a spicy mustard dipping sauce, they are positively addicting–I bet you can’t eat just one!

Who doesn’t love Madeline cookies? They are just the perfect size, and that adorable shell shape makes them so display-friendly! So, why not make them savory? As a nod to my southern heritage, we added corn meal, chives, and pepper jack cheese to the batter, lending a twist to the classic shape. They go perfectly with a cocktail.

Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite–it’s a disco party in your mouth!