For New Year's Eve, my friend Jenny is hosting a party with appetizers, and she's asked me to bring something. I know that she's already going to have buffalo wings, nachos, and virtually every chip and dip combination. To be different, I'm going to bring these goat cheese and dill endive boats. My friends won't be able to resist the combination of the crisp, slightly bitter endive with creamy, tangy goat cheese. Compared to the rich, bold flavors of the other appetizers, these crudités will be a breath of fresh air. To make these for your next gathering, read more

Although we are almost at the end of December, I highly recommend you wannabe mixologists make a cocktail entitled November. Created by Scott Baird, a dear friend, owner of 15 Romolo, and one of San Francisco's foremost bartenders, this concoction won the Nirvino Navan cocktail competition at Swig.

If you've never tried Navan, a natural vanilla liqueur, get your hands on a bottle stat! It's a great mixing liquor that can be used in both sweet and savory applications. This well-balanced, delicious cocktail balances out the Navan with a smoky scotch, while apple juice adds freshness.

To look at the recipe and check out a fabulous exclusive video of the bearded Baird making the cocktail, read more

After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.

Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more