Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, so I was thrilled when I found a recipe specifically for a tasty green olive spread. Because the olive's flavor takes center stage in this milk-based dip, I recommend using your favorite green Read more

One of the easiest appetizers ever, which I've made countless times, is baked goat cheese. Normally I smother it in marinara sauce and serve it with toasted baguette, but recently I came across a recipe that turns the baked goat cheese into a Tex-Mex-style dip. The marinara is replaced with roasted tomato salsa and tortilla chips stand in for the crostini. The resulting dip is so good I couldn't Read more

The dish that I've probably made the most in my life is guacamole. When I started cooking, it's the first thing I mastered; I still remember learning how to make it from my dad. It's a dip that I never get tired of because there are tons of different variations and it's just so good! My latest favorite involves a whole head of roasted garlic. It's amazing how creamy and rich this guac is. The Read more

Whenever I pick up hummus from the grocery store, I buy the spicy red pepper varietal rather than the regular kind. But while I've made the regular many times, I've never made red pepper hummus at home. Until recently! With the help of a food processor, it's super easy to assemble. You simply blitz everything and then season to taste. In this version, there are three kinds of peppers: roasted Read more

This year, several friends and I started an informal dinner party club. Each month, we take turns hosting; the hostess makes the entrée, and everyone else is assigned a supplementary dish like a salad, appetizer, or dessert. Most recently, I was assigned the appetizer to go with a baked cheese and sausage ziti. What to serve, I pondered, with a hearty pasta and a rich frozen dessert? The answer Read more

Marinated goat cheese at the market can be pricey, but it's one of the easiest things to make in your own kitchen. I picked up a log of chèvre and cut it into six even slices. Then, I raided the pantry and fridge for olive oil, vinegar, and herbs; like many marinades, you can easily alter it to suit what you have on hand. Marinate the goat cheese rounds for a couple hours in the fridge and up to Read more