- Roasted cauliflower florets with preserved Meyer lemon chermoula
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- What happens when roasted cauliflower meets a North African sauce called chermoula? You get party food worthy of, well, a party!
- Asian lettuce cups with caramelized chicken
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- Chef's tip: Have all your mise en place (prepped ingredients) together so you can cook the chicken and vegetables quickly over high heat.
- Caramelized fennel tartlets with prosciutto and goat cheese
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- Sacramento caterer Joan Leineke creates an inspired filling for ready-to-use filo shells from the grocer's freezer case.
- Grilled artichoke and spinach dip
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- Make it a party with this creamy dip from Russell Young, executive chef of the Hyatt Regency Monterey.
- Ultimate spinach dip
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- Made with fresh spinach leaves and béchamel sauce, it's the ultimate spinach dip to wow family and friends.