- The Nutrition Professor's cowboy salad with jicama chip
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- This family favorite will keep well for at least a week in the fridge, says Timaree Hagenburger, "and beans are, after all, the single food most strongly associated around the globe with living a long, healthy life!"
- Devils on horseback
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Ann Evans describes this retro appetizer as a companion piece to "angels on horseback," in which oysters or scallops replace the dates. Any variety of date works well.
- Bruschetta two ways
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- Halfway between sweet and savory, this recipe featuring seasonal produce and flavorful cheeses is the perfect appetizer for entertaining!
- Bourbon red walnut pie
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Easy as pie
This recipe is a Masonek family favorite. It showcases the color and texture of red walnuts, making a beautiful—and delicious—addition to holiday tables.
- Braised clams with preserved lemons and cilantro
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- This Moroccan recipe is from Weir's "From Tapas to Meze," which in 1994 was nominated for a James Beard Award and named one of Julia Child's 12 favorite cookbooks.
- Warm olives with fennel and orange
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This dish mingles aromatic ingredients and was inspired by California wine country. Joanne Weir recommends pairing with a glass of sparkling wine.
- Roasted carrot hummus with vegetable chips
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- Joanne Weir's love affair with Mediterranean flavors began long before her culinary career. In the 1970s, she learned to make hummus from the mother of a Lebanese friend. This modern take is all her own.
- Almond, anchovy and fennel toasts
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This recipe comes from a winemaker in Provence who hosted Joanne Weir and her cooking students for dinner under the stars, among the vines.
- Spanish tortilla with spicy sauce
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Entertaining is easy with small plates featuring fresh, Mediterranean flavors, such as this recipe from Joanne Weir.
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