The best appetizers pack serious taste sensation into bite-sized packages, and this dish doesn't disappoint! "Sautéed shishitos are great to nibble on with drinks, and they're insanely easy to prepare," says chef Adam Tortosa.
This versatile dish can be adapted for any time of the year by substituting seasonal veggies. Chef Karrie Hills uses asparagus, fennel and beets in this version, but encourages you to use whatever seasonal vegetables you like.
How can you possibly improve on the warm, soft, cheesy goodness of baked Brie? By slathering it in poached cranberries and pecans, adding radicchio and serving with perfectly toasted bread! Chef Gayle Pirie shows how.
A few minutes of prep turns an already delicious fruit into an irresistible snack for kids and adults alike. While the kabobs can satisfy a sweet tooth anytime, the skewers make this recipe festive party fare, too.
Burrata, "butter" or "buttered" in Italian, is a fresh mozzarella cheese that's mixed with cream. San Francisco chef Adam Tortosa pairs burrata with sweet Asian pears, pickled onions and a rich garbanzo bean spread.
Too much zucchini? You can make this bread long after the season ends. Just grate the zucchini, put it in a freezer bag and keep frozen until you're ready to bake.
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