This is the dish that made Chris Santos famous. The longtime judge on CHOPPED is known for his playful takes on culinary classics, and I was honored to work with him on his first cookbook, SHARE. These morsels are inspired by Chinese soup dumplings, but Chris gives them French flair. Be sure to read the Note at the end of the recipe about the dumpling yield.
When the Super Bowl comes around, I was working on Tommy Bahama’s FLAVORS OF ALOHA cookbook, and developing recipes from the Pan-Asian repertory. These wings were a huge hit, and now they are my go-to recipe.
Here’s a dip that pushes all of the right buttons—warm, creamy, cheesy, boldly flavored. Consider making a double batch because any leftovers (which are unlikely to happen) will reheat well.
Here’s another Italian specialty that I’ve learned to make in the last few years. It is meat and cheese pie, an Easter specialty loaded with cold cuts to celebrate the return to eating meat after a Lent-long fast. My version is based on the one from Patsy’s Italian Family Cookbook. I spent many hours at […]
These savory cheese tartlets with a simple cream cheese crust, topped with berries and herbs, are a fine appetite-rouser, and they look beautiful, too.