Appetizers RSS

Make these today. I made them for company and they asked when I was opening my restaurant.  I will make these again and again.....and again.

If it weren't for my friend Diana taking this photo, they would have been gone before I had my camera ready.  These are that good they will disappear!

Fresh, juicy raspberries stuffed with crisp Marcona almonds, combining bright sweetness with a rich, buttery crunch, then drizzled with a hint of honey.

 A smooth, creamy blend of chickpeas and tahini infused with bold garlic flavor, finished with a touch of lemon for a a rich, savory dip. This recipe is effortless if you have company coming and you need something to serve.

It is my understanding that this is called Chicken 65 because it was the 65th item on the menu at Indian restaurants. I don't care what they call it. You will want to eat it 65 days a year it's so good. Eat this as a starter or as an appetizer. Served with lemon wedges on the side.