recipes: appetizer/snack

  • Spicy Walnut, Hazelnut Dulce Snack
  • Albondigas al Jerez with Sauce Romesco
  • Almond Butter and Coconut Chia Seed Pudding with Mixed Berry Coulis
  • Almond Rosemary Crackers
    Featuring buttery and earthy tones, this grain-free cracker pairs excellently with a savory tapenade. almond floursunflower seedschia seedsfinely minced fresh rosemaryminced chivessea saltolive oilwatercoarse sea salt for garnish
  • alton brown’s slow-roast tomatoes
    Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day. This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed. Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread
  • Anytime Bars
  • Apple Crisp with Cashew Cream Topping
  • Apple, Pear and Nut Cream Parfaits
  • Arancini
  • Artichoke and Parmesan Dip
  • artichoke dip from Freeman's in NYC
  • asian sesame shrimp