San Antone Black Bean Salad by Amos Miller

With friends and family living in the great state of Texas, my frequent visits have always meant new flavor profiles to experience, new ways to express myself in the kitchen and when I am invited out and asked to 'bring something to pass'. I developed the following recipe to assure that I would seldom have to carry home any…

Orange & Black Olive Salad by Amos Miller

A Moroccan favorite, as made by my friend, Chef Paula Wolfert, as found in one of my very favorite books 'Couscous and Other Good Food from Morocco'.

Mediterranean Summer Salad by Amos Miller

This Spanish-influenced salad is refreshing anytime you have it - from a dinner party to a picnic lunch. Bright notes of lime and cilantro. the wonderful pairing of sweet onion and navel orange, the sensuously smooth silkiness of avocado and tomato, all set off by the crisp crunch of toasted almond slices and the elegant earthiness…

Smoked Salmon Bagel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon Bagel

Almond Frosting by Krystina Castella

Banana Nut Appetizer by Wendi Taylor

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Avocado salsa by Lemon Squeezy

Enjoy on the side or as a dip

litchi with papaya by sunil k.nayar

fresh and ripe litchi with papaya

Tuna Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Croissant stuffed with Tuna salad.

Avocado with a mediterranean vinaigrette by Brett Ede

Homemade Nutella by Dominick Costa

If you don’t like Nutella, you better be allergic to nuts, because I see no other explanation! Nutella is one of the most delicious spreads on this earth, made from Hazelnuts and Chocolate. There are hundreds of uses for it, and today, we are making our own batch! Later on I will put it to use, but for now, whip out your food…

Southwest SpiceRub by Ben

"This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand."

FIELD GREEN SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FIELD GREEN SALAD

Dry Rub by John Greenler

I use this rub for fish, Chicken, Pork and Beef.

Tropical Crunch Snack Mix by Brett Ede