Sauteing the shrimp in their shells enhances their flavor, but you can peel and devein the raw shrimp first. If desired, substitute lumpfish caviar for caviar. This recipe is from “Last Dinner on the ...

To dress up these bright green canapes for the holidays, consider topping each with a few slivers of roasted red pepper or thin slices of red radish. Cut the avocado in half, remove and discard the ...

Note: A wire cheese cutter is ideal for cutting eggs, or use a piece of plain dental floss or thread. The croutons can be made up to a day ahead. The filling is fine for conventional deviled eggs, too ...

This recipe will be a welcome variation, both for you and your kids. When it comes to food, it's tough to please children. Making them eat those healthy greens can indeed turn out to be a tedious task ...

Pre-made lemon loaf cut into circles using 1 1/2-inch pastry cutter 4 ounces whipped cream cheese 2 tablespoons honey 1/4 cup chopped walnuts or pecans 24 fresh raspberries 24 small, fresh mint leaves ...

Somen is a staple food of summer in Japan. A simple dish of noodles, often chilled with ice cubes, dipped into a cool tsuyu broth and eaten with light, refreshing toppings like green onions and grated ...

When winter turns to spring, it’s time to welcome the return of lighter dishes to the menu. In partnership with Riddoch Coonawarra, we dive into how to make a retro-cool sourdough, ricotta, melon and ...

Chef Dan Olson from Railtown Catering and Cafe shows us how to make quick and easy canapés. • Trim the outside leaves off the Brussels sprouts, keeping them whole and intact. • Blanch leaves in salted ...

1. For shrimp butter: Heat the oil in a skillet over medium heat. Add shallot and garlic. Saute 5 minutes or until softened. 2. Increase heat and add shrimp. Saute 4-5 minutes or until shells are pink ...