A extra crunchy variation of the bánh mì sandwich, these nachos have a Moroccan spice blend that adds an exotic twist.
These Asian tuna nachos are light and tasty, and even the non-seafood lovers enjoy them. With one bite, you can experience four contrasting notes: the crunch of the chip against the soft tuna, and the salt on the wonton and tuna against the sweetness of the balsamic reduction.
These little meatballs are “the bomb,” judging by the reaction they get at parties. This great appetizer is good served warm or at room temperature.
Ever wonder what a pretzel baked from scratch tastes like right from the oven? This recipe is so easy and delicious, I call it “Pretzel Perfection.”
These fresh Asian spring rolls are light and delicious, and are a great alternative to the traditional salad. The raw carrots add a nice crunch, so there’s no need to fry the roll.
Truffle fries have become very popular in many restaurants ranging from high-end establishments to small-town pubs. With just one taste, you’ll understand why combining a highly-prized ingredient like the truffle with one of America’s favorite food can be so addictive.
These Parisian-style street crêpes are the real deal. During my trip to Paris, France, I discovered how wonderful, yet simple crêpes could be. The key ingredient to making these crêpes authentic is to use butter imported from France, such as Président.
Quesadillas are a great alternative to the grilled cheese sandwich or burger. One of my favorite combinations includes Mexican cheese, steak and poblano for some added heat.