Just in time for the holiday party season, chef Mitch Brumels at Ocean Prime Boston shares this recipe for a classy canapé. Fill a pot with 1 gallon of cold water. Add kosher salt and white vinegar.

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. To prepare, take cooked and skinned red potatoes, cut into 3/8-inch slices, and spread each with a spoonful ...

Give crowd-pleasing deviled eggs the shakshuka treatment by spooning smoky, garlicky harissa-spiked tomato jam onto each egg half. The velvety yolk filling includes tangy yogurt along with the usual ...

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 ...

We’re rapidly heading towards the Christmas period so I’m thinking about seasonal menus for the restaurant. One of the questions I’m often asked, apart from “how do I cook a turkey properly?” is what ...

In the old days, before sturgeon were at so much risk, pressed caviar was for those with czarist tastes but peanut butter budgets. It is an assertive black paste made from damaged sturgeon roe that ...

Canapés are constructed to be the perfect single bite, a sophisticated medley of flavors, textures, and colors artfully arranged and typically passed during cocktail hour at fancy shindigs. These mini ...