Chef Quincy Adams Erickson and I worked together in Austin during my stint as executive chef for a national chain. A graduate of the famed cooking school Le Cordon Bleu in Paris, Quincy now owns Austin’s Fête Accompli, a catering company specializing in fresh, handmade appetizers. I asked Quincy to give me a cocktail party recipe for this book and, as usual, she came up with a winner. Make sure you have a small cookie cutter that will make bite-size shapes that your guests can easily pop in their mouths. Use whatever shape you’d like: circles, hearts, stars, triangles, or squares.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.