I'm so blessed to have a job that allows me to work from home. Even better is that I get to cook for a living! But that means some days all that comes out of my kitchen is cupcakes. Or doughnuts. Many days I don't even sit down to enjoy a real meal—breakfast, lunch, and dinner can consist of Marcona almonds, gummy cokes, and few bites of miscellaneous leftovers.
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Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next. Especially if there's a little bowl of tomato sauce for dipping and no one to stop you. More

Q: For Christmas I was given an Amuse-Bouche/Mise en Bouche set which includes bowls, spoons, forks and glasses. However, my cookbook collection lacks creative ideas for small sized appetizers. I'm looking for Amuse-Bouche ideas, recipes or even recipe book suggestions. Anything help would be greatly appreciated!

Sent by Stephanie

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You can call this oven-fried chicken or crunchy baked chicken or breaded chicken or any number of things. I like calling this dish Fake Fried Chicken because I feel like I'm getting away with something sneaky. More

A couple of years ago I developed a recipe for a nacho cheese sauce that I now use as a template for many an extrapolation on a theme, subbing in different spices and add-ins for variation. It is so, so good.

But first, you have to understand that great nachos begin with an even better cheese sauce. This one starts with a bechamel and combines two cheeses, plus spices, fresh tomatoes, and beer. Herein, find not only the recipe, but numerous options to customize this ultimate nacho topper to your taste. More

The Super Bowl is fast approaching. You may have heard me mention my love for football before, but to be honest I'm much more of a college fan than pro. It's just what happens when you grow up in an SEC town. That being said, I never need an excuse to come up with fun new appetizers.
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When we first heard from Stephanie Polluck over at Cupcake Project there was a moment of silence. It was quickly followed by head scratching and curiosity and then the stomach growling started. A cupcake made with blue cheese, hot sauce and actual chicken, this is one recipe you're just going to have to make to believe. More

Last week we introduced you to the Swedish Smörgåstårta (aka Sandwich Cake). Did you love the idea? Were you perhaps just curious about it? I was indeed curious, but I didn't want to shell out big bucks for a ton of seafood if it didn't work out. Instead, I made something a little more Super Bowl friendly and recognizable to American palates. Think of it as a club sandwich on steroids. (And in this case, that's a good thing!) More

Specialty: Offering raw, unfiltered varietal honey for the American table.
Price Range: ($$) Mid-Range ($$$) High-End

Honey can elevate a cheese plate, fruit bowl or recipe to desert status. Needless to say, as a dedicated appetizer enthusiast with a serious sweet tooth, I consume quite a bit. Bee Raw takes this sweet treat and turns it into a true experience More

Home cooks have to be a careful when it comes to a cookbook written by a restaurant chef. There often can be a disconnect between what it takes to get restaurant food onto our home tables when we don't have exotic ingredients flown to our doors and a dozen employees to prep them, not to mention years of professional training and the extraordinarily high btu's of a huge, multi-burner professional stove. So when I picked up San Francisco chef Mitch Rosenthal's new cookbook Cooking My Way Back Home, I'll admit I was a little cautious. Was this going to be one of those books that frustrated me with hours of prep work, and too many ingredients and complicated techniques? Read on for what I discovered. More