RECIPE: Tuna Sashimi Hors d’Oeuvre

Maguro tuna with “seasoned avocado sauce”: guacamole. Photo courtesy Ippudo | New York.   Whenever we visit Ippudo—a creative Japanese ramen chain with luscious ramen soups and so much more—we’re inspired to adapt some of the recipes at home. This one is very easy and for hot summer days; it requires no cooking. Fresh tuna…
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TIP OF THE DAY: Grilled Hors d’Oeuvre

Grilled beef and horseradish-yogurt spread on a baguette. Photo courtesy Nature’s Flavours.   Even if you live in Maine, it’s still warm enough to grill outdoors. So the next time you have a cocktail party or a simple wine gathering, grill your hors d’oeuvre. (In French, “hors d’oeuvre” is used for both singular and plural…
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PRODUCT: Triscuits With Dill, Sea Salt & Olive Oil

Crunchy and good for you. Photo and recipes courtesy Nabisco.   Unlike many products we enjoyed as a kid,* Triscuits still taste as good to us as ever. The brand has just launched its first new Triscuit cracker flavor in five years: the Mediterranean-inspired Dill, Sea Salt & Olive Oil Triscuit. The classic, wheaty Triscuit…
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APPETIZER RECIPE: BLT & Guacamole Crostini

A guacamole BLT transformed into crostini hors d’oeuvre. Photo courtesy California Avocado Commission.   What’s better than a BLT? Well, there’s a turkey BLT and our favorite, the chicken salad BLT. And then there’s the guacamole BLT. Guacamole can be added to any of the above; or turn the concept into bite-size crostini—BLT appetizers. Microsprouts…
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TIP OF THE DAY: Christmas Hors d’Oeuvres

We topped a rice cracker with roasted red pepper, a bocconcino (mozzarella ball) and pesto. Photo by Melody Lan THE NIBBLE. Deck the “hors” and be sure to include some red and green hors d’oeuvre* at your holiday party. Some crowd-pleasers are very easy to make. Skewer: Take long toothpicks and make a skewer of…
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