Appetizers & finger foods

  • Artichokes with chive vinaigrette

  • Avocado & grilled onion tartines with roasted coriander-lime vinaigrette This avocado toast/bruschetta hybrid makes a perfect summer snack

  • Avocado hummus with toasted coriander & avocado oil

  • Avocado salsa with roasted cumin and homemade tortilla chips

  • Baked golden and red beets with anise vinaigrette

  • Beer-battered zucchini flower fritters with curried tomato coulis

  • Beet latkes with scallion and cayenne crème fraîche

  • Bruschetta with ricotta, grilled eggplant and fresh mint

  • Burgundy okra shoestring fries

  • Butternut squash and leek latkes with pan-roasted cumin

  • Cannellini bean dip with pan-fried mint

  • Charred broccolini with buffalo mozzarella, honey-roasted grape tomatoes and shaved jalapeños

  • Cheese fondue with chipotle & tequila

  • Collard greens & sweet corn buttermilk cakes with sumac-sour cream

  • Cooking with Didi Conn: Potato latkes with leeks

  • Crostini with ricotta, truffle honey and smoked salts

  • Cucumber linguini with fresh mint and fried capers

  • Easy-to-make, gourmet latkes

  • Eggplant caponata

  • Endive boats with fresh ricotta and baked beets

  • Flash-fried Brussels sprouts with garlic and lime

  • Fresh fig crostini with bûcheron cheese and thyme

  • Gougères with aged gruyère and cayenne

  • Grilled avocado

  • Heirloom tomato salad with bocconcini and basil

  • Marinated feta with pan-roasted shishito peppers & olives

  • Marinated olives with fennel, lemon and chili pepper

  • Melon carpaccio with lime & tarragon

  • Pan-fried olives with rosemary

  • Pan-fried stuffed zucchini blossoms with ricotta and garden herbs

  • Parmesan popcorn with rosemary butter

  • Parmesan-crusted fennel fritters with Meyer lemon dip

  • Parmesan-fennel twists

  • Parsnip and blue cheese mousse with tomato coulis

  • Pimientos de Padrón: the Russian Roulette peppers!

  • Potato “nachos” with smoked raclette, spinach & caramelized onion

  • Potato latkes with apple confit and crispy sage

  • Pullman toasts with carrot jam and triple crème cheese

  • Quinoa with Piquillo peppers, cured olives and frisée

  • Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade

  • Roasted asparagus with pink grapefruit, pine nuts and lemon-infused oil

  • Shaved asparagus & goat cheese bruschetta with chive-infused oil

  • Shiitake mushroom lettuce rolls with basil chiffonade

  • Spicy beet-green crostini

  • Spring radishes with homemade cultured butter and fleur de sel

  • Spring vegetable fritto misto with beer batter

  • Wild mushroom confit with garlic and fresh herbs

  • Zucchini fritters with sweet basil