Appetizers, Hors D’oeuvre, and Snacks

Fried Calamari

Makes 6 small-bite servings Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea […]



Makes 80 pieces Ingredients 3/4 oz (3 tablespoons; 3 envelopes) powdered gelatin 1/2 cup very cold water 1 1/2 cups granulated sugar 3/4 cup light corn syrup 1/4 cup honey 1/2 cup water 1 tablespoon vanilla extract 1/2 cup confectioners’ sugar, unsifted 1/2 cup cornstarch Directions Stir the gelatin into […]

Chef's Blog, Chef's Notes Plus

Recipes Between the Lines: Make a Slurry

Slurries are an essential tool for creating perfectly smooth and velvety soups and sauces. But.. what is a slurry? A slurry is a thickener consisting of a pure starch mixed with a cold liquid to form a thin paste or “slurry.” Cornstarch is used most often, but others such as […]


Shortbread Tartlet Shells

This recipe makes a lot of tart shells, and while you can halve the recipe, this tender and buttery dough freezes incredibly well. With just a quick trip to the oven, they are a vehicle for any filling, either homemade or prepared, making them an easy last-minute dessert option you’ll […]