When Spring arrives, we are compelled to enjoy the pleasures of the first green peas, for there is nothing as naturally sweet as these tender harbingers of the new season. This dish pairs the bright and creamy pea purée with a crisp and flaky puff pastry vol-au-vent, which “flies to the wind." 
We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to 2006!
The rich, smooth taste of the mascarpone blends delightfully with the tangy kalamata olives and thyme creating a deliciously creamy combination to savor. This focaccia recipe is highly adaptable, and can be flavored with any herb, fresh or dried. We have included other mascarpone spread variations below.
ReMARKable Palate #71: CityMeals on Wheels and Chicken and Grapes
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What a year it’s been for me! Twelve months ago I was in paradise, but also in a small version of hell: I was working as a private chef for a billionaire, traveling back and forth between New York City and a private island in the Caribbean on a tricked-out 727. What a glamorous life, eh? Well, actually, when you’re the one charged with making it glamorous, it’s not exactly a walk in the park... (read more)Get an inside look at the edible gardens at Copia, the American Center for Wine, Food and the Arts in Napa Valley. Sherry Page, Owner of Culinary Getaways interviews Colby Eirman, the Director of Gardens at Copia and gets his take on pest management, French intensive gardening and why Copia is even a great place for kids! For current discounts and wine promotions, call us toll-free at (800) 276-9210 and mention code: PC32 (that's Papa, Charlie 32).
Lemongrass is used in this recipe as both a flavor component and a presentation tool. The stalks, when used as skewers, delicately flavor the shrimp from the inside, while the sweet, spicy marinade opens the palate. Because the shrimp are so flavorful, the dipping sauce should be treated more as a garnish rather than a sauce. The trick is of course not to overcook your shrimp. We use Vietnamese spotted prawns for this plating -- the large, luscious crustaceans provide a meaty platform for the fusion of ingredients. Your first taste is the succulent meat of the shrimp and then the explosion of flavor components arrive on the palate. 
The French phrase hors d'oeuvre (often pluralized as hors d'oeuvres in English) literally means "outside of the work," and originally referred to an outbuilding not incorporated into the architect's main design of a house or building. The phrase eventually found its way into the culinary lexicon, meaning appetizers served apart from the main course of a dinner.
This is our adaptation of a traditional hors d’oeuvre favorite. It’s a fun way to indulge for a large New Year's Eve party, and although it uses quite a bit of caviar, the dish serves up to fifty people at a party, so your investment will go a long way. You can use American Roe such as Paddlefish, or even a combination of different colored roes, laying them out in a fan pattern on the top of the dish.