This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
Why limit yourself to one tasty herb when you could have two?
Yvonne Maffei of My Halal Kitchen introduces us to one of her favorite Iftar dipping sauces.
I have adopted a Tapas way of thinking when it comes to sharing a dish as a dinner guest -- small, individual portions that pack in a lot of flavor.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
This gooey and delicious baked brie makes a wonderful starter for any holiday celebration.
The longer Baba Ghanoush sits, the better it gets. I love to dip whole wheat pita and cucumber slices in it.
It's back to tomatoes and tofu for Chef Daniel Orr. Try these bite-sized vegetable cups as a finger-food starter or even as a main course.