Hazelnut and Olive Rugelach

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm,… more »

Seared Scallops with Leeks and Caviar Sauce

Serving the sauce at room temperature helps bring out the taste of the caviar.

Shrimp and Spinach Dumplings With Asian Dipping Sauce

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Asparagus with Wasabi-Mayonnaise Dip

You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a… more »

Large Stuffed Mushrooms

Smoked-Salmon and Cucumber Rolls

Bourbon Chicken Liver Pate

Though this pate can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead. If you use several small ramekins instead of a… more »