A ficelle, which is slightly shorter than a baguette and about 1-1/2 inches (4 cm) thick, is the French bread to choose for these crusty croûtes. They're bigger than croutons but have the same appealing crunch in a salad. While smaller than regular crostini, these croûtes provide just enough foundation for a delicious one-bite of dip, paté or spread. No ficelle in the bakery? Use half a regular baguette and cut in half lengthwise before slicing.
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Simple flavours are the hallmark of a good nibbling snack. To add nip to the nuts, change black pepper to cayenne.
Fresh bay leaves are readily available in the fresh herb section of most grocery stores. If you can't find them, stuff the trout cavities with fresh herbs such as dill, parsley, thyme or tarragon. Arctic char is also particularly good prepared this way.
Liven up classic steak with a delectable sauce. Or better yet, make the variations and offer all three sauces to sample and savour. You can refrigerate them for up to 3 days.
We love reinventing a classic, and these adorable mini tarts topped with chocolate buttons up the ante on beloved salted caramel. Think traditional buttery flavour but with a twist of strawberry and the essence of smoky black pepper. This recipe makes enough caramel to have extra for drizzling over fresh berries or ice cream.
Crispy, lacy potato latkes are a staple at many holiday tables. Depending on your tradition, use matzo meal or all-purpose flour, and kosher salt or table salt.
Use Himalayan pink salt for a pop of colour!
Watching your sodium intake? Omit the Kalamata olives and salt.