Food My Muse

When I was dreaming up these Wonderland Bluefin Tapioca Crisps for my Wonderland party, I wanted something whimsical and genuinely delicious. These appetizer bites were directly inspired by the Cheshire Cat, and they came out completely magical. The lightly cured bluefin tuna is tossed with fresh lemon zest and sits on top of a bright purple, airy tapioca crisp. It’s an ecce...

This deconstructed crab rangoon dip gives you the classic appetizer without the tedious folding. We turned the traditional sweet real crab and cream cheese filling into a cold dip, then finished it with a hit of savory salsa macha and a chili honey reduction drizzled directly over the top. Grab a warm, baked wonton chip and scoop it up.

We’ve all done the salami rosettes, but have you done the cheese rosette? I love making these. It is such a cute app for Spring and summer tbh! It is incredibly beautiful – creamy, cheesy, deeply savory, sweet & herby. These delicate shaved cheese flowers sit over an airy whipped brie gently folded with fig preserves and finished with a bright basil chive oil. I served t...

This four-way summer compound butter flight is exactly what your favorite toasted bread deserves. We are doing four gorgeous, summer flavors: a jammy roasted garlic loaded with parmigiano Reggiano, sweet corn and candied jalapeños, a tahini maple brown butter, and a fresh strawberry butter hiding a rich mascarpone with jam center. It is a stunning lineup, packed with massive...

These crab Rangoon taquitos take the flavors of American-Chinese takeout and have a little fun with them. You can fold your wonton wrappers the traditional way, you know…the way that you’ve had a million times…or you can roll them into fun, bite-sized taquitos and really spice things up! It is a simple twist, but rolling them into cylinders gives you a great creamy crab to w...