Kick off your next dinner party with these easy, seasonal dishes from Beard House featured chefs.
This stunning hors d'oeuvre is the perfect way to welcome spring. Use the freshest fish available and assemble as close to serving time as possible.
Chef Shaun Doty transforms this cocktail party staple by topping bruschetta with lemony shaved fennel, olive tapenade, and thin slices of jamón Serrano.
The humble pea comes out of its shell in this vibrant yet simple recipe, which pairs a sweet and nutty pea purée with seared, marjoram-seasoned scallops.