Kick off your next dinner party with these easy, seasonal dishes from Beard House featured chefs.
Salmon Tartare with Fried Quail Egg
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.
Bruschetta with Jamón Serrano, Fennel, Olives, and Pecorino Romano
Chef Shaun Doty transforms this cocktail party staple by topping bruschetta with lemony shaved fennel, olive tapenade, and thin slices of jamón Serrano.
Pan-Seared Scallops with Spring Pea and Grana Padano Purée
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.
