The Best

Our friend Jamie brings these rosemary cashews every Christmas Eve and they truly are out of this world. They have the perfect blend of sugar and spice. Since she passed on her (um, Ina Garten's) recipe, I make them all the time; they are all you need with cocktails. Irresistible served warm out of the oven, they are also delicious packaged as gifts. Really, really truly a must try!!

Le petit deviled egg...tres chic

I am drawn to quail eggs. They are so adorable and I always want to buy them when I see them in their little crates. But what to do with the little guys? Well for easter, I did deviled quail eggs. Tip: hard boil your quail eggs in half water/half white vinegar and they'll be way easier to peel. The little labors of love are a fun twist on the classic but save the idea for a small crowd!

Day of the Dead Nachos Recipe

Oozy, Gooey, Melty Nachos Recipe

serves 8, make more for hearty eaters

1 bag of tortilla chips

1 (15 oz.) can of refried beans

12 oz. blend of grated monterey jack and cheddar cheese

assorted toppings

Spread a bag of tortilla chips over a tin foil lined cookie sheet. Top chips with refried beans and cheeses. Bake in a 350 degree oven for 15 minutes, until cheese is melted and gooey. Remove from oven and top with your favorite toppings. We like sour cream, salsa, guacamole, pickled jalapenos, chopped cilantro and scallions. Basically everything but black olives! Cut the nachos into four sections and then stack each section onto one another on a serving platter. Serve hot and enjoy!