This Smoked Salmon 7-Layer dip from Bon Appetit is very festive and just right for a holiday party.

My colleague and friend Stephanie makes the most marvelous dip, and we pester her to bring a batch to us at least monthly.  It’s ‘formal’ name is Creamy Jalapeño Dip, but we mostly refer to it as Green Dip.  And sometimes, Crack Dip (because it’s addictive).…

Churrasco’s chimichurri sauce is sooooo good: foodie-worthy and simple to make.

My Aunt-Mom turned me on to this terrific and easy recipe for remoulade a few years ago. The recipe on the McCormick’s web site suggests serving it with boiled shrimp, which is how I first encountered it, but it is good in many, many other ways.

We love salmon at Glover Gardens.  Smoked, baked, grilled – you name it.  Occasionally, there are leftovers, which we regard with glee, because that means we can make this salmon spread.  We prefer to make it with Tom’s Smoked Salmon, but any smoked or cooked…

I might be a Condiment-aholic.  I love-love-love condiments. Especially those with southwest flavors.  One of the simplest, oldest and best of the southwest condiments is salsa. I found a wonderful fresh salsa recipe years ago in a cookbook called Jane Butel’s Southwestern Kitchen, her Garden…

With its appealing colors and burst of Mediterranean flavors balanced by the tangy saltiness of the cheese, this dish is one of my family’s favorites.

At Glover Gardens, summer brings lots of grilled shrimp, and sometimes we have leftovers. This creamy, spicy dip is quickly assembled and makes the most of leftover grilled shrimp and is the perfect appetizer for a summer barbecue.

A few simple steps transform Pico de Gallo into a simple and delicious guacamole.