Appetizers
50 recipes for the apéritif, from tapenade to warm brie, to share around a drink.
Grilled Shrimp with Tropical Mayo
Hot shrimp, a squeeze of lime and a creamy dip streaked with passion fruit and coconut: Sauce Martin’s Amazonia hot sauce, built on the Trinidad Scorpion Moruga, warms the mayo with a fruity, lightly floral heat that never overpowers.
Comté with Chestnut Honey and Walnuts
Thin sticks of aged Comté, a few walnuts, slices of pear and a slow ribbon of chestnut honey: from Hédène’s Grand Cru Honey Box, the boldest, woodiest of the three honeys meets its match on the cheese board.
