Time these so they come out of the oven a few minutes after guests
arrive. Just assemble them ahead and put in the oven 10 minutes
before you want to serve.

Time these so they come out of the oven a few minutes after guests arrive. Just assemble them ahead and put in the oven 10 minutes before you want to serve.

INGREDIENTS
¼ cup extra virgin olive oil, plus extra for coating the pan
12 fresh black Mission figs
6 ounces Gorgonzola
6 slices prosciutto, halved lengthwise, trimmed of most excess fat
Salt and freshly ground black pepper
¼ cup aged balsamic vinegar (at least 5 years)

DIRECTIONS
Preheat the oven to 350° F. Coat a baking sheet with olive oil. Make a shallow "X" with a sharp knife into the body of
each fig. Roll the gorgonzola into 12 small balls and gently press 1 into each fig. Wrap a slice of prosciutto around
each fig 1½ times, covering the cheese and leaving the top of the fig exposed. Trim away the excess prosciutto.
(If there are too many layers, the fig won't crisp up.) Arrange the figs, stem end up, on the baking sheet. Drizzle with
the olive oil and season with salt and pepper. Bake until the prosciutto is crisp, about 15 minutes.

DIRECTIONS
Preheat the oven to 350 F. Coat a baking sheet with olive oil. Make a shallow "X" with a sharp knife into the body of each fig. Roll the gorgonzola into 12 small balls and gently press 1 into each fig. Wrap a slice of prosciutto around each fig 1½ times, covering the cheese and leaving the top of the fig exposed. Trim away the excess prosciutto. (If there are too many layers, the fig won't crisp up.) Arrange the figs, stem end up, on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until the prosciutto is crisp, about 15 minutes.

Arrange on a platter and drizzle with the balsamic vinegar.

Everyone loves this dip—it's chic and understated. (And don't be afraid
of anchovies; they mellow in the hot oil and butter and make the dish).
Rather than piling the vegetables on a large platter, I arrange them in low
cylindrical glass vases from the florist or beautiful little bowls.

Everyone loves this dip—it's chic and understated. (And don't be afraid of anchovies; they mellow in the hot oil and butter and make the dish). Rather than piling the vegetables on a large platter, I arrange them in low cylindrical glass vases from the florist or beautiful little bowls.

INGREDIENTS
1 cup extra virgin olive oil
¼ cup (½ stick) unsalted butter
6 garlic cloves, finely chopped
1 tablespoon anchovy paste or 3 anchovy fillets
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 pounds fresh vegetables (such as radishes,
fennel chunks, endive spears and baby carrots)

DIRECTIONS
Melt the olive oil and butter in a small saucepan over medium heat.

Add the garlic and cook for 2 minutes, or until softened. Add the anchovy paste, reduce the heat to low, and cook for 5 minutes
(using a fork to mash the anchovy fillets, if using, into a paste). Add the lemon juice and salt and pepper to taste and cook a few
minutes more. Pour into an earthenware pot of flameproof casserole. Set the pot over a butter warmer or tea candle to keep warm.

DIRECTIONS
Melt the olive oil and butter in a small saucepan over medium heat. Add the garlic and cook for 2 minutes, or until softened. Add the anchovy paste, reduce the heat to low, and cook for 5 minutes (using a fork to mash the anchovy fillets, if using, into a paste). Add the lemon juice and salt and pepper to taste and cook a few minutes more. Pour into an earthenware pot of flameproof casserole. Set the pot over a butter warmer or tea candle to keep warm.

Arrange the vegetables in individual containers set on a tray around the bagna cauda and serve.

This soup is intensely aromatic. Tying the spices up in the cheesecloth
is the key to infusing it with a hint of clove and star anise. I like to serve
the soup in small glasses; they become the perfect amuse for cocktail party guests.

This soup is intensely aromatic. Tying the spices up in the cheesecloth is the key to infusing it with a hint of clove and star anise. I like to serve the soup in small glasses; they become the perfect amuse for cocktail party guests.

INGREDIENTS
3 sprigs fresh thyme
4 whole cloves
1 star anise pod
1 teaspoon multicolored peppercorns
1 large butternut squash or 1¼ pounds frozen cubed squash
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 shallots, thinly sliced
3 garlic cloves, thinly sliced
4 cups low-sodium chicken broth
¾ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons orange blossom, clover, or lavender honey
2-3 tablespoons hulled pumpkin seeds (pepitas), toasted

DIRECTIONS
Place the thyme, cloves, star anise, and peppercorns in the center of a piece of cheesecloth and tie into a pouch. Set aside.

If starting with a whole squash, use a vegetable peeler to remove all of the skin (it's very thick so be sure to get it all off) and halve
the squash lengthwise. Remove the seeds and discard. Cut the squash into rough 1-inch chunks.

If starting with a whole squash, use a vegetable peeler to remove all of the skin (it's very thick so be sure to get it all off) and halve the squash lengthwise. Remove the seeds and discard. Cut the squash into rough 1-inch chunks.

Warm the olive oil in a large saucepan over medium heat. Add the shallots and garlic and cook about 2 minutes, until softened
and fragrant. Add the squash, broth, salt, plenty of pepper, and the spice bag. Simmer, partially covered, until the squash is tender,
25 to 30 minutes for raw squash and 15 minutes for frozen.

Warm the olive oil in a large saucepan over medium heat. Add the shallots and garlic and cook about 2 minutes, until softened and fragrant. Add the squash, broth, salt, plenty of pepper, and the spice bag. Simmer, partially covered, until the squash is tender, 25 to 30 minutes for raw squash and 15 minutes for frozen.

Remove the bag of spices and puree the soup until super smooth with an immersion blender or in a blender. To serve, ladle
into bowls, drizzle with the honey, and garnish with the pumpkin seeds and a final drizzle of extra virgin olive oil.

Remove the bag of spices and puree the soup until super smooth with an immersion blender or in a blender. To serve, ladle into bowls, drizzle with the honey, and garnish with the pumpkin seeds and a final drizzle of extra virgin olive oil.