Baked Brie with Cherry Apple Chutney, Flank Steak Crudites, Mini Buttermilk Biscuits with Ham and Dried Apricot Salad,  Canape with Red Wine Poached Pears, Blue Cheese and Hazelnuts

Mini Croque Monsieur, Profiteroles Stuffed with Blue Cheese and Prosciutto,  Warm Tomato-Olive-Mozzarella Dip,  Salmon and Spinach Puffs

Indonesian Crab Cakes, Mushrooms Stuffed with Spicy Cous Cous, Thai Grilled Shirmp with Lemongrass, Tunisian Chicken and Phyllo Bundles

Spicy Shrimp and Quinoa Soup, Barley Salad with Winter Greens,  Braised Lentil and Vegetable Stew with Wheatberry Pilaf

Roast Acorn Squash with Glazed Shallots and Honey Mustard Vinaigrette,  Pan Roasted Duck Breast with Lentils,  Apple Cake with Caramel-Marscapone Cream

Chicken Soup with Fennel and Saffron,  Roast Butternut Squash Soup with Candied Walnuts,  Spanish Chickpea and Chorizo Soup

Discover how versatile the potato can be!  Potato  Bread, Perfect Potato Puree, Potato and Root Vegetable Soup, Potato Gnocchi, Even Chocolate Cake with Potato Starch

Tabouleh, Roasted Red Pepper and Spinach Hummus, Tunisian Vegetable soup with Noodles,  Spicy Cous Cous Wrapped in Collard Greens

Salads dont have to be boring.  We'll show you how to jazz up your salad presentations and make them a new favorite in your kitchen.  Classic Ahi Tuna Nicoise, Thai Beef, Italian Antipasto

Sweet Soba Noodles with Shiitake Mushrooms,  Fried Ravioli with Tomato-Cheese Sauce, Saffron Fettucine with Shrimp and Olives

We'll look at different spice blends from around the world and explain how to use them in your day to day cooking to turn the average into extraordinary!  Egyptian Dukka,  Ethiopian Berbere, Herbs de Provence,  Indonesian Curry Paste

Tuscan Vegetable Soup with Sage, White Beans with Tuna  Whole Wheat Pasta with Braised Greens

Croustade with Tapenade, Swiss Chard Souffle, Braised Chicken with Olives and Herbs, Brandied Apple Tart