These Greek eats have bold flavors that are plate-smashingly good.
Artichoke leaves scoop up dollops of taramasalata (a creamy dip) topped with caviar. Based on a recipe from Parea, 212-777-8448. Saucer, by Michael Aram.
© 2016 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.