Appetizer
3523 recipes found
Dandelion-Beet Salad
Wild dandelion greens are abundant in the spring, and you can find the organic cultivated ones from California in most supermarkets. They have a pleasant bitterness and are best tossed with a zesty dressing like the one here. But if you cannot find dandelion greens, you can also substitute sturdy, peppery arugula or watercress.
Baked Potato Soup
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).
Carrot-Leek Soup With Miso
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
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Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)
In this classic Roman dish, crisp, juicy shreds of puntarelle, the mild-mannered bitter green, are tossed with a potent anchovy- and garlic-heavy dressing.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.
Spicy Peanut and Pumpkin Soup
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Healthy Teriyaki Chicken and Mango Bowl
Healthy Teriyaki Chicken with Mango, Avocado and sweet red peppers.
Pasta with zucchini and fresh herbs
A simple and delicious pasta dish perfect for a quick summer meal.
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Minty Garlic Scape Soup
Packed with the fresh herbal flavors of mint, parsley, and the garlic scapes themselves, this simple soup can be served cold or warm.
Greens and Beans With Toasted Crumbs
This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck and simmered in duck fat. In this fast, vegetarian take, olive oil replaces the duck fat and chard stalks are cooked gently with scallion, garlic and thyme to create the flavor foundation. Summer vegetables are simmered in the infused olive oil until just tender, then served with toasted bread crumbs and fresh cracked pepper. The broth in this dish is the real star, so you will want lots of bread to soak it all up.
Sheet-Pan Feta With Chickpeas and Tomatoes
In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Simple Guacamole
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you’d like. It’s your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Chebureki
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
Borsch With Fish
Every Ukrainian family has its own style of borsch. Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she’s documented more than 70 recipes, including her mother’s “tomato-centric and cabbage-centric” borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.
Emily Meggett’s Crab Cakes
Mace, nutmeg’s peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
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Dodo (Nigerian Plantains) Recipe
Dodo (no, not the bird) is the Nigerian name for sweet, fried ripe plantains eaten in or alongside savory dishes, not dessert.
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Taiwanese Deep-Fried Squid Balls Recipe
Homemade squid balls that you can literally bounce off the wall.
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Binakol na Manok (Filipino Chicken and Coconut Soup)
This aromatic soup has subtle sweet notes from the coconut, floral hints from the lemongrass, and is slightly bitter from the addition of moringa leaves (also known as the horseradish tree).
Pepperoni Lover’s French Bread Pizza
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won’t create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that’s what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
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Ukoy (Filipino Shrimp and Vegetable Fritters)
Crisp, juicy shrimp and vegetable fritters paired with a spiced vinegar for dipping.
Tang Yuan
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger’s warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Tang Yuan (Sweet Sesame Dumplings)
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger’s warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Air Fryer Goat Cheese Fritters
Is there anything better than fried Goat Cheese recipe?? Only if it's made in the Air Fryer and therefore healthy! Make these Goat Cheese Fritters today.