Appetizer
3523 recipes found
Tadka Salad Dressing
Tadka is a recipe technique in Indian cooking, wherein you temper spices in oil. Using infused oil instead of plain oil injects flavor into a salad dressing.
Mousakas
Mousakas is a Greek recipe, with origin from Turkey. It's a summer dish you can find in restaurants, and also make at home and share with friends and family.
Sparkling Blackberry Lemonade
Easy homemade lemonade with a twist. This lemonade is 0 Weight Watchers points because it uses Stevia instead of sugar. The addition of sparkling water makes it so refreshing. The blackberries and mint add flavor. Plus, how pretty is this drink? Can be used as a base for a cocktail, but watch-out, it taste so good, you may over serve yourself!
Vegan ‘Queso’
This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.
Pan-Seared Gyoza
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from “The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)
Blueberry Jam with Lemon Verbena
I make this Lemon Verbena Jam recipe every year. It's simple, and the result is a delicious, sweet tart jam that's excellent with toast, muffins, & on crackers.
Hrutka - Slovak Egg Cheese
This Hrutka recipe can be prepared sweet or savory, plain or seasoned (from black pepper, paprika, curry, saffron act). This is the plain version.
Estela's Tomato Toast
An all-new, crunchy, juicy, rich, fancy, Genius recipe riff of the classic tomato toast sandwich from Chef Ignacio Mattos of the Estela cookbook and restaurant.
Takeout-Style Sesame Noodles
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.
Mom's 'Instant Party' Chile con Queso
Chile con Queso did the heavy-lifting for my mother. As far as crowd-pleasing party food goes, it is a sure thing: dead-easy recipe, consistent, and good.
Microwave Puffed Garlic
Delicious, crunchy, sometimes a little chewy pieces of garlic. Perfect for snacking on like smelly popcorn!
Vegan Cauliflower Soup
Creamy cauliflower soup topped with extra virgin olive oil! It's the perfect vegan recipe for anytime of the day or night. Only 5 simple ingredients and done in under 20 minutes.
Caramelized Roasted Garlic and Storage Methods
Learn how to perfectly caramelize Roasted Garlic! Use the recipe as a spread, in entrées, or on an appetizer; the possibilities are endless! Storage Tips too!
Bow Hill Mimosa Cocktail
We're talking about something good right here. Give it a try, mix it up from the usual--such a wonderful and sweet brunch beverage!
Padilla Black and Blue Cocktail
Here's a cocktail that will flash you back to sweet summer days staring out over the vast and beautiful waters of the PNW.
Hammock Tea Mocktail
A wonderful and refreshing drink perfect for the entire blueberry loving family. Best when mint is fresh and in season!
Bayview Bluebird Cocktail
This bluebird cocktail recipe is one of our favorites! Orange, vanilla and blueberries make an excellent trio. Add them to whiskey and whoa, now we're talking.
Spinach Feta Pinwheels
This crescent rolls packed with spinach and feta is a great 93 calorie snack you can eat anytime, any day. This recipe is decadent and delicious.
Maple Rosemary Kettle Corn
Trying to make this maple kettle corn recipe a little better for the planet, I decided to go with maple syrup instead of the classic granulated sugar.
Blue Moo Mocktail
Really, try it! This mix has the goodness of ice cream and the nostalgia of childhood. You'll be glad you gave it a go. Recipe by Eric Bemis aka pourfarmer.com
French 75b Cocktail
The original French 75 (invented circa WWI) had a ton of gin in it. It supposedly got its name because drinking one felt like getting shelling in the gut with a french 75MM field gun. The 75b has less gin, a little elderflower liqueur and of course, some cold-pressed blue goodness. The perfect blend of aromatic, effervescent, sweet and tart. This one feels more like catching 75 big fluffy snowflakes on your tongue...with a lot less effort. Words and recipe by Eric Bemis, aka The Pour Farmer (pourfarmer.com)
Blueberry Basil Martini Cocktail
This is a great, fresh-tasting cocktail perfect for fall. With the blueberry juice and live basil so accessible in markets these days, it's easy to make this cocktail a year-round drink. I love the way the herbal notes of basil play nice with sweet tangy blueberries. A few pickled blueberry passengers sailing a basil leaf boat top it off. Words and recipe by Eric Bemis, aka The Pour Farmer (pourfarmer.com)
Bow Hill Mule Cocktail
Recipe by Eric Bemis aka pourfarmer.com