Appetizer
3523 recipes found
Green Banana Latkes
This green banana latkes recipe includes three green bananas, peeled and grated, one lightly beaten egg, salt, oil, and apple sauce spiced with Adobe sauce.
Sweet Potato with Raw Tahini, Sea Salt & Olive Oil
Super Easy, Super Nutritious, Super Satisfying Recipe
Best Black Bean Soup
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Avocado Mousse
Our savory mousse recipes is a velvety celebration of pure avocado, accented by lime, salt, and the tiniest hint of cayenne. It is light as a dreamy cloud!
Gravlax With Yogurt-Dill Sauce
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish. It’s a fillet of salmon cured in a mixture of salt, sugar and herbs. After two to three days, the fish emerges silky, flavorful to its core and easy to slice. While gravlax is traditionally cured with dill, I like to make a bouquet of herbs, heavy on the dill but including mint and basil as well. And while a sweet mustard-dill sauce is the usual sauce to go with gravlax, I’ve tinkered here too: my sauce is made with yogurt, a bit of mayo, white balsamic vinegar, lemon juice and yes, dill. It’s a bit tangier than the norm and perfect with the rich salmon. Serve on thinly sliced rye bread or crackers, and if you’ve got some pickled onions, add them to the platter.
Mark Bittman’s Minimalist Buffalo Chicken Wings
The skin in this recipe is fantastically crispy and the insides juicy, in exactly the way that a blasted roast chicken is. Mark Bittman's wings are a delight!
A Dozen Eggs
I burnt an entire pot of eggs today. This is the story.
Mini Crab Cakes
Everybody likes "mini" foods. They don't require utensils, and many times even plates. You have your own personal portion and do not have to share. And, best of all, (for those with a bit of OCD,) no one else touches it but you! That said, who actually likes the tedious work involved in producing enough of tiny portions to feed a group of hungry guests? Actually, I do. But even though, I try to find foolproof recipes with at least some make ahead components to make the process just a little more enjoyable. These delectable little bites fit the bill and are so yummy that even non-seafood lovers are hooked. It is not necessary to form the crust into cups. Just press it in a bit and top with the filling. As it bakes it combines to make a solid cup that easily comes out of the pan. Purchasing lump or claw crab that is already picked is pricy, but easy. Feel free to pick your own crab out of the shell, I do sometimes.
Purple Carrot Meze ( Tarator )
This is a traditional carrot meze dish that is very popular, only this time I used purple carrots for the lovely enchanting color..
Baked Brie
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don’t be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Methi Gota (Fried Chickpea Flour & Fenugreek Fritters)
The word "gota" comes from the Gujarati word "goti," meaning marbles. Gota are fried chickpea flour fritters shaped likes marbles. Add any greens like fenugreek leaves or cilantro to make the fritters soft inside.
Talelu Marchu (Fried Green Chile Pepper)
Shallow-fried green chile peppers, smothered in salt post-frying, give a hot kick to a Gujarati meal. But salt tempers the heat.
Papad (Deep-Fried Lentil Wafers)
Papad is a roasted or deep-fried crunchy lentil appetizer/wafer that is a staple of munchies in Indian restaurants. Find out How To Fry Papad in this recipe.
Roasted Carrot Salad With Arugula and Pomegranate
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Kohlrabi Fritters with Meadow Parsley
The sweetness of kohlrabi goes well with the bitter onion-parsley and flavour of the meadow parsley in this fritters recipe. Use potatoes and eggs, too.
Fava Meze with Purple Carrots
This is a popular Turkish Meze made from just 3 ingredients, dried fava beans, onions and olive oil. Meze is a selection of food served as an appetizer course usually served with Rakı because they are a perfect complement to the aniseed flavours of the traditional drink. Mezes vary across the country creating a vast array of specialities , many with strong regional associations. But it is more than just a starter. It is an experience. In Turkey, eating meze is a social activity; it’s chatting with friends and drinking rakı around the table for hours on end, while sharing spoons of hot and cold mezes, dipping bread into pickled or olive oil dressings, listening to traditional Turkish music . The beauty of this dish is that you can mold it into any shape you desire which result in aspic-like beauties on your table. This time I added purple carrots to give it a more vibrant color since it is usually a grayish light green. Adding fresh boiled broad beans completes the purple canvas. İt is always and always served with dill,( it is a sin to separate the duo ) sliced red onions and a good drizzle of extra virgin olive oil. You can try the original recipe without adding purple carrots. Enjoy!
Spring Salad with Citrus and Roasted Asparagus
As signs of spring approach, the citrus season is almost over, but grilling season steps up the pace. Four ingredients that provide varying textures and flavors combine to offer a refreshing salad that is dressed in lemony goodness. The great thing about this salad is you can use any citrus, and experiment with other roasted vegetables
Spicy Feta Dip
One of my favorite kind of mezze is spicy feta dip. The savory little appetizer was one of my favorite menu items at local greek restaurants in Astoria, Queens such as Elias Corner. Perhaps the best version came from a now closed gourmet shop on the Upper East Side which I believe was called litsitakos(sp?). They had great produce, prepared foods, cheese, salumi and made THE best pastistsio, moussaka, and spreads, in particular this feta dip. The people that worked there did so for over 20 years and were all phenomenal people from Greece, bangladesh and Ecuador. I never got the recipe but I knew it had jalapeño, feta and a little oregano. After trying out a bunch of different combinations, I came up with the closest possible version! Love this with fresh pita, baguette, crackers or crudite! It's hands down the most loved snack over the many years I had people over to my apt.
Blueberry Date Jam
This two-ingredient Date Marmalade recipe is a breeze to make and comes together in less than 20 minutes. It requires no pectin, sugar thermometer, or otherwise.
PB&D
Just a simple snack or appetizer. Great for kids after school or packed in their lunch bag.
Heart-Shaped Tamagoyaki (Japanese Omelet)
If you're looking for something special to make this Valentine's Day, here's a tutorial on how to make heart-shaped tamago without using any heart-shaped tools! Even though it might look complicated, if you can make scrambled eggs, you can make these. They would also be great for a Mother's Day breakfast in bed or just whenever you feel like surprising a loved one.
Roasted Eggplant & Beetroot Salad
This is a quick and easy yet a very delicious dish...
Celeriac Meze with Yogurt & Walnuts
This is another meze dish very quick and easy to make. You can serve it as a side dish or a salad on its own. Celeriac roots are quite often used in Turkish cuisine. I love the earthy flavours of this versatile winter root vegetable cooked or raw.
Dark Chocolate Covered Dried Apricots
This recipe's dark chocolate covered dried apricots are both sweet and salty with a hard dark chocolate shell and chewy apricot center! They're delicious!