Appetizer
3523 recipes found
Chilled beetroot soup
The tang of the yogurt in this Chilled Beetroot Soup recipe is perfect with the earthy sweetness of the beets and it means you don’t need limes for tartness.
Turkish Quince Dessert with Apple Roses
I wanted to share the purest quince dessert recipe so you can enjoy the flavor of this wonderful fruit, poaching in red wine & using ginger are also options.
Spinach Artichoke Dip
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Inverted Puff Pastry
This inverted puff pastry recipe looks daunting but it's not. It's so easy! You can make puff pastry at home for nearly any dessert that needs crisp or crunch.
Ajvar
Lovely roasted pepper-based sauce from Serbia.
Cold peperoni salad/sandwich
Grandmother's recipe - peperoni , garlic, olive oil and old newspapers to pull a simple and delicious culinary rabbit out of the hat
Fried Tomatoes
Vegan and packed full with vitamin C, Galayet Bandora recipe originates from the Jordanian rural “food basket,” where tomatoes are grown near the Dead Sea.
Bits and Pieces Party Cheese Ball
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Black Rice Congee
Black congee is such a comforting dish, real warming, nourishing food. You can go the Asian route, or totally mix the recipe up and add Mediterranean flavours.
5 Ingredient Tuscan Bean Soup
This recipe is so simple, it's amazing how delicious it is. If you have a sage plant growing, you probably have all the ingredients needed in your pantry. The flavors of sage, white bean, and truffle oil are divine, and so warming. Every bowl is a special experience.
Spinach Salad With Pancetta and Fried Eggs
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Jacques Pépin's Fromage Fort
This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.
Spicy Ginger Lime & Hoisin Glazed Oven Roasted Spare Ribs (Two Ways)
Even though grilling season is over, this is two easy and succulent ways to get a fix for those barbecue cravings.
Apple Salad With Walnuts and Brussels Sprouts
Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.
Bacon Avocado Dip
Combine ripe avocados, crispy bacon, and lime juice with Lee Kum Kee Sriracha Mayo for a deliciously creamy, tangy, and spicy dip that will have your guests coming back for seconds. Serve with chips or fries, or use as a sandwich or slider spread!
Endive with Pecorino and Honey
This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting.
Cauliflower Crostone with Anchovy and Caper Sauce
This sauce is a classic from central Tuscany and known as Salsa del Valdarno, a variation of acciugata that uses capers in place of garlic. It's most often used to dress a thick, t-bone steak that's grilled over charcoal but left bloody in the middle. It's also a wonderful partner to cauliflower, in any way. I often toss the sauce with steamed or roasted cauliflower as a side dish, without the bread—but serving it on toast (as a crostone), turns this into a quick, satisfying-yet-light meal. You can also try the sauce spooned over eggs—boiled and halved, fried, scrambled or poached. Tuscans like it on fried beef or veal, too. For a quick and thrifty lunch, my husband's nonna used to stir it into spaghetti.
Heirloom Tomato Gallette
The Middle Eastern spices and added Balsamic and aged Mancheli Cheese really take this simple tomato pastry to another level!
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
Elena's Crispy Potatoes with Comté
This is pure comfort food, designed to make you feel cozy and satisfied. It's perfect for lazy days when you don't want to make anything too complicated or weeknights when you feel busy but still want something nice and warm to eat. Feel free to get creative and play around with different combinations of fresh herbs or spices to garnish this dish. I chose to garnish with fresh thyme, but you can use anything that inspired you (like rosemary, sage, or a pinch of cayenne).
Roasted Seabass with Shallots & Red Onions
Are you tired of cooking? Feeding crowds and end up washing dishes alone. This is the perfect recipe for you. Cook for your favorite person,yourself! this easy but delicious dish is for you..
Burrata With Romano Beans and Roasted Eggplant
Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.
Semi-dried tomatoes
Semi-dried tomatoes are softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. For this recipe, you can use any size of tomato.
Baked Brie with Fresh Blueberries
I love Blueberry Baked Brie Puff Pastry recipes. It melts nicely, pairs well with fruit & tastes even creamier with buttered dough. Can be made ahead of time.