Appetizer
3523 recipes found
sweet potato mochi
This sweet potato mochi recipe is a sweet treat and a great and healthy snack. If you're looking for a different dessert--you found it! Now go make it. Enjoy.
Chicken Breast Meatball
Perfect as post workout meal or a fun addition to your noodles or salad.
Barlotti Beans Cooked Turkish Style ( Barbunya)
This barbunya recipe for barlotti beans with carrots and diced roasted potatoes is a classical Turkish-style summer vegetable recipe, eaten warm or cold.
Green Beans Cooked Turkish Style (Zeytinyağlı Fasulye )
This zeytinyağlı fasulye is a classical Turkish summer vegetable recipe, eaten warm or cold. Drizzle a extra virgin olive oil on top to add more flavour.
Danny Seo's Brown-Bag Popcorn
Homemade brown-bag popcorn is a blank slate for all your dreaming—how are you going to gussy it up? Here are four ways to get started, all riffs from cookbook author Danny Seo's new book, Naturally Delicious: 100 Recipes for Healthy Eats That Make You Happy (Pam Krauss Books, 2016).
Grilled Zucchini with Parmesan Panko Crust
Zucchini is my favorite summer vegetable to grill. They marinate well, can get a charred outer layer while staying sweet and juicy in the inside, and pair well with basically any summer meal (all you have to do is pick the right marinade or toppings!). This recipe is a really easy way to spice up your grilled zucchini.
Peach Ricotta Stacks
After eating an eggplant blood orange appetizer at a restaurant, I thought it would be a perfect with peaches! Grilled peaches, fluffy ricotta and seasoned eggplant are the perfect summer salad, appetizer or side dish. Drizzled with an honey sweetened balsamic reduction, this is the perfect way to enjoy your summer eggplants and peaches together. I topped mine with a cherry tomato, but a fresh cherry would be great too!
Baba Ghanouj or simply aubergine dip
Aubergine dip or in other words baba ghanouj with fresh lemon juice, parsley and olive oil served on toasted sourdough bred.
Caramelized Apricots & Lighvan Cheese Bruschetta
I love the sweetness of the apricots with Lighvan Cheese in this recipe, and then salt & pepper to balance it; you can not choose whether it is a dessert or not!
Grilled Garlic and Herb Bread
This grilled garlic bread recipe is not just a vessel for when you’re dipping it in a sauce or making a sandwich. Let’s celebrate bread on its own merit.
Grilled Green Onion Dip (Charred Scallion Dip)
This recipe is inspired by my need to find a homemade French onion dip. With charred scallions or grilled green onions, this recipe hits the perfect note.
Broccoli Walnut Soup
The goat cheese and walnuts add texture, but feel free to leave them out or add some croutons instead to this broccoli walnut soup recipe to make it your own.
Salmon Ceviche
This recipe is based off a few of my favorite flavors from latin cuisine.
Alex Raij's Mushroom Confit (Setas Confitadas)
This mushroom and garlic-scented oil are both as much a reason for making the confit recipe, setas confitadas, as the mushrooms themselves are. Delicious!
Mast-o-Khiar (Persian-Style Cucumber Dip)
This mast-o khiar is a gorgeous Persian dip recipe you can enjoy with potato chips, crackers, or bread. It is also a lovely side dish for any grilled meat.
Simple Avocado Toast
I don't live there anymore so I decided to make my own simple avocado toast recipe. For brunch, we added a bit more protein by topping with a fried egg.
Spicy Magic Corn
This quick recipe for spicy, seasoned canned corn is a great snack to make using pantry ingredients at home. You only need four ingredients for this easy dish.
Savory Matzah Brie
This version of matzah brie adds multi-dimensional flavor raising it several notches (Please note: This recipe was made with round hand matzos which have a smoky charred flavor so they need a lot of black pepper, however if using square machine made matzah please adjust seasoning and soaking time to half.)
Taco Tuna Quinoa Sliders
Taco Tuna Quinoa Sliders are packed taco flavor and protein to keep you satisfied The perfect grab and go lunch or snack!
Pea Ricotta Spread
This is perfect for a spring menu, as an appetizer or something to nibble on. It is really easy to prepare and it tastes delicious. Spread it on lavash, pitta bread or crackers, it is all so good.
Eggplant Fritters - Crispy on the Outside, Buttery on the Inside
Coating the slices in a thin batter prevents creates a creamy inside and crispy outside. This fritter recipe is the Bengali's favorite way to eat eggplant.
5-Ingredient Jewish Asian Cabbage Soup
Tongue in cheek. I had a very small green cabbage in my refrigerator that was begging for some attention. A few weeks ago I made some delicious chicken stock in which I had added a 2-inch nugget of fresh ginger. For months I have been making foxesloveslemons' Korean meatballs and therefore had an ample supply of Gochujang sauce. Armed with these three main ingredients, I made a delicious cabbage soup in a matter of 30 minutes. The cabbage and chicken stock make up the Jewish part of this recipe - the Gochujang sauce and soy sauce the Asian. This is quick, with a spicy and hot undertone balanced by the sweetness of the raisins. This soup makes a great lunch or a good first course.
Simple Roasted Eggplant Pate
This eggplant pate spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. This recipe is incredible!
Anya Fernald's Chicken Hearts Cooked in Brown Butter
Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within. I keep a couple of half-pint containers of chicken hearts in the freezer—they thaw quickly under warm running water, making this a great last-minute meaty starter for a vegetable-heavy meal. I usually plan for about three hearts per person, which guarantees you won’t have leftovers. If my daughter is in attendance, I need to make at least five for her—it’s probably her favorite meat dish after lamb chops. - Anya Fernald. From Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana (Ten Speed Press, 2016).