Appetizer
3523 recipes found
Homemade Whole wheat bread
Make a delicious bread with few ingredients !
Grenailles potatoes
This Grenaille Potatoes recipe can accompany many dishes. It's extremely easy to make, with only potatoes, salt and oil as ingredients. Enjoy!
Tackle Game Day Hunger with Fire Roasted Ribs
Football Sunday just isn't the same without a winning roster of hearty snacks and appetizers. And nothing says TOUCH DOWN like a rack of pork ribs! Win MVP status with this better-for-you version, baked to perfection with a dash of salt & pepper and a kick of Rojo's Fire Roasted Salsa. Pair it with an ice cold beer and you're in for a winning season!
Pea Nut-less Butter
This homemade pea butter is the perfect nut butter substitute for a person who is allergic to peanuts. It uses dry peas, oil, and syrup for texture and flavor.
Savory Stuffed Baked Apples
Apples contain soluble fiber, which helps decrease your risk for cardiovascular disease by lowering cholesterol. Try this Stuffed Apples Savory recipe today!
Gnocchi with Leftover Parts
In the fall, I often have two items lurking in my fridge.. leftover mashed potatoes, and leftover pumpkin puree. I've often thrown them out, much to my dismay. No more! After long research into "leftover mashed potato gnocchi," I think I've finally got it right. Many "leftover mash gnocchi" recipes don't take into account the extra liquid added (because really.. who doesn't put butter or cream in their mash) and you end up with a sticky, gummy mess. These were perfect—light, tender, but still toothsome, and is easy as pie to make. This recipe requires a little bit of "feeling it out," as the amount of flour will vary person to person, and a smooth mashed potato with as few clumps as possible will yield the best results.
Garlic Soup With Pasta and Peas
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
Smoked Whitefish Deviled Eggs (Dibbuk* Eggs)
Smoked Whitefish Salad on a toasted bagel is a brunch-time greatest hit. Ditto smoked fish with eggs. In this recipe you slather it on hard boiled eggs.
Strawberry Lemonade Fruit Roll Ups
DIY Strawberry Lemonade Fruit Roll Ups with only 2 ingredients. Low-glycemic, gluten-free, Paleo, and kid approved! Perfect for nut-free school lunches.
Malgorzata's Mango Caprese
I Learned this simple recipe from my Polish friend Malgorzata. It is super simple yet the flavors are subtly enhanced by grated lime. Macadamia nuts adds crunchiness. You will not regret assembling this. This recipe is perfect for late summer when the best mangos hit the stores. Make sure to buy the freshest buffalo mozzarella.
Cheesy ham pesto appetizers
With this recipe I have had a lot of success! When we had a family party, I used to make it!
Easy Dumplings
Easy and delicious homemade dumplings without the wrappers, this recipe includes pork chorizo, chopped onion, cilantro, chopped lettuce, and thin carrots.
glazed spiced pecans
Crunchy pecans with a lightly spiced honey-maple glaze are yummy on salads or just for snacking. Ready in less than 10 minutes!
Homemade Hummus
This is an easy recipe for a homemade hummus. Once you make it you’ll want to do it again, and again, and again.
Red Tuscan Hummus
The creaminess of tahini and garbanzo beans balances nicely with the tanginess of the red pepper in this Tuscan Hummus recipe. Serve with pita wedges and enjoy!
Okroshka
The cold soup from Russia
Grilled Peach, Arugula and Blue Cheese Summer Salad
This salad is simple, vibrant, fresh and delicious. Using the best of summer produce, this salad lets the ingredients speak for themselves.
Classic Aperol Spritz
Aperol Spritz is a perfect drink for sipping throughout the year, whether it’s on a summer evening or on an autumnal afternoon. This classic recipe is timeless.
Best Gazpacho
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Four Seasons Oysters In Champagne Veloute
'Sichuan PaoCai' Sichuan Pickles
This sichuan paocai recipe for a naturally fermented pickle has no vinegar. The process is simple as vegetables soak in a jar with nothing but seasoned brine.
Watermelon Cubes with Feta and Balsamic
Watermelon and feta may not seem like they go together but believe me, they do! This recipe is quick, easy and with a balsamic tang, this appetizer is divine.
Watermelon snowball surprise
I must admit I'm not a huge fan of cheese and melon salads and with this contest I challenged myself to create something new that combines cheese, watermelon and prosciutto. With a hint of mint and for crunchiness (as I don't like the food too creamy) I added pistachio. The combination it's a winner as I was torturing myself if to add some smoked paprika or maybe a hint of chilly might have been more appropriate, but I have to say that goat cheese, pistachio and grilled watermelon it's a good combination for this sumptuous and delicate recipe. It's has everything: saltiness from prosciutto, caramelized flavour from the grilled watermelon, it's creamy and crunchy in the same time. Hope you'll enjoy it as much as we did!
Panzanella
At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.