Appetizer
3523 recipes found
Watermelon Feta Salad with Basil, Mint & Huckleberry Balsamic
Perfect Summer Side Salad
‘Nduja Deviled Eggs
Tara Duggan's Chard Stalk Hummus
An ingredient you've been throwing away is actually the key to this smooth Swiss Chard Hummus recipe. Serve at room temperature with a nice rustic bread.
Blue Cheese Potato Chips
Inspired by a blue cheese sturdy potato chips dish at Buckhead Diner in Atlanta, this was the first recipe I invented that people actually wanted to eat.
Fresh Kelp Pasta
The Kelp puree in this Pasta recipe adds a mild sweetness and salty minerality that tastes of the sea. It's works great as a base for a cold seaweed salad.
Crispy crackers with a crust of mustard and poppy seeds
This is a recipe for Crispy crackers with a crust of Mustard and poppy seeds. The idea arose when I decided to replace my Doritos with something healthier.
Harissa Bean Dip
A simple white bean dip gets kicked up a notch with a few tablespoons of spiced red pepper paste - harissa! I've been throwing it in everything, but this dip has got to be one of my favorites. I serve it here with homemade flax crackers, but any of your favorite crackers, toasted bread, or sliced veggies would pair great with this saucy dip!
Raspberry Sage and Argan Oil Chia Pudding
Sure chia seed puddings are really popular these days, but that's not the reason you should try them... They are easier to make than they look, and even more delicious than they sound! And this recipe tops the list for us... The herbal aroma of the sage complements the sweet raspberries perfectly while the Culinary Argan Oil adds a world of flavor rounding out your bite. It's so rare to find foods that are delicious, healthy and easy that we made this our morning go to!
Wild Gochujang Wings
These “Wild Gochujang Wings” from Bibigo are a delicious and easy to make finger-food recipe that’s great as a snack, appetizer, or a main course!
Caprese Quesadillas
This caprese quesadilla stuffed with mozzarella, tomatoes, and basil is the perfect way to spice up a Mexican favorite
Grilled Quail with Sage and Pancetta
You will rock all your friends when you start your next barbecue with this tasty morsel. Quail is so tiny, it just has to be an appy. Be careful, it's easily overcooked.
Wild Leek Pesto
For this pesto recipe, place the leeks in a food processor and pulse until roughly chopped. Add the pumpkin seeds and enough olive oil to process finely.
Brie En Croute
I love brie and when you wrap it in puff pastry and stuff it with sweet filling, it can't really get any better. I make this appetizer for every get together and there is never, ever any left over.
Fried Snails with Olive Oil & Rosemary (aka Boubouristoi)
In Crete we call snails boubouristi, which means "with their head looking down". Being a student in Crete, I had to learn to cook fried snails for this recipe.
Crispy chicken legs with a mustard crust
Well I suppose I am gone for a month now and the truth is I missed you guys. However this getaway was such a must if I wanted to concentrate in the one and unique event of my graduation. So now I'm a biologist with a degree and I'm bananas about this, plus I have some brilliant plans for the near future. But, first I will share with you the most simple recipe (like all delicious recipes of this world) for crispy chicken legs.
Wilted Arugula with Anchovies and Fried Bread Crumbs
This version of wilted greens is one of my go-to's and is seriously packed with flavor. Arugula, anchovies and bread crumbs come together in this tasty recipe.
Yogurt with marzipan, poppy seeds & walnuts
I have news for you, brilliant news! I may disappeared for a while from the face of the internet, but I returned with (delicious) discoveries. Take, therefore, a chair, sit down and listen to me very very carefully. I have for you a perfect-to-the-moon-and-back recipe. Well, it's not exactly a recipe, but a more how-to mix-3-ingredients kind of fancy description. When you purchase the ingredients and you try it, come back to discuss your experience. [...] Isn't the whole world's love in a bowl? Christmas in edible form? It is, right? I know I know, with what do you think that I survive the past weeks?
Chard and Walnut Pesto
Chard and walnuts make a darker, heartier pesto that is fresh, filling, and cheaper to make. We have experimented with quite a few alternative pestos recipes.
Spanish Yaki Onigiri
When I was a small child living in Nakamichi, Japan my favorite thing to eat was yaki onigiri. (which translates to grilled triangular shaped rice) However as much as I love all Japanese food, there are exceptions which include Umeboshi (pickled plums), which resulted in my (spanish) mother replacing the filling of my yaki onigiris with olives. This only resulted in it becoming more delicious, which proves that growing up ethnically confused results in some delicious cross cultural food combinations. Sadly because I no longer live in Japan, I do not have a very tiny but powerful broiler right underneath the stove, although I didn't have an oven back then making cake baking pretty impossible.
Danish Cucumbers
These crisp cucumbers were a favorite during hot summers on my grandparents' farm in New Hampshire. Cucumbers are thinly sliced, salted and pressed with a weight in the fridge, drawing out much of the excess moisture. They’re then drained, tossed with apple cider vinegar and dipped in sour cream or crème fraîche if you're feeling fancy. Refreshing, extremely simple and a great alternative to a bowl of chips.
Celery and apple slaw
This is one of my favourite coleslaw recipe, a refreshing as a side dish or topping for a burger or any other sandwich.
manchego and almond stuffed dates
These will be the first to go at any cocktail party.
Black and White Tofu
Caution: contains century egg, the source of umami so intense that most cannot handle. Proceed at your own discretion. Also, it's dangerously addictive.
Ranch Pretzels
This recipe makes a great snack for both adults and children. Because its baked, the pretzels are snapping-crisp and delicious