Appetizer
3523 recipes found
Momofuku's Soy Sauce Eggs
These soy sauce marinated boiled eggs can be used in a thousand different ways: They are perfect on their own as a snack, on an English muffin, or in ramen.
Baked Caprese Salad
No fresh mozzarella in our fridge? Try this easy and delicious version, and don't forget the French bread...
Chorizo and chickpeas
Fast and easy. Great for when you get home a bit late to prepare a fancy meal.
Pressed Milk Kefir Cheese
Freeze and save batches of milk kefir to create this beautiful pressed cheese recipe. Milk Kefir can be fermented in the fridge to any degree before freezing.
Smashed Cucumber Salad in a Jar
This is one of the first things I make as soon as anything remotely resembling summer hits. It's a cross between a pickle and a salad really, since it only takes a couple of hours for the flavours to develop from start to finish. Have it with your favorite Asian saucy noodles, dumplings, even pork belly baos (I've shared a recipe for that too).
Cherry Espresso Balsamic Brownie Bites
Delectable and delicious ~ these raw brownie bites are tantalizing and amazingly tasty. Sweet and sour cherries, bold and brilliant espresso, and chocolate, of course, will leave your mouth watering beyond belief.
Avocado-Cucumber Soup
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.
Prosciutto Apple Crostini
Kale, Farro, and Sweet Potato salad with Pomegranate Dressing
A colorful dish for any day
Grilled Iceberg Wedge with Malt Vinegar Dressing
Cooking tip: When cutting the iceberg lettuce, take care to leave the core intact. This will help keep the leaves together so they won’t fall apart on the grill. For an extra special touch, throw a handful of soaked wood chips onto the coals 5 minutes before grilling.
Braised Celery with Garlic Chips
With recipes like this, I think the lowly-thought-of celery can move on up to join the popular crowd with kale and brussel sprouts. A super easy side dish ready in 20 minutes that's "Low In" carbs, saturated fat and cholesterol, AND is gluten-free and vegan. GO CELERY!
Jicama Stack
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
Radish and Herb Salad with Meyer Lemon Dressing
Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here — they turn a good-looking mix into something truly stunning, with a piquant bite. If you can’t find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.
Caramelized Cauliflower
Pan-frying cauliflower brings out the natural sugars and caramelizes them, giving this side dish recipe a sweet, nutty flavor. Season with red pepper flakes.
Pumpkin Ale Caramelized Figs
In a world that is complicated, sometimes too complicated, this recipe is simple…really simple. It’s figs, sugar, butter, beer, and goat cheese. And it’s delicious. I recommend serving them immediately, still warm, they are best that way. But on the off chance that you find yourself with a few left over, I assure you that they are delicious even when you grab them out of the refrigerator and stand over the sink late at night, indulging in those last few sweet, sticky bites.
Pan con Tomate with Burrata
Pan con Tomate was a revelation to me the first time I had it. Sweet from the tomatoes, spicy from the raw garlic, and warmed by the toasted bread, it might be the meal I would choose to eat forever if I had to make that choice. This recipe is basic but I really like to add a wedge of burrata on top to make it truly over the top. It's simplicity at its best. And to top it all off, it only takes about 10 minutes to make from start to finish.
Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene
Salata de Vinete (Romanian Eggplant Spread)
During my time living in Romania making the perfect version of this staple eggplant spread became an obsession. I have observed friends (and their mothers), and I think that I have hit on a great version that works well in the American kitchen. Its a dish that delights and impresses guests who know nothing of Romania and makes Romanians smile. I often add garlic, which is not traditional but is really tasty. When I add it I mix it in at the end, after the mixture has really become cohesive. For this amount of eggplant, 1-2 cloves of garlic. Make sure to garnish this nicely and have plenty of good bread or crackers for spreading.
Browned Butter Brussels Sprouts
Browning the butter before tossing with the cooked Brussels sprouts gives this side dish a nutty flavor. When browning the butter be sure to watch it carefully since it goes from brown to burnt in no time flat. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/browned-butter-brussels-sprouts
Garlicky Creamed Wild Onions
This wild onion sauce recipe is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, like pasta or meat.
Mama Mia Stuffed Mushroom Pizza
Keeping in line with the low carb craze, I created this recipe with lots of flavor, but minimal ingredients - quick, easy, delicious, very healthy! Most people like mushrooms on top of their pizza, so why not use one big "shroom" as the crust and hold the white crust?! "THINK OUTSIDE THE BOX & INSIDE THE SHROOM!"
Caramelized Red Chicory
In Belgium, where the chicory actually comes from, the Dutch-speaking call the vegetable “witlof” (white foliage). So be sure to prepare this dish “with love”! It’s a tempting combination of bitter and sweet, just as love sometimes is… Once an Italian friend cooked it as a side dish – back then she used the more familiar white chicory. A while ago I came across those red beauties and of course I fell in love immediately…
Spring pea, mint and goats cheese bruschetta
Nothing signifies the beginning of spring quite like fresh mint, bright zesty lemon and sweet, sweet peas. Try this Spring Bruschetta recipe, it's delicious!
Chorizo Borracho
This is a dear to my heart dish. I moved to Madrid alone (and not so great at Spanish) for a few months after finishing school with some time to spare, and my twin sister came along with me for the first week, her spring break from grad school. Eating and drinking out on the plazas and in the soccer bars is how I met people who'd be my friends for the next months, and one of our favorite tapas was chorizo borracho, cured sausage braised and glazed in red wine. In Madrid it is often Salchicha sausage, served at a bar where they count the toothpicks on your appetizer plate to see how many links you've eaten and calculate your tab. I've been lucky enough to encounter a similar dish in Puerto Rico on a vacation with my husband, and on my honeymoon in Lisbon - all around the world, sausage and wine is a good thing :) Serve as a simple but indulgent dinner with a green salad, or as a tapas spread with Mancheco or Iberico cheese with quince paste, and a big pitcher of Sangria. Enjoy!