Appetizer
3523 recipes found
Tortilla Soup With Roasted Cauliflower 'Rice'
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).
Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu
Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.
Orange-Scented Winter Squash and Carrot Soup
I was looking around for new approaches to winter squash and found a wonderful looking recipe in “Plenty More,” the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.
Chard Stalk, Celeriac and Leek Soup
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.
Grandpa Mutschler's Garlic Sausage and Onions
VERY German...my grampa and his brothers were all sent to the US by their dad to stay with an aunt who lived in the US when the clouds of WW1 were gathering....his sisters stayed in Germany, so I know I have a lot of family there I have never met. William Mutschler was a brewer at the Atlas Prager brewery until he retired. And this is one of my favorite snacks I grew up with. Not exactly for everyone...unless you love vinegar and pickled stuff...
Seared Broccoli and Potato Soup
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Endive with Pear, Walnut + Goat Cheese
A snack bite recipe for Endive with pear, walnut + Goat Cheese. The sweet nutty mix is exquisitely paired with savory goat cheese. Perfect for any occasion.
Fig and Pig Pizza
This fig and pig pizza recipe is a sweet and savory pizza combination. Perfect appetizer or entree. Impress your friends by making this winning flavor combo.
Butternut Squash Fries
Sweet and rich butternut squash fries lightly seasoned with salt and fresh parsley. Crispy on the outside and soft on the inside, these fries are perfect for the fall season.
Panzanella of Plenty
Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.
Persian Cucumber Dill Yogurt Dip (Maast o Khiaar)
Whether you call it tzatziki, cacik, mast o khiar, or cucumber yogurt dip, it's just a plain yummy recipe for a Persian side, dip, spread, or healthy snack!
Sour Strawberry Punch
This sour strawberry punch recipe is great since everyone loves tequila and the berries are just pretty! Guests will try to figure out that secret syrup touch.
Norwegian Lefse
The lefse is a wonderful Minnesotan family tradition that is warming, filling, and delightful! If you're looking for a taste of home, this recipe has it.
Easy Teriyaki Sauce
Adapted from a recipe that had the sauce in it (from an unknown site), I just tweaked it so I didn't have to make the rest of the recipe and so I could use the sauce for other dishes.
Bourbon Street Sour
My friend gave me this recipe but I tweaked her version by adding Italian Maraschino Cherries (Luxardo is a good brand and it makes a world of difference), some of the Maraschino Cherry juice, and switching the whiskey out for bourbon (because it was what I had at the time)... and let me just tell you, it came out to be the most amazing Sour I have had!!! It has nothing to do with New Orleans but I just thought the name was creative. Great for holiday parties!
Spaghetti Squash
Oven Roasted Spaghetti Squash
Vegan anchovies
Grabbing one of these long strips of pickled eggplant from a jar brings anchovies to mind. They are tasty spooled up on a cracker, spread out on a tartine w/lemon ricotta, or tossed into a pasta.
Cornmeal and Manchego “Flatbreads"
This recipe makes a thin and savory, crispy, yet fluffy flatbread. When you serve this cornmeal flatbread, serve it with fresh tomatoes or a bowl of arugula.
Grilled Figs and Halloumi with Balsamic Vinegar
The simple sweet Grilled Figs, chewy, salty halloumi and thick and tangy Balsamic vinegar- creates a complex combination of flavors and textures in this recipe.
Roasted Okra and Onions
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Salmon Gravlax
Cajuzinho ( Cashew Candy)
A long time ago, this Portuguese cajuzinho candy recipe would be made with cashew, but years of history passed and now we make it with peanuts for simplicity.
Dukkah Dusted Lavash Crackers
I came up with the idea for these when I was making pita chips for a large party a few years back. Splitting the pitas and then brushing with olive oil just seemed to take forever. I was asked to make the same appetizer a week later, so when I was in the store looking at the pita and thinking how "pita" described perfectly what it's like making pita chips for 30, I noticed the lavash right next to them. Inspiration struck, I came up with this much easier alternative, and I haven't made a pita chip since. I like using my own dukkah blend, or za'atar made with fresh thyme, or a bit of both. These bake up best on a preheated baking stone in a screaming hot oven, so I typically make these right before or right after making pizza or artisanal bread. If I'm not interrupted and can get a good rhythm going, I can cut and prepare one lavash while another is baking in the oven (2-3 minutes), so a big batch using 6 lavash takes less than a half an hour to prep and bake. I hope you like these. ;o)
Summer Tacos with Corn, Green Beans and Tomatillo Salsa
Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.