Appetizer
3523 recipes found
Broiled Mussels With Garlicky Herb Butter
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it’s too good to be relegated to snails — after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Brittle made with Jaggery!
Brittle recipes can be made with your favorite nuts or seeds– Peanuts, almonds, cashews, sesame seeds or even flax seeds. Jaggery is an unrefined form of sugar.
eggplant parmigiana
a very traditional version that has been with my famiglia for as long as I can remember. No breading or frying , this reminds me of how Italians showcase the true flavors of an ingredient with little fuss but in the most delicious way.
Gravlax
When you think of Sweden, what comes to mind? Swedish meatballs? ABBA? Or perhaps marauding Vikings raiding trendy modular furniture stores? When I think of Sweden, the first thing that pops into my head is gravlax. Being part Japanese and part Swedish, it’s practically in my DNA to love this stuff! I have eaten it my entire life, but had never made it for myself. I always assumed that it would be a difficult process, when in all actuality, the most difficult part is waiting the 48 to 72 hours for the fish to cure. This recipe comes from our Family Cookbook and adapted from my Uncle Roger. It's been a family favorite for as long as I can remember.
prosciutto and fig flatbread
flatbread topped with macarpone, fig jam, prosciutto, and arugula
Deliciously Simple Shrimp Pate
This is my go-to recipe for the holidays: shrimp pate. It's super easy to make. Not terribly expensive. Easy to transport. And my guests always love it.
Fois Gras Triangle Appetizers
This recipe was a creation and a spin off of the Indian samosa. Living in France, samosas are a common appetizer or starter for a meal. I felt I could create something special for the holidays that was elegant and original.
Cheese Sables with Rosemary Salt
Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit? That tang and crunch just go perfectly. These are crisp and with a good bite from strong cheese and a kick from the cayenne. Make a load of these to stash away in your freezer, ready to whip out when entertaining over Christmas. As you can see from my photograph, I served these with a Negroni but naturally the choice of drink is up to you. Or serve them anytime you would like a snack -- my children love them!
Toasted Rosemary Pecans
In South Georgia, pecans are a staple to many dishes, but they are delicious simply toasted and topped with your favorite herb or seasoning. My friend Katie, who has also relocated from the south, still offers these warm delights whenever she gets the chance. It is so funny how good these simple toasted nuts can be!
Spiced Cherries in Bacon
This might sound like the craziest recipe in the world and you may well raise your eyebrows at me but seriously give them a go. They are sweet, savoury, tangy, salty juicy little bundles of deliciousness and so good with a cold glass of something and on that note if I could steer you towards my Sloe Vespa, the Christmas cocktail then all the better.
April Bloomfield's Clam Chowder
Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.
Tangy Old English Cheese Spread Appetizer
This cheese spread can be served at brunch with bagels or at a party with soft pretzel rolls. This recipe calls for old english cheese and I love it!
Herbed Butternut Squash Chips
Baked feta cheese with sun dried tomato and capers
While on honeymoon in Santorini, I was so inspired by the ingredients they used, their local dishes and their flavour combinations. One of which was the heavenly marriage of feta cheese, tomatoes and capers. It got me thinking about so many different types of recipes, and this particular one was a real success. It is totally fuss free and easy to make, and a real crowd pleaser. This dish is best served as a sharing dish, so plonk it in the middle of the table with some roughly torn crusty bread, and enjoy the relaxed company of your guests with glass of red wine.
Olive Oil Steam Fried Fingerlings Wrapped in Prosciutto
A little treat you cannot stop eating. Trust me.
Easy Korean Chicken Wings
Simply to make. The only key is finding gochujang, a fermented red pepper paste that is ubiquitous in Korean cooking. Look for it at your local Asian store.
Fennel and Blood Orange Salad
The classic Sicilian winter salad: this traditional fennel salad is simple with just blood oranges, sliced and seasoned with a pinch of salt & olive oil.
Autoimmune Paleo Pesto
A Paleo Autoimmune Staple. Happy, simple and versatile. Free of cheese and pine nuts for those on the autoimmune paleo diet!
Pea and Green Garlic Soup
This might just be the quintessential spring soup--fresh peas, green garlic, and mint, pureed with water. It's incredibly light and soothing, and delicious either warm or cold.
Grilled Pear Salad, with Arugula and Goat Cheese
The sweet grilled pears are delicious with the soft goat cheese and the savory taste of the arugula and pine nuts in this easy recipe. Perfect for a fall lunch!
Falafel
These tender and surprisingly light falafel are excellent tucked into a pita or served as an appetizer with a bowl of creamy tahini sauce. Deep-frying is called for here, but don't fret. Frying is thought of as messy, but this can be mitigated by the simplest of measures: Use a heavy, broad and deep pot, a fair amount of oil and don’t crowd (cook in batches if you need to). You’ll know when they’re done because the color will be evenly gorgeous. If you're still not convinced, you can bake the falafel on a parchment-lined sheet pan at 375 degrees until golden brown, about 20 minutes. The results won't be as crisp, but equally delicious.
Milk Soup
This is a cold-weather quick soup from my childhood. Adapted recipe of my mother and grandmother (theirs have way more milk in it-I don't like drinking milk).
Brussels Sprouts with Pine Nuts and Thyme
In this recipe, you will sauté Brussels sprouts in white wine and caramelized garlic, then cook over high heat with pine nuts and thyme until browned.