Appetizer
3523 recipes found
Heirloom Tomato Stack
Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, and potatoes as well as tomatoes. Without human intervention, we are able to grow a tomato that tastes the way it was intended to taste. I think they taste like a juicy summer watermelon and it’s wasteful to prepare them with much more than salt and pepper. The balsamic vinegar you choose for this should be aged a minimum of 6 years, but the older the better.
Za'atar Roasted Cauliflower
Nutty cauliflower roasted with za'atar spice and olive oil. This is one of those incredibly simple recipes that taste complex -- the depth of flavor will have guests thinking you slaved over it!
Roasted Red Peppers
This roasted red peppers recipe have so many uses: You can throw them in salads, add them to sandwiches, use them as a pizza topping or turn them into pesto.
Ume Plum and Parmesan Green Bean Salad
In 2005 a friend of mine approached me asking me if I wanted to open a restaurant with her. She told me that she already found the space and had a vision but wanted a partner. She knew I had just graduated from Le Cordon Bleu Culinary School and that I was a yogi like her, who had a passion for health food. I know Le Cordon Bleu and Health don't exactly go together, but I love to cook gourmet and make it healthy. So while we never actually did open the restaurant together we did spend a lot of time creating recipes together for our restaurant. This was one of our favorites, and every time I make it for anyone they ask for the recipe!
Richard Olney's Fresh Fig and Mint Salad
You might think it's an odd-sounding combination, but it's dinner party-fancy and attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks. Adapted slightly from Simple French Food (Atheneum, 1974).
Stuffed Jalapeños
As a game-day snack, they cannot be beat. Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire. Consume with beer in advance of a plate of chicken wings, or a nap.
Vegetable Pate (Mock Chopped Liver)
This kind of recipe is sometimes called "mock" chopped liver. It's a vegetable puree mixed with nuts, eggs, sauteed onion and can stand up to chopped liver anytime. Variations of the recipe are ubiquitous in Jewish homes, varying in the vegetable base and the proportion of nuts -eggs- vegetables. Serve with crudites, crackers or thin slices of canape type bread. This recipe is easy to make and always a hit.
Roast Beetroot Soup
I love beetroot and eat it often, whether simply roasted and served with my beloved garlic yogurt, with a roast chicken or in salad with feta and watercress perhaps. Today though I decided on a soup. I had thoughts of something jazzier, adding a bit of this or that but in the end decided to keep it simple so the earthy sweet flavour of the beetroot could shine through and along with its majestic colour, create a lunch to make the soul soar.
Baccalà Mantecato
This baccalà mantecato recipe, a Venetian classic of whipped cod, calls for dried (unsalted) stockfish, which needs to be soaked in water for 1-3 days.
Tamarind and Ginger Chicken Wings
This recipe is a very simple chicken wing recipe, that gets its base from tamarind chutney found in most Indian stores. The sweet and tangy base is further sparked up with cayenne and ginger. This recipe can also be done on the grill if desired.
Beet Tzatziki
There is this great cafe, Sofra, owned by the famous Ana Sortun, near my house, and it has a wonderful mezze bar. I often stop by on my way home to get a "pre-dinner snack" from the bar's many selections, like hummus, muhummara, or skordalia which they'll put on a platter for you to eat with crackers or pita. One of those mezze dips that particularly love and always get is their beet tzatziki. It is not only delicious but a beautiful color. The only downside to this dip --- it is quite expensive to buy. So I decided to make up a recipe for my own, and, if I do say so myself, it worked out even better than I expected.Thanks for the inspiration Sofra!
Palisade Peach and Hatch Chile Jam
Palisade Peach from Colorado, and Hatch Chile Jam from New Mexico, pair so well together it can't be a coincidence that their seasons parallel. Try this recipe.
mixed fresh fruits with chillie peppers paste
its only a mixed fresh fruit salad with chillie pepper paste
Spicy Oven-Roasted Okra
When making oven roasted okra, cutting the okra in half lengthwise and roasting it eradicates the “slimy” texture that most people associate with it.
Smoked salmon and crème fraiche canapé
A delicious and tasty appetizer which can also be served as a canapé.
Sweet & Spicy Grilled Fruit
Get your creative juices flowing with grilled fruit! In just minutes you can achieve sweet caramelization that’s a no-brainer for dessert, but don’t miss bringing them to the table as an appetizer or side dish, or saving them for breakfast the next day. It’s easy to mix and match flavors and fruits to add color and jazz to any meal.
Roasted Tomato Eggplant Melts
I savor this every time I have ripe tomatoes and eggplant which seems to happen almost every week starting in July. Its a perfect side dish or works as a light dinner on its own. The recipe is inspired by our community garden newsletter where gardeners are always looking for creative ways to use our produce. Be sure to use thin skinned eggplant which is more edible than its thicker skinned, more oblong cousin.
Roasted Tomato-Garlic Toasts
This "recipe"--more a guideline--came about as a way to get dinner on the table without fuss, and is an example of my exploration of roasting any and every kind of vegetable. The sweet flavor of best-quality late-summer tomatoes is concentrated and enriched by putting in a fairly hot oven and keeping it there till nicely browned. You can vary the quantities as you like. Not much more to be said--it's yummy, addictive and very popular around here.
Heirloom Tomato Bruschetta with Homemade Ricotta
A perfect Italian summer dish that takes advantage of the full flavors of summer vine ripe tomatoes.
Cherry-Ricotta Bruschetta
Make the most of fresh summer cherries with this appetizer/snack/alternative dessert! For step-by-step photos go to: http://www.icancookthat.org/2013/07/cherry-ricotta-bruschetta.html
Smokey Grilled Minty Snap Peas
Summer sides calls for easy recipes, and this is one of my current favorites. It's just 4 ingredients, if you include the oil and the salt, but all four are important. They're best served warm from the grill, especially if you use the wood chips, but are great at room temperature, or even the next day. Note: I've also made these without the wood chips, and they're still fantastic. Just maybe a little less so :-)
Biscotti di Vino (Wine Biscotti)
This traditional family-style recipe is common in many regions of Italy with variations per area. This simple biscuit-like biscotti is perfect with wine.
Sage Potato Chips
The best thing about these is that you can prep the potato slices in advance and refrigerate them layered with paper towels, then fry them up when you're ready to serve.
Roasted Mushroom Salad
I used a wild mushroom assortment to make this recipe. This salad worked very well along side the halibut fish and a light green salad for a full dinner.