Appetizer
3523 recipes found
Spa Drink
I'm not a fan of cocktails that involve syrup or simple sugar cause they give terrible hangovers, but this Spa Alcoholic Drinks recipe perfectly walks the line.
Healthy Pajeon (Scallion Pancakes)
Made this up the other day when I had a hankering for some Pajeon but I'm trying to eat healthy. Worked out great and it totally satisfied by Korean Scallion Pancake craving.
Fennel Slaw with Vanilla Vinaigrette
Sometimes the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts. In this refreshing winter salad, the licorice taste of fennel is muted with vinaigrette, and only a hint of it comes through, accented with vanilla, almond and black pepper notes.
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Butternut Squash Pesto Pizzettas
Adapted from Eric Gower’s recipe in The Breakaway Cook.The variations are endless–goat cheese, pistachios, walnuts, sage pesto, feta, and more.
Home made spiced Paneer
Tongle tickling variation on the regular Paneer. You won't find this flavor in any store bought brick! I first tasted this Paneer (Fried into a Pakora) at Chef Vikas Khanna's restaurant Junoon. The flavor induced such an AHA moment and Chef Khanna was gracious enough to mention that the Paneer was made from scratch everyday at the restaurant. Not sure what other spices went into the Junoon Paneer, and quite frankly, I did not ask,I preferring to create my own version. Pepper & coriander were definitely in the cheese. Feel free to adjust the amount of spice to your personal preference
“Burn-Your-Fingers” Mussels (to dip in Lemon-Black Pepper Butter)
The first time I ate shellfish prepared this way, they were tiny scallops called Coquilles “Brûle Doigts,” and I was in a fish bistro in Paris named La Cagouille. I’ve been making them at home ever since—sometimes just for myself! On a trip to San Francisco, I found them again, on the menu of an incredible bistro named “LuLu.” Then owner, Reed Hearon, had named them after the same bistro in Paris, and we had a great conversation about how much we both like La Cagouille—and mollusks prepared this way. I think you will, too!
Gazpacho with Aleppo Pepper Roasted Gulf Shrimp
Fresh gulf coast shrimp is tossed in olive oil, salt, and mild aleppo pepper then roasted until just cooked and juicy. Use to garnish a bowl of fresh heirloom tomato gazpacho made with almonds instead of bread and you've got yourself and intensely flavorful, fresh, and healthy meal.
Childhood Zucchini Pancakes
There are million zucchini pancake recipes, but this is the one my mom made. Almost every week when I came back from school there was a plate full of warm little pancakes waiting for me. Today I make them for my daughter and her little buddies, and they love it. Often I substitute zucchini with a different vegetable – carrot, broccoli, peas – they clean up their plates not knowing that they have been tricked into eating a healthy meal!
Candied Bitter Bacon!
This is the absolute end all best possible perfecto explosion way to season that new cast iron skillet. Picture this salty sweet botanical bacon riding shotgun to your favorite pancakes or French toast ... or in a hamburger. That's right.
Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Cheesy Pub Straws
A favorite at British watering holes, cheese straws are a classic and so easy to make. I used a sharp cheddar, paprika and dry mustard, but feel free to use your favorite cheese and seasonings
Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.
Crispy Roasted Chickpeas
What makes this roasted chickpeas recipe so flavorful is the paprika, cumin, cayenne, coriander, olive oil, and salt mix. Roast the chickpeas until crispy.
Goat Cheese & Fig Pizza
Creativity was at its peak and I came up with this combination. I thought the pizza turned out to be a bit dry so I'd add caramelized onions next time. Just melt 1 tbsp unsalted butter in a non-stick pan and cook 1/4 cup sliced yellow onion until they turn light brown.
Heirloom tomato salad with fresh mozzarella, watermelon and mint
My new favorite flavor combination is tomato and mint. With watermelon and a scoop of mozzarella, it's a light summer lunch. Burrata is hard to come by in my neck of the woods, but if you can get it, use it instead of the mozzarella
Corn Tortillas
Scallion and Parmesan Buttered Crostini
A sliced and toasted baguette spread with a generous amount of butter is my idea of a perfect snack, appetizer or accompaniment to any meal. One day, however, I decided to try adding scallions and parmesan to softened butter, and stumbled upon something delicious without being fussy or overly-seasoned.
Avocado dressing
This is so simple I hardly call it a recipe. Yet it is one of my Summer staples when I am making tasty, healthy ,quick Summer salads. Avocados are such a perfect fruit that I hate to do much to disguise their creamy, nutty flavor and this dressing stays true to that premise. I usually use Hass avocados ,the dark pebbly looking ones that have the best flavor(in my opinion).
Catalina Crab in Avocado
My Mom gave me this recipe when I was in college and lived in a dorm. No kitchen or utensils available gave me few options for meals. Somehow, 30 years later, this exotic little meal has transferred itself into a quick, light lunch on hot days or an appetizer for a grilled meal.
Avocado, Strawberry, and Mango Salad
This is not your average fruit salad recipe. This avocado, strawberry, and mango salad is fresh, sweet, creamy, tangy, and quick to make. And it's oh-so easy!
Garlic Scape & Basil Pesto
I am part of a CSA (Community Supported Agriculture) and this week, I recieved one of my favorite ingredients, Garlic Scapes! They are actually the plant greens of garlic and only come around a few weeks out of the year! They are insanely delicious with their light garlic and earthy flavor and make for an amazing pesto. I served mine on spaghetti with pan roasted tomatoes. My recent batch included a mix of pine nuts, walnuts and marcona almonds which were all in my pantry and was devine! I also froze some for a great quick crostini when guests come over topped with Burrata cheese.
Patacones and Chifles (plantains cut fat and thin)
Patacones and Chifles are plantains cut fat and thin and fried in oil. I was shown how to make this chifles recipe by the lady who helped in our house.
Pappas Relenas (R.F.U.G.) chubby spud
Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc.