Appetizer
3523 recipes found
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.
Beautiful mushrooms
During a recent trip to the farmer's market, I came across a man selling nothing but shitake mushrooms. These bags full of fresh fungi looked wonderful, but I was slightly put off by the price. The man started to sell me by talking about how I could prepare them so simply and beautifully that they would taste like bacon. Prepared the way he suggested, they do not taste like bacon, but they taste like the most wonderful mushrooms in the world. I can imagine making these at a dinner party for some fancy hors d'oevres, but right now I just love taking them out of the oven and eating them straight from my cast iron skillet.
BLT Wrapped Bites with Feta Cheese
I love cherry tomatoes and especially love the varieties available. With a box of cherry heirlooms, this preparation came to mind. The trick was to come up with a bite that would be easy to prepare and not wind up on everyone's laps or my floor. Serving the bites enveloped in romaine lettuce leaves makes it easy for eaters to wrap up the filling, and enjoy the feeling of a BLT. I prefer using feta cheese to blue cheese or chevre - blue cheese will be sharper in flavor; chevre milder.
The Perfect Snack
This is what my grandmother would give me after school when I came home from school.
Radish Dressed Eggs
I was first introduced to deviled eggs by a lady born in the south whose home I shared when I was in college.I still consider them a neat little snack that has its way of taking the edge off of hunger in a true wholesome manner, and yet doesn't make it difficult to stop at just one because of the richness of their traditional preparation. This is a variation of mine that is quite light though and could make a light dinner with a slice or two of toast.
Warm Turnip Spread
Spread this rich and creamy spread on toasted bread or crackers for a decadent treat. Turnips are boiled and then mashed and combined with cheeses. to create a delicious appetizer.
Spring Radish Crostini with creamy Herb Butter
The crunchy baguette slathered with the garlicky-herb butter and topped with crisp Radish and delicate pea sprout is the perfect Crostini recipe appetizer.
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Egg Salad on Radish Slices Canape
I like my egg salad recipe to be served on whole wheat toast with a thin layer of sliced radishes on top of the egg salad. It makes a great canapé!
Bacon Wrapped Roasted Radishes
Heating radishes gives them new life. They soften. They mellow. They become buttery. Try this Bacon Wrapped Radishes recipe, it will blow your mind!
Mango Salad with Lime and Pepitas
When I was traveling in Guatemala I spent a week taking Spanish classes in Panajachel where I managed to catch the tail end of mango season. Every morning the street was filled with men and women selling ripe, juicy mangoes sliced and arranged neatly in a tiny plastic bag. You could choose to eat your mango "simple", or plain, but I always noshed on mine with salt, ground pepitas, and freshly squeezed lime juice. The recipe below is essentially a table friendly version of this glorious “mango in a bag”. A couple notes: 1. Chili powder or cayenne pepper would make a nice addition if you want a little spice. 2. I ground my pepitas using a mortar and pestel. 3. This is a recipe that works well for any meal!
Quick Homemade Puff Pastry
Homemade Puff Pastry can easily be made at home in this Quick recipe. Freeze sheets of dough for quick appetizers, satisfying main courses & impressive desserts.
Leaves-and-all Ramp Soup
My husband discovered ramps two years ago. If you've never had them, search them out at your local farmers market right now - they're only available in the early spring. Their flavor resides on the spectrum between onion and garlic. What I love about this soup is the bright flavor and the dazzling green color. Enjoy and play around with the ingredients.
Easiest Chicken with Spring Onion Chinese Vinegar Sauce
This sweet dark Chinese vinegar Onion sauce is delicious on leftover fried Chicken, or can be used on poached, steamed, or grilled chicken. Try this recipe!
Roasted Red Pepper and Cashew Dip
I eat this roasted red pepper with cashew dip with crackers, crudites, on eggs or as a sandwich spread. This recipe is easy and delicious.
Joan Nathan’s Matzo Ball Soup
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Mozzarella
This mozzarella recipe is the result of multiple trials in the FOOD52 test kitchen and at home. The result is a fresh and soft cheese.
Nutty Crispy Tofu
This is slightly crispy on the outside and soft and tasty on the inside. The nutritional yeast gives it a slightly nutty flavor, but feel free to substitute with corn starch. I usually serve this tofu over a bed of jasmine rice, sometimes over stir-fried vegetables too, and sometimes just with the dipping sauce. Oh and my five year old daughter loves it!
Smoky Garlic Chives, Squash and Bacon
Quick and easy stir fry. Kouza squash is my preferred squash for this dish but yellow squash and zucchini are fine substitutes.
Sardine Butter
When I asked my boyfriend, an avid lover of seafood of all kinds, what I should make for this contest, he quickly and enthusiastically answered, “sardine butter!” Eaten on toast as an hors d’oeuvre or starter, it is the love child of two ingredients beloved by people from his region of France: sea salt-laced butter, and sardines. As a bonus, it is really easy to make and store.
Tomato and Rice Soup
A quick and easy tomato soup. A perfect complement to our Middle Eastern grilled Cheese.
Shakshouka - Eggs in spicy sauce
So on those days where my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast, super easy recipe. Eggs, garlic, canned tomatoes. 20 minutes, done. Add a piece of baguette and your favorite salad, and in less than 30 minutes you have a balanced, delicious dinner no one will complain about. Just let someone else do the dishes…
Southern-style Quesadillas
This is fun alternative to your everyday quesadilla. My whole family loves it!
Refreshing Summer Watermelon Salad
I could eat this every hot summer day . . .