Appetizer
3523 recipes found
Fresh Almond Salad
The taste of Fresh Almonds is pure freshness, the essence of springtime in one small package. Lemon is lovely in recipes that brighten the almond’s flavor.
Maple horseradish marinade with an hors d'oeuvres suggestion
We use grade B maple syrup in almost all of our cooking, especially during sugar season. This is a really simple recipe with just 4 ingredients; we have made this for ages, but I am using fresh horseradish root for a change instead of prepared. This recipe works really well with scallops, or water chestnuts, wrapped in some incredible bacon.
Perfect Corn Muffin Mix
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Buckwheat and Amaranth Muffins
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don’t have to be cloying — a bit of natural sweetener is all that’s required to make them taste like a treat. And they don’t have to be calorie-laden confections. This week, you’ll find it’s possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment — without the feeling that you’re chewing on rocks. Even if you don’t think of yourself as a baker, take a stab at this week’s recipes. They’re easy and come together quickly. Of all the muffins I make, these have the most distinctive flavor.
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
New Year's Eve fondue
When I married my husband this was his family's tradition.
Eggplant & Tomato Dip
Growing up in Russia, both my parents and grandparents made this simple roasted eggplant and tomato dip. This recipe is easy and delicious!
Garam Masala Yogurt Dip
I'd hardly consider this a recipe, it's so simple and easy. But, it's one of my favorite dips, especially for sweet potato wedges or chips. - fiveandspice
Pesto White Bean Dip
This recipe is really easy to throw together since it relies on pantry staples (aka stuff that fits into a college student's budget). The balsamic vinegar adds a little sweetness without being too overbearing. It's good with pita chips or crudite and also makes a tasty sandwich spread.
Spicy Tuna Dip
This is the most requested dip recipe my family has! It sounds crazy but it is absolutely addicting!
Truffle Scented Chive Dip
Once, when I was outside of San Francisco on a backroad near Napa I had something similar to this truffle scented chive dip recipe at a French Laundry.
Easy Baba Ghanouzh
When I was growing up in Lebanon, there were ALWAYS 2 things you could count on at the dinner table (other than crazy relatives yelling at each other) - hummus and baba ghanouzh. In the old days, Tayta (Grandma in Arabic) would shanghai someone into standing at the stovetop turning eggplants over to char/roast them which inevitably caused even more yelling when things didn't go right. Here's a much easier way to make it
Curry Dip
It's a tad embarrassing to submit this curry dip recipe. It contains only three cheap and accessible ingredients and requires less than five minutes to make.
Red, White and Blue Chipotle Dip
I was trying to figure out what to do with Blue corn chips because I was tired of eating them with just Salsa. I wanted something that was spicy, cool, thick and smokey.
Creamy Soy Dip
A mix of miso, tofu and cream may sound a bit odd but trust me, these are one of the finest blends I've recently come up with! It tastes almost like a rich cheese dip :-) Goes well with rice puff crackers or your choice of veggie sticks.
Feta and Walnut Spread with Fig Preserves
After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo
Texas Cheese Ball
Although not necessarily a "dip," I think a classic cheese ball qualifies because if you're impolite or just really hungry, you can put your cracker right in the ball. This recipe came as a child of the necessity of invention as I was asked to do a cheeseball for a function that tasted like one my mom had made using a pre-assembled spice mix, but we didn't have any of the spice mix left. So, the recipe that follows is what we came up with, and it was a hit and was requested at every holiday party we had this season.
Korean Hummus
I had some guests coming for dinner yesterday and I saw testkitchenette's Edamame Hummus recipe and thought that sounded good. I can usually get fresh, depodded edamame and thought it would make a nice starter for the party. Well, mostly. I wanted something a bit more Mediterranean, so while I Iiked the idea, I thought I might cut the sesame oil in favour of olive oil, and maybe cut the rice vinegar and try a bit of balsamic, or perhaps jerez sherry vinegar? And, instead of the ginger, maybe I'd give it some heat with a bit of pimenton. But the almonds and the garlic, they were definitely staying. So then I couldn't find edamame. In the end, I concocted this, but the almonds and the garlic remain. I ended up giving it some heat with Korean taeyangcho gochujang, which is a fermented chili and soybean paste, sort of miso and chili all in one. Yummy stuff. I used a whole 60gm tube, but think some brands might be hotter than others, so taste before you commit yourself.
BLT dip
This is a dip I have been making for years. Although it doesn't actually have lettuce in it, you will swear that it tastes just like a BLT sandwich. Best served with Pringles.
Chee'dip
This was the snack my children always called for (and didn't always clearly enunciate). It's based loosely on a dip served at a pseudo-Mexican (it wasn't even TexMex, but the cheese dip remains iconic in my memory) restaurant in town. Some version of this dip, generally known just as Ro-Tel after the key ingredient, is served at 90 percent of the casual parties in the American South, particularly if said parties involve teen-agers. But it's a tasty and enjoyable dip, and has a way of continuing to appear on the chip in your hand long after you thought you'd quit eating it.
Bresaola, Burrata & Golden Beets
The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too.
Easy Labneh
OneTribeGourmet posted up the traditional way of making Labneh but here's a new version that one of my relatives came up with that gets rid of the old reusable bag once and for all...
Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Sardinian Flatbread with Feta and Za' Atar
My rosemary in the garden finally froze and I was looking for something to do with the flatbreads I had just made, meaning usually I brush it with olive oil and then sprinkle it with rosemary, coarse salt and black pepper. Then this came to mind, I think my flatbread will be singing a new multicultural tune.