Appetizer
3523 recipes found
Pane Carasau
This pane carasau recipe is Sardinian flatbread or "sheet music" bread. It is really a lot like a cracker although I know it looks much like a tortilla.
Tomato Soup
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
Simplest Fried Okra
Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE
grilled apple slices with prosciutto & cheddar
In this Prosciutto Wrapped Apples recipe the nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Try it!
Danish Blue & Cheddar Cheese Balls
My mother is a wonderful cook and she has taught me many a lesson in the kitchen. However, the real chef in the family is my grandmother, who we adoringly call, Honey. Honey recently gifted me all of her famous recipes and I feel like I have inherited the Hope Diamond. One of my favorite ways to 'spoil my supper' growing up was with these tasty cheese balls.
Tawny Port Two Cheese Spread
I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth.
Nana's Cheese Breads
This recipe has been a family tradition since before I can remember. Every Christmas Eve, my Nana makes these bite sized cheese breads to go around before dinner. I've never seen an appetizer disappear as fast as this one does with my family. This recipe is so simple with very few ingredients and requires minimal effort when hosting a party. The flavor of these cheese breads will have you craving them after the first bite!
Cranberry Bucheron with Frangelico
My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.
Nutella Bruschetta with Fresh Fruit
I'm a nutte-lla-holic! I'm always trying to think of recipes where I can use one of my favorite ingredients of all times! I grilled some crusty artisan bread on the grill pan and smothered on a generous amount of Nutella and topped off with berries, apricot & kiwi fruit slices! I watched my guests devourer this scrumptious, chocolaty, hazelnut, fruity goodness hors d’ oeuvres! A crowd pleaser!!!
Pupusas stuffed with sauted mushrooms and pesto
I am lucky enough to have a fabulous tortillaria near my home that sells fresh organic masa. I make everything from challah bread to corn dogs with it. But if I can't make it over there, I make my own masa from dried organic corn and "cal." Blows masa harina out of the water. These pupusas aren't made quite like a Salvadorian grandma would, but they're delicious. You can fill them with near about anything. They freeze well too (heat them thoroughly in an oven before serving). Bring these to a party and, trust me, there will be no leftovers.
Raclette potato pancakes
I love raclette cheese. I love potatoes. This idea for putting the two together in this way came to me while I was living in Avignon, France. It was in the winter time, and the Mistral had been blowing something strong for several days in a row, and it called for some serious comfort food... The best bites from this pancake happen on the edges, when the melting cheese oozes out the sides and crisps up. [Hanukkah worthy? My wife made this pancake for writer and Nobel laureate, Elie Wiesel, and he gobbled it down. You be the judge!]
Potato Pancakes with Ham, Gruyere and Fennel
Fennel, gruyere, ham and potatoes were meant for each other like pizza dough, tomato sauce and mozzarella cheese. There are a couple of ways to go about potato pancakes. One of the main debates for me is raw grated or bake the potato, cool and saute. For this recipe I decided to go the baked potato route because it insures the interior is cooked and you can do them on the stove top insuring a thick crispy crust. The next question is soft interior to crispy exterior ratio. To thin and you get no creamy and to thick and there isn't enough crunch. Finally the kind of fat is really important too. Oils don't seem to give you the golden brown and sometimes cook unevenly. Butter browns to fast but will give a good flavor and crust if added toward the end as if you were using it to finish. Finally chicken fat, lard, goose fat and duck fat are all great in my book. They flavor the potatoes nicely and brown the pancakes very evenly and make them golden. A couple of years ago I made some ring molds by cutting the tops and bottoms off of water chestnut cans. First off they only cost 99 cents and second they are a good size, 3 inches round and 2 inches thick. This is the size ring mold you will need for these pancakes.
French baguette, with Parmigiano Reggiano Cheese, Italian Organic Fig preserve and Balsamic Glaze
My local grocery store is now carrying a selection of Di Bruno cheeses, as well as various condiments and jams. I created this recipe for an appetizer for one of my dinner parties, and it was a hit....The blend of sweet fig and savory balsamic, along with the melted cheese, was a delight to the senses!
Cup a Pearls
I brought the capn’ his tea. He liked French vanilla and he liked it served in the Revere silver brocaded tea pot he bought in Boston. I sat the silver service tray and bone China tea cups on his desk away from the maps he had unrolled. I noticed he ate every bit of his lunch but he was busy with the charts and figuring how to get us back on schedule so I left the dirties behind so as not to bother him. On my way back to the galley I noticed a new sailor on board. I stopped to chat it up a moment. “Bob the sea cook,” I says. He says, “Call me Ishmael I am a vegan.” I says, “So are those Jains over there,” as I pointed to the Indians on the other side of the deck. “Damn good sailors too, I make em vegan vittles when I can. They like my coriander scented millet and mung bean pilaf, they say I make it just like their sahib always liked it. I learned to make it while we were running the opium in the sea of poppies for the Dutch East India Company. Me hard tack is vegan too.” I reached in my vest pocket and handed him one. He looked at it from side to side and sniffed it. “I smell the blood of animals.” he said and tossed it overboard. I reeled back and crushed his nose with all my force. Hit him so square it set him back on his buttocks with his legs sprawled out in a vee. He looked up at me in shock. Blood trickled down his lip and his eyes watered. “The only blood you smell is running down ye nose, ye arse face.” I went to the galley kitchen. When I sat down and my heart slowed and me head stopped throbbing I noticed the swelling in me hand. I gave it a shake and rubbed it but I knew it was going to hurt and I knew it would hurt more when I was pounding stockfish for crew meal tonight. I was glad for the capn’s oysters and I found comfort in me cupa pearls.
Murg Malai Kebab
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough to give pause to all those, including me, who consider chicken breast a boring blank slate. The restaurant does not serve the chicken on skewers, as one might expect for a kebab. But I found that using them greatly simplified turning the chicken while it cooked.
Carrot Fries
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries --frying. http://www.elanaspantry.com/carrot-french-fries/
Crispy Ginger Tamari Cashews
This recipe has you brine raw Cashews in a solution of Tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven.
mummy’s yummy tomato salad
This is an incredibly simple recipe. Almost child’s play. All you really need is perfectly-ripe, but firm and juicy tomatoes at room temperature — they are the star ingredient here. My mom has been making these ever since we were children. And I have never had this exact combination anywhere else. It's an excellent starter on a warm summer evening. You can also serve it over a piece of toasted bread in the spirit of a bruschetta. The bread soaks the briny solution oozing out of the tomatoes and tastes heavenly!
José Andrés’ Pico de Gallo
Proscuitto-Wrapped Asparagus
This recipe was selected for The New York Times "Reader's Recipes: The Potluck" (Oct. 6, 2010) by food52.
CONFETTI CAULIFLOWER
I love the bright green and red colors of this appetizer. It looks gorgeous in the middle of a table. The cauliflowers at the farmers' market are a stunning display of bright colors...orange, green and purple. Here I have dressed up a plain white one so that it holds its own for gaudiness and especially for taste!
Crack Wings
I came up with this Crack Wings recipe on a whim. We call them Crack Wings because of their ridiculously addictive nature. They are perfect for parties!
Peachy sweet wings
I was given this recipe 20 years ago and used to make it for every party at my house, to rave reviews. Although one ingredient is Peach Baby food, not something most keep in their cupboard, you could substitute a peach puree or mashed canned peaches instead. I have also used a good thick, fruit sweetened peach preserves.