Appetizer
3523 recipes found
Devils on Hatchback
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
Tangy Grilled Oysters
I LOVE oysters! My favorite are west coast and raw, but I had a grilled oyster several years ago, loved it, so here's my take.
eggs and baskets
This is more of an idea than an actual recipe, so I am including the what and you can determin the how much / how many based on what your need is - I love serving this tray of treats at parties because each little bite packs a real flavor punch, plus, they're cute! May I suggest serving blood orange mimosas with them?
Frogsicle Pops with Basil and Meyer Lemon
Pierino realizes that whatever credibility he has is now probably in tatters. But this is based on a dish I tasted at Stokes Restaurant in Monterey last year. The key technique is "frenching" frog legs. French kissing the frog will not make him turn into a prince. Don't ask me how I know that. Frenching the legs however will cause the meat to ball up at the end of the amphibious tibia like a lollipop.
Peperonata With Capers
Caramelized Grapefruit Vinaigrette
I like citrus-based vinaigrette recipes. But, sometimes the flavor is too thin, too faint and ephemeral. Caramelizing the grapefruit offset the bitter flavor.
Grandma's Chicken Soup (Canja)
This is a typical Portuguese soup recipe called canja, easy to make, and very nutritious. You should give it a try, especially if you like chicken soup.
JALEPENO PEPPER BITES
My garden was full of these wonderful little peppers...some turning bright orange. These little stuffed peppers are real palate awakening wonders! If the peppers are small (bitesize) use a whole pepper. If they are larger, then before stuffing cut the pepper in half and stuff as directed.
Cheesy Sweet Potato Balls
This recipe was born out of leftovers I had in the fridge and a love for sweet potatoes. These sweet potato balls with cheese are deliciously addicting.
Sun-Dried Tomato Toasts
This is a super easy and fast appetizer to prepare, yet incredibly delicious. Proof that delicious does not have to be fancy and labour intensive. Your guests will be begging for more!
Brussels Sprouts in Pancetta Cream
You might think this Brussel Sprouts with Pancetta and Cream recipe would make sprouts-haters reconsider, but in fact their taste is concentrated here.
Prawns in Ginger
a Starter an easy recipe my wife used to make if we get fresh prawns
Baba Ghanouj
Baba ghanouj is a signature grilled eggplant purée found across the Middle East, enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don’t forget to pierce the eggplant before you put it on the grill or over a gas flame on the stove. If you can, for the best consistency, use a sesame tahini that's slightly runny. Also, as tahini sits, the oil separates, so the mixture should be stirred before it’s used.
Grilled Taleggio cheese, Salami and Truffle Honey - Crostone di Taleggio, Salami con Miele Tartufato
For this recipe, use Italian bread and truffle salami don't hesitate - the difference is amazing. I make my crostones with Taleggio cheese instead of Fontina.
Crisp Nori Chips With Toasted Sesame Oil
Fig-Goat Cheese Hors d'Oeuvre
Good with fresh apricots as well.
Mission fig rolls
This recipe comes from a stranger's picnic basket. I was at a concert about 15 years ago and we were having some wine listening to the municipal band play and next to me there were a group of friends sharing a few laughs and cheers; we all exchange food and the wine freely flowed, I remember the explosion of flavors in my mouth that within a week I was able to reproduced the explosive roll. I learn to cook by taste therefore a recipe was not required, this may even have a twist of its own from the original once shared... never saw him again... but the roll is a quick and delightful treat to share as in appetizer or in your picnic basket!
Zucchini Frittata with Fresh Basil and Parsley
This Parsley Frittata recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! Enjoy!
Pasta With Beans and Mussels
Expensive tomatoes
baby fava bean crostini
i've been really enjoying hitting up the greenmarket in union square, nyc. this is something i threw together as an appetizer for dinner a few nights back
Tomatoes Stuffed With Bulgur and Herbs
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it’s light and softens quickly.
Fried Squid
While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn’t get any simpler or better.
Moroccan Tomato Soup
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.