Content tagged with “Appetizers ” (Page 6)

Fire-Roasted Salsa
Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works...

Bourbon Cherries
A boozy fire emanates from these drunken cherries that get better with age. Serve them with cheese or combine the...

Creamy Herbed Dressing
Use this light and creamy herb dressing to dress coleslaw, cucumber salad, potato salad or simple mixed greens. Feel...

All-Purpose Vinaigrette
Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

Bourbon-Cherry Seltzers
Homemade cherry-infused bourbon (or rum) is the base for this adult seltzer. The bourbon syrup from the cherries is...

Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks...

Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...

Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a...

Roasted Garlic Guacamole with Help-Yourself Garnishes
Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the...

Country-Style Chicken Liver Mousse
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for...

Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...

Creamy Watercress Soup
Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold...

Curried Chutney Eggs
Curry and lemon season the filling of these updated deviled eggs.

Watercress & Roquefort Eggs
Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.

Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.

Radish Pickles
The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they...

Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...

EatingWell Deviled Eggs
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—...

Roasted Garlic Hummus
This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a...

Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.

Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.

Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...

Ginger-Melon Soup
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.

Egg Drop Soup
Garlic and ginger flavor the broth of this egg drop soup.

Aïoli
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...

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Content tagged with “Appetizers ” (Page 6)

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