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Content tagged with “Appetizers ” (Page 20)

New Potatoes with Caviar
New potatoes topped with a bit of sour cream and caviar is a sophisticated addition to your cocktail party spread.
Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
Watercress & Roquefort Eggs
Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.
Curried Chutney Eggs
Curry and lemon season the filling of these updated deviled eggs.
Confetti Rice Salad
Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.
Avocado-Corn Salsa for Two
This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Griddle-Cooked Corn Flatbread (Makkai ki roti)
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Indonesian Chicken Satés
Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible...
Double Corn-Parmesan Biscotti
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
Fresh Pea Soup
Soups like this play up the best qualities of peas, yet mask any falling-off from perfection.
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...
Ginger-Melon Soup
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
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...
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
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...
EatingWell Deviled Eggs
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—...
White Bean Puree
Aromatic sage flavors this white bean puree.
Green Gazpacho
Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.
Pear, Walnut & Gorgonzola Pizzas
Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they...
Triple Celery Bisque
In this pureed bisque, celery root (celeriac) stars with russet potatoes and more celery flavor in the form of fresh...
Shrimp & Crab Cakes
These are delicious with Spicy Cucumber Dipping Sauce.
Quesadillas al Greco
Surprise your taste buds with this Greek twist on the Mexican staple.
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