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Content tagged with “Appetizer” (Page 5)

Bread & Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets...
Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...
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...
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...
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.
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...
Double Corn-Parmesan Biscotti
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
Indonesian Chicken Satés
Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Griddle-Cooked Corn Flatbread (Makkai ki roti)
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Avocado-Corn Salsa
This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
Parmesan-Pepper Wafers
Parmesan and freshly ground pepper unite in these crisp wafers. Make a couple of batches to serve at your next cocktail...
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.
Tomato Bread
Tomato Bread is the Catalan version of bruschetta.
Clam Salsa
Canned clams stirred into prepared salsa is the perfect appetizer for unexpected company. Serve with tortilla chips or...
Aïoli
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...
Egg Drop Soup
Garlic and ginger flavor the broth of this egg drop soup.
Radish Pickles
The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they...
Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
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