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Content tagged with “Appetizer”

Pickled Beets
Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at...
Dilly Carrots
Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.
Dill Pickles
Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or...
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...
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.
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.
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.
Aïoli
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...
Clam Salsa
Canned clams stirred into prepared salsa is the perfect appetizer for unexpected company. Serve with tortilla chips or...
Tomato Bread
Tomato Bread is the Catalan version of bruschetta.
Russian Eggs
Topped with caviar, these deviled eggs become a sophisticated appetizer for any fete.
Mediterranean Eggs
Capers, anchovy paste and fresh lemon juice add excitement to deviled eggs.
Black Bean & Olive Filling
Use this spiced black bean-and-olive filling to stuff tamales or combine with sauteed chard in tacos.
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