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Content tagged with “Appetizer” (Page 8)

Tomatillo Salsa
Grilling the tomatillos in this salsa adds a lovely smoky flavor and aroma.
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.
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.
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—...
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...
Tzatziki Cucumber Dip
Yogurt cheese is the basis for this tangy cucumber dip. Serve with toasted pita triangles and fresh vegetables.
Sesame Crisps
These sesame-topped wonton crisps are perfect for Asian-inspired dips and spreads.
Prosciutto-Wrapped Scallops
Here we wrap plump and juicy scallops in a bit of mellow prosciutto for a more sophisticated take on bacon-wrapped...
Golden Summer Squash & Corn Soup
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or...
Barbecue Portobello Quesadillas
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Barbecue Portobello Quesadillas for Two
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Beet Carpaccio
Here multicolored beets are presented carpaccio-style (paper-thin slices) with a sprinkling of crumbled blue cheese....
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