Appetizer Recipes


Radish Herb Butter

Radish Herb Butter

The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.
You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the [...]

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Jerusalem Artichoke Soup with Morel Mushrooms

Jerusalem Artichoke Soup with Morel Mushrooms

Jerusalem artichokes have nothing to do with either the capital of Israel or globe artichokes, so what gives? Extensive research indicates that we can blame the English. Jerusalem artichokes are root tubers from a type of sunflower. The Italian word for sunflower is girasole (“to turn towards the sun”), which eventually morphed into “Jerusalem” after [...]

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Green Almonds in Cucumber Gelée

Green Almonds in Cucumber Gelée

In this relatively easy recipe from Alinea, green almonds are embedded in cucumber gelée and topped with sweet, spicy, sour, and salty elements. The crisp almonds, soft jelly, and four contrasting ingredients fully engage the senses and palate like nothing else.
Green almonds have an edible crunchy shell with a pronounced sourness, so add a pinch [...]

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Sautéed Morel Mushrooms and Fava Beans

Sautéed Morel Mushrooms and Fava Beans

Buttery fava beans still in its pale green skin are added to sauteed morel mushrooms in this recipe. Crème fraîche, a cultured cream, gives the dish a rich tang. It’s a simple way of enjoying what is arguably the most coveted of spring produce.
When it comes to fresh ingredients, sometimes the simplest recipes are [...]

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Cremini Mushroom Toast

Cremini Mushroom Toast

Mushroom toasts are a great way to use up stale bread. It could also serve as a bold top half for your version of The World’s Greatest Sandwich or as a worthy excuse to fire up your George Foreman grill or panini press*.
I don’t really care for any of that, though.
I like making these because [...]

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Gamja Jeon – Korean Potato Pancakes

Gamja Jeon – Korean Potato Pancakes

Realizing that I’ve been using the oven almost exclusively lately, turning to other kitchen appliances seems to be in order. I hear that stove tops get heavy use in other kitchens so I’m dusting off the skillets and cooking with (gasp) fire instead of hot air.
Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. [...]

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Bread Bowls for Soups

Bread Bowls for Soups

We’re all about baking and cooking from scratch here. Homemade serving vessels might be taking things a bit too far, though. Gently nestling flattened pieces of dough on upturned bowls seems so… homely. I feel like scrapbooking or knitting a sweater after making bread soup bowls.
These are always fun to have on hand whenever soups [...]

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Potato and Orange Salad – Ensalada Valenciana

Potato and Orange Salad – Ensalada Valenciana

Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.
What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, [...]

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Chinese Crab and Corn Soup

Chinese Crab and Corn Soup

Do you try and remember the first things you learned to cook? My memory is a bit hazy, but here’s my list so far:

Rice, because some Filipino kids are forced to cook as soon as they can lift a pot.
Eggs, sunny-side up.
Hot dogs, cut with a butter knife to resemble octopi.

And of course, this crab [...]

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Gambas al Ajillo – Simplest Garlic Shrimp Tapas

Gambas al Ajillo – Simplest Garlic Shrimp Tapas

Simplicity is not always synonymous with traditional when it comes to recipes, but with gambas al ajillo, a handful of choice ingredients is enough to recreate one of Spain’s most famous tapas. Fresh shrimp is cooked briefly with garlic, dried red pepper flakes, bay leaf, and extra virgin olive oil in a preparation equally at [...]

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Pizza Napoletana Margherita – Neapolitan-Style Pizza

Pizza Napoletana Margherita – Neapolitan-Style Pizza

This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this unique method that draws out the complex flavors locked inside the flour. This delayed fermentation process is arguably the most important, and [...]

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Pumpkin Seed Dip of the Mayans – Ha Sikil Pak

Pumpkin Seed Dip of the Mayans – Ha Sikil Pak

The recent slew of pumpkin and squash posts is not some sort of misguided attempt to turn my year-round tan into a peculiar shade of orange. It’s all about collecting the slippery seeds within for making the pumpkin seed dip called ha-sikil-pak, which is Mayan for water-pumpkin seed-tomato.
I like guacamole as much as the next [...]

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Baba Ghanoush – Eggplant and Tahini Dip

Baba Ghanoush – Eggplant and Tahini Dip

Whenever pita bread is puffing up in my oven, a bowl of baba ghanoush glazed with olive oil is surely waiting nearby. In this classic Middle Eastern appetizer, roasted eggplants are mashed and flavored with tahini, a sesame seed paste equally useful in Asian cookery, particularly in Japanese Cuisine, where it can be used in [...]

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Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and [...]

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Rosemary Potato Bread

Rosemary Potato Bread

Having good bread and olive oil is always a comforting way to start a meal. This Italian loaf baked with rosemary and mashed potatoes is my idea of the perfect dipping bread. Each of the three elements, the bread itself, the rosemary, and the potatoes, have a natural affinity with olive oil. Combining everything in [...]

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Sesame Flaxseed Crackers

Sesame Flaxseed Crackers

It’s easy to dismiss these seeded crackers as health food based on the name alone, but unlike the bricks of sawdust available at your local GNC, these actually taste great. Coarsely ground sunflower seeds, flaxseed meal, and sesame seeds are slightly sweetened with honey to create crispy morsels that put any off-the-shelf cracker to shame.
It’s [...]

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Click – Yellow for Bri

Click – Yellow for Bri

Pureed corn miso soup and a poached egg served with Tofu Dengaku – broiled tofu with sweet miso topping and toasted sesame seeds.

Click: the photo event hosted by Jugalbandi



Carnitas

Carnitas

This simple recipe for making succulent morsels of carnitas requires nothing more than pork, salt, and water. Whereas braising usually calls for searing the meat before cooking slowly in liquid, this method is the exact opposite. The pieces of pork shoulder are slowly simmered first then browned in its own rendered fat.

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Pa Amb Tomàquet – Catalan Bread with Tomato

Pa Amb Tomàquet – Catalan Bread with Tomato

Making quick work of huge disks of sourdough is easy with this well-loved Catalonian procedure for seasoning bread with garlic, tomato, and olive oil. There are hordes of fanatical pa amb tomàquet devotees just about everywhere, so I would think twice about referring to this as Spanish bruschetta.

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