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Entries tagged with '@vdayappetizers2013/'

Kale Caesar Salad

Serious Eats J. Kenji López-Alt 12 comments

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

Quail Egg Canapés with Smoked Salmon, Avocado and Pickled Cucumbers

Serious Eats Marvin Gapultos Post a comment

A simple canapé of quick-pickled cucumbers, sliced avocados, smoked salmon and fried quail eggs make for a beautiful, yet quick and easy, hor d'oeuvre. With your pinky up or down, this is a wonderful one-bite snack that goes great with Champagne or sparkling cider. More

Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette

Serious Eats Jennifer Segal Post a comment

Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds. More

Baby Spinach Salad with Pears, Red Onions, Cranberries and Toasted Hazelnuts

Serious Eats Jennifer Segal 2 comments

Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals. More

Clams with Tequila and Chorizo

Serious Eats Marvin Gapultos Post a comment

This quick and easy surf-and-turf beer snack has a sauce that resembles bolognese, but is wholly comprised of Mexican chorizo sausage, tequila, and the liquid released from fresh clams. More

Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon

Serious Eats J. Kenji López-Alt 1 comment

A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts. More

Foie Gras Torchon

Serious Eats J. Kenji López-Alt Post a comment

One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end. More

Greek-Style Shrimp With Feta-Stuffed Peppers

Serious Eats Jennifer Olvera 2 comments

A two-part dish of feta-filled peppers and saucy Greek shrimp is a lively main course, but it doubles as party-friendly first-course fare. More

Spicy Warm Silken Tofu with Celery and Cilantro Salad

Serious Eats J. Kenji López-Alt 4 comments

Spicy dressed tofu is a five-minute light meal or appetizer, fragrant with chili oil, vinegar, and Sichuan peppercorn. More

Oven Roasted Chestnuts with Spiced Melted Butter

Serious Eats Marvin Gapultos 1 comment

Served as is, or dipped in melted butter, warm roasted chestnuts are indeed creamy, nutty, and sweet. And when paired with a snifter of brandy, or even a shot of whiskey, roasted chestnuts can make for a wonderfully warming winter snack. More

Roasted Pumpkin Soup with Brown Butter and Thyme

Serious Eats J. Kenji López-Alt 11 comments

An intensely pumpkin-flavored soup accented with brown butter and thyme. More

Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

Serious Eats J. Kenji López-Alt 5 comments

Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds. More

Sicilian-Style Broccoli Rabe with Eggplant and Capers

Serious Eats J. Kenji López-Alt 5 comments

A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get. More

Green Bean Salad with Pickled Peppers and Anchovy Dressing

Serious Eats J. Kenji López-Alt Post a comment

Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy pepperoncini, shallots, and pinenuts finish the salad. More

Devils on Horseback

Serious Eats Marvin Gapultos Post a comment

An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand. More

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

Serious Eats Kerry Saretsky 2 comments

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche. More

Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette

Serious Eats Jennifer Segal Post a comment

This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious! More

Apples with Thai Palm Sugar-Chili Dip

Serious Eats Leela Punyaratabandhu 2 comments

Crisp, tart American apples actually go very well with this Thai dip. Sweet and salty with a little heat from the fresh chilies, when combined with the tart apple, it forms that sour-salty-sweet-hot flavor combination that people love about Thai food. More

Marinated Mozzarella, Cherry Tomato, and Basil Salad

Serious Eats Jennifer Segal 1 comment

Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that. More

Irish Stout Granita with Raw Oysters

Serious Eats Marvin Gapultos Post a comment

A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage. More

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