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Entries tagged with 'appetizer'

Ricotta and Braised Leek Crostini

Serious Eats Lauren Rothman Post a comment

Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini. More

Goat Cheese and Balsamic-Roasted Cherry Crostini

Serious Eats Lauren Rothman 1 comment

These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese. More

Grilled Corn, Avocado, and Queso Fresco Crostini

Serious Eats Lauren Rothman Post a comment

Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Serious Eats Kate Williams Post a comment

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)

Serious Eats J. Kenji López-Alt 2 comments

The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre. More

Deviled Eggs With Fried Capers, Lemon, and Parsley

Serious Eats Daniel Gritzer 1 comment

Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil. More

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper)

Serious Eats Daniel Gritzer 2 comments

These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara. More

Deviled Eggs With Shrimp, Jalapeño, and Radish

Serious Eats J. Kenji López-Alt Post a comment

Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs. More

Buffalo Blue Cheese Deviled Eggs

Serious Eats Daniel Gritzer 1 comment

Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings. More

Deviled Eggs With Crispy Shallots and Chilies

Serious Eats J. Kenji López-Alt 2 comments

Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies. More

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika

Serious Eats J. Kenji López-Alt Post a comment

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika. More

Everything Bagel Deviled Eggs (Smoked Salmon, Sesame and Caraway Seeds, and Dried Onion)

Serious Eats Daniel Gritzer Post a comment

Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon. More

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil

Serious Eats J. Kenji López-Alt 2 comments

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack. More

Latkes with Caviar and Cream From 'Joy of Kosher'

Serious Eats Kate Williams 1 comment

Latkes are a far more common sight at Hanukkah than Passover, but there's no real reason why you can't fry up a batch in the springtime. More

Buttermilk Hushpuppies

Serious Eats Yvonne Ruperti 5 comments

These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side. More

Fried Homemade Pickles with Ranch Dressing From 'Kitchen Confidence'

Serious Eats Kate Williams 4 comments

Almost every review of Kelsey Nixon's new cookbook, Kitchen Confidence mentioned two words: fried pickles. These words were likely followed by at least a few exclamation points and written squeals of glee. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Duck Fat Crackers

Serious Eats Anna Markow 3 comments

This recipe is based on a lavash cracker recipe and when the dough is handled minimally with almost no flour added in the rolling process it results in a perfectly light, crispy cracker which is still sturdy enough to stand up to a slice of cheese perched atop it. More

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Zucchini and Apricot Socca Tart from 'The French Market Cookbook'

Serious Eats Kate Williams 1 comment

A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer. More

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