Appetizers

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Pineapple Cream Cheese Spread. Remember how, when I made this cranberry cream cheese pine cone, I said that I thought it would easily be made into a pineapple and would probably be equally fantastic?

Well, as soon as I got a chance, I jumped at the occasion and decided to give it a try! The test proved to be quite conclusive: I have to say that it worked out pretty good! Of course, I changed the ingredients to match the shape of that new spread and included some pineapple into the cream cheese mixture. To balance the sweetness, I also added some bell peppers and celery, as well as some parsley and old style mustard.

The Crisper Whisperer: Nachos with Cabbage, Beans, and Cilantro Sauce. These nachos happen to be vegetarian.

They also happen to be packed with vegetables, from cilantro to poblano peppers to sweet onion to red cabbage. But truly, all of that is beside the point. When I make nachos, I play to win. I like powerful flavors, multiple sauces, lots of creaminess and plenty of crunch. I like to balance all of those elements carefully in every bite. These nachos have got all that, because I've put a lot of thought into them. All elements can be prepared a few hours in advance and held separately.

Nachos with Cabbage, Beans, and Cilantro Sauce. Banana Slug on a Log recipe from food52. Author Notes: This is my Oregonian version of ants on a log.

Oregon is the largest domestic producer of hazelnuts so instead of peanut butter I used hazelnut butter. I sprinkled the "logs" with some finely grated blue cheese "lichens. " I topped it with a slice of yellow pear coated in a honey vinegar dressing to mimic a slimey banana slug. The result is a fun and tasty snack. (less)Author Notes: This is my Oregonian version of ants on a log.

Makes lots Hazelnut Butter (makes about 1 3/4 cups) Your Best One-Bite Party Snack - Week 123 - Contests - Food52 - food community, recipe search and cookbook contests. Grilled Peaches with Mozzarella, Basil and Prosciutto recipe from food52. Mise en Place says: This is a delicious bite that my Sister-in-Law turned us on to last Winter. Serves 6-8 3 Peaches 7 ounces Fresh Mozzarella 24 Fresh Basil Leaves 1/4 pound Thin Prosciutto 1 cup Balsalmic Vinegar Slice each Peach into eight equal slices.

Prepare twenty-four separate Basil leaves, 1 tsp. Mozzarella slices, and 4-gram pieces of Prosciutto long enough to wrap the other ingredients as shown. Gently simmer the Balsamic Vinegar in a small sauce pot over medium heat. Roasted Carrot Harissa and Crème Fraiche Crostini recipe from food52. Cooking is more fun with friends.

Roasted Carrot Harissa and Crème Fraiche Crostini recipe from food52

11 Deviled Egg Recipes : Green Chile Deviled Eggs

Fruity Chicken Wings Recipe : Paula Deen. Layered hummus dip. Hummus is great on it’s own, but when it’s topped with feta, roasted red peppers, artichokes and kalamata olives it is downright delicious. (It would also be a good way to serve hummus with a non-believer crowd. I’ve wanted to make a dip like this for quite some time so I jumped at the chance to bring an appetizer to the first cookout of the year. (True Minnesota story: it has snowed since that first cookout and may snow again tonight!) It is essentially Greece’s version of taco dip and is wonderfulwith pita chips and cucumber slices. Lucky enough to have some leftovers? Layered Hummus Dip - 8 appetizer servings – inspiration from Whole Foods Market 1 batch of hummus (or 16 oz prepared) 1 – 14 oz can of artichoke hearts, drained 3/4 cup roasted red pepper 3/4 cup kalamata olives 1 cup feta crumbles Prepare hummus if making it from scratch.

Chop artichoke hearts, roasted red peppers and olives. Layer hummus on the bottom of glass dish. Zucchini Carpaccio with Feta and Pine Nuts Recipe. Difficulty:Easy | Total Time: 5 mins | Active Time: | Makes:4 servings Start your next meal with a vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.

What to buy: We made this recipe with standard green zucchini, but it would be equally delicious with any tender summer squash, such as yellow crookneck, pattypan, or gold zucchini. Try using a combination of squash to vary the color on the plate. This recipe was featured as part of our no-cook menu for hot summer days. 2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds1 teaspoon finely grated lemon zest4 teaspoons high-quality extra-virgin olive oil1/4 cup crumbled feta cheese3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped2 tablespoons pine nuts Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.

Beverage pairing: Do Ferreiro Albariño, Spain. How to create an owl out of cheese slices. Monster Eggs. Walnut-Pepper Spread Recipe : Food Network Kitchens. Swedish Meatballs Recipe : Food Network Kitchens. Flatbread With Bacon and Scallion Pesto Recipe : Alexandra Guarnaschelli. Spinach and Goat Cheese Tartlets Recipe : Prev Recipe Next Recipe Spinach and Goat Cheese Tartlets Recipe courtesy of Susan Stockton From: Food Network Magazine Watch how to make this recipe.

Spinach and Goat Cheese Tartlets Recipe :

Spinach and Goat Cheese Tartlets 52 Reviews. Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint recipe from food52. Cooking is more fun with friends.

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 1,233 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Okonomiyaki recipe from food52. Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were.

That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. This is by no means authentic and there are a ton of variations, but it sure hits the spot. - Midge (less)Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were.

That is, exce (…more) - Midge Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. Deviled Eggs. Angel Eggs Okay, I know it goes against the grain to rename something as classic as deviled eggs.

This actually wasn’t my idea. The first time I heard this was from a delightfully quirky friend who enjoys cooking as much as I do. She says her family has always called deviled eggs, “Angel Eggs”…I guess they just didn’t like to name anything after the devil! Who knows. What I do know, is that name has stuck. They’ve been calling them Angel Eggs ever since! So here you go– turn those yucky yolks from your egg hunt into creamy Angel Eggs. 202904menupopup3.jpg (JPEG Image, 508x552 pixels) Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese Recipe : Bobby Flay. Directions Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes. Heat the grill to high. Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes.

I like to party. And I love bringing food to parties. It started out when I did a lot of hanging with a particularly non-soy-friendly crowd in NYC - I knew there'd be bacon in everything people brought to whatever potluck/shindig was getting crammed into someone's incredibly tiny apt, so I'd play it like I was going to anyway - you know, I just had this vegan lasagna in the fridge and it needed to get eaten. Over time, I've developed preferences for party-friendly food. It can't look confusing - ingredients should be evident.

Small is good - one hand probably has a drink in it. Slimy, gooey textures scare people off (I learned this after making a crock pot full of Swedish Meatballs for a cocktail party that people would stare at suspectfully as they walked by, like some meatball amoeba was about to pour forth and consume them). Hello, burrito sushi. Fiesta time, mi mujeres y hombres. Vegetable & Mint Summer Rolls with Peanut Sauce. Here is one of our favorite Asian dishes for a summer lunch or warm evening -- fresh spring rolls (also called summer rolls). Heaps of fresh mint, shaved vegetables, and light rice noodles wrapped up all ready for a spicy, tangy peanut sauce. They are healthy and light, and so refreshing in the heat of summer. Want to see how to make these? They're super easy. This was our first experience with rice paper wrappers, and they were surprisingly easy to use. Because we didn't include any shrimp or meat in these summer rolls, we wanted a hearty dipping sauce.

And don't be scared of rice paper wraps! How To Make Vegetable Summer Rolls with Spicy Peanut Sauce makes 8 rolls. Brie with Clementine Chutney. Top 20 Party Appetizers. Melon with Cracked Pepper–Honey Drizzle Recipe. Steamed Artichokes with Celery Salsa Verde Recipe. Nutritional information Serves 4 At Ubuntu Restaurant and Yoga Sudio in Napa, Calif., one of chef Jeremy Fox's favorite challenges as a classically trained chef is coming up with recipes that steer clear of dairy and eggs so that 80 percent of the menu is vegan-friendly. Here, a light salsa replaces the mayonnaise or drawn butter usually served with steamed artichokes. Steamed Artichokes ¼ cup lemon juice 4 medium artichokes, trimmed Celery Salsa Verde 4 stalks celery ¼ cup olive oil 2 Tbs. chopped yellow celery leaves 2 Tbs. chopped parsley 1 Tbs. chopped capers 1 Tbs. minced shallot 1 clove garlic, minced (1 tsp.) 1. 2. 3.

April 2009 p.64. Feta-Mint Zucchini Bites Recipe.