appetizers

Thanksgiving Practice Round: Appetizers

Master these great Thanksgiving appetizers now
Nov 19, 2014 11:00 am

We're all eager to get to the main course, okay? We thought about turkey on the long journey to your house, stuffing at the wine shop, pumpkin pie while were pulling into the driveway, but we're not quite there yet. Don't just dive into your Thanksgiving feast like a barbarian, start it off in a civilized and delicious manner with any of our excellent appetizer recipes. 

Ottolenghi-Style: Sweet And Sour Leeks With Goat Curd Recipe

A flavorful vegetarian leek recipe from a master
Nov 17, 2014 12:00 pm
ottolenghi leek recipe

You've been waiting for the sequel, we've been waiting for the sequel — everyone's been waiting for London-based chef Yotam Ottolenghi's follow-up to his smash hit cookbook Plenty. The wait is over: Plenty More is on the shelves. Get to know the vegetarian dishes you love on a more intimate level and add a few to your repertoire. Meat-free food simply doesn't get better than this.

Prosciutto Wrapped Oysters Recipe

Give fresh, seasonal oysters the royal treatment
Nov 13, 2014 4:00 pm

Chefs Ron Oliver and Bernard Guillas of the renowned Marine Room in La Jolla, CA have released the follow-up to their popular self-published cookbook, Two Chefs, One World. Their new book, Two Chefs, One Catch, focuses exclusively on the bounty of the sea, and how to prepare it masterfully for every fish lover you know.  

That's One French Tart. Make This Pissaladière Recipe

Savory caramelized onion and briny olive pizza
Oct 20, 2014 2:00 pm

Looking for a vegan recipe everyone will love? We're sure your strategy of "just make it without the bacon" will work and everything, but just in case it doesn't, there's Robin Robertson, author of more than 20 healthy living cookbooks. Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack anything but a big group of hungry people chowing down on it. Take this French pissaladière recipe, packed with caramelized onions, for a spin. 

Video: Le Creuset Stages A Cheese Board War!

And we, unsolicited, narrate the whole charade.
Sep 19, 2014 9:00 am

Le Creuset, the cast-iron cookware royalty that governs all others, just released this stop-motion video for its new Wine & Cheese Collection. For normal folk, it's simply an eye-catching few moments of appetizer porn. For me, however, it's an epic battle to the death, because it's Friday. Watch the video, then find out what actually happened at this otherwise classy cocktail shindig.  

Is This For Real? Pigs In Pimento Cheese Blankets Recipe.

Start the party with these pigs in blankets
Sep 18, 2014 11:00 am

Let's hear it for pimento cheese, that quintessential Southern appetizer of delicious cheddar made tastier and spreadable via mayo and cream cheese and flavored with pimentos and...well, anything else. It's also incredibly versatile — check out Pimento Cheese, the new cookbook from Perre Coleman Magness, author of blog The Runaway Spoon. Welcome to the marriage of two beautiful things: pigs in a blanket and delectable pimento cheese.

Mini Stuffed Lamb Meatballs With Pomegranate Glaze Recipe

Sweet and sour lamb meatballs packed with feta
Sep 16, 2014 11:00 am
feta stuffed lamb meatballs recipe
Photo: Alexandra Winsby

These mini stuffed lamb meatballs are just about everything you could ask for in a one-bite party snack: meaty, cheesy, tangy, savory and sweet all at the same time. Do not underestimate the amount of these people will eat, particularly the ones who realize they love ground lamb all of a sudden after years of claiming not to like lamb.  

Spinach and Feta Potato Skins Recipe

Dig into these crispy, cheesy potato skin "fries"
Sep 8, 2014 11:00 am
spinach and feta potato skins
Photo: Alexandra Winsby

I love potato skins, but the combination of bacon, melted cheddar and melting sour cream can actually be a little too much even for a dish that's meant to be shameless. Don't shoot, I'm only human. Instead, I load my potato skins with creamy homemade spinach feta dip, sprinkle with parmesan and broil 'til crispy on top. That way you can eat more of them. 

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