Small Bites

Fried Sage With Anchovies Recipe

A simple Tuscan appetizer to pair with bubbly

Jan 7, 2013 6:01 pm

Take this recipe for deep-fried sage-wrapped anchovies, from spokesperson, chef and TV host David Rocco. Can you think of a better way to "help" polish off those last couple of bottles of bubbly from New Year's? Try this with prosecco — you won't be disappointed.

Small Bites

Pork Belly Onigiri Recipe

Try this crispy, fatty, flavorful Japanese snack

Jan 7, 2013 4:01 pm

Photo: Rebecca Fondren

We're big fans of Uchi, well worth a trip to Austin by itself. But, you know, get tacos and stuff too. Should you have any leftover pork belly on hand, Uchi's onigiri, Japanese rice balls, are definitely the way to go. And these folks cook methodically (for good reason), so break out that scale and this recipe for sushi rice and get stuffing.

Small Bites

Soba Sushi Rolls Recipe

Substitute noodles for rice in this sushi recipe

Nov 30, 2012 4:01 pm

Photo: Frances Janisch

This fun roll is for those who have graduated from inside-out roll preparation and want to extend their sushi repertoire.

Small Bites

Bacon Candied Apple Spiced Nuts Recipe

Bacon finds its new place in a mixed nuts recipe

Sep 6, 2012 1:01 pm

Photo: Gabi Porter

These are addictive! Sweet, salty, spicy, crunchy, chewy. This recipe makes a good-sized bowl for a crowd — once baked, they keep for a few days at room temperature and actually improve after a day or two on the counter.

Small Bites

Chili Crab Dip Recipe

A Singapore dish you can dip into, shell-free!

Jan 6, 2012 5:01 pm

Photo: Masak NYC

Chili crab is an iconic Singapore dish with the crabs served shell on. I wanted to try and recreate the flavors and experience of scooping up the wonderful sauce without the messy wrestling with shells (which is great fun in Singapore but not always so nice on a date in NYC), so it's made with picked crab meat at Masak.

Small Bites

Crispy Prosciutto Bites Recipe

Serve your appetizer on crunchy pig slices

Dec 1, 2011 4:50 pm

Photo: Mark Shaw

Placing your starter of choice on a meaty shard of oven-crisped prosciutto will delight everyone from glutard to body-builder (and irritate every vegetarian and vegan to boot). Using dense, ashy smoked mozzarella rather than its fresh counterpart ensures a nice, crispy chip.

Small Bites

Fresh Tomato Bruschetta with Basil Recipe

The easy technique for the classic hors d'oeuvre

Nov 30, 2011 6:01 pm

Photo: Mark Shaw

When I'm hosting a dinner party, I tend to channel the Italian-American side of my family, which means lots of lasagna and other pasta-based classics. But waaaaaay before the main course is served, I always make sure that guests have plenty of wine and/or booze, and lots of delicious snacks. Almost always, bruschetta is served.

Small Bites