Ceviche Salad with Bay Scallops
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they’re a terrific finger-food appetizer.
I waffled about whether to name this ‘hummus’ or ‘chickpea dip’, but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you’ve ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d’oeuvre simply irresistible.
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