Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.
Green Olives Filled with Piquillo Pepper and Anchovy
Apr 16, 2005 by
For this Spanish tapas recipe, briny green olives are stuffed with roasted sweet peppers and anchovies. Sweet-salty deliciousness. A great tapas treat.
- Quick Glance
- 15 M
- 30 M
- 0
Baked Brie en Croûte
Apr 15, 2005 by
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
- Quick Glance
- 15 M
- 1 H, 30 M
- 0
Caramelized Onion, Walnut, and Roquefort Tarts
Aug 31, 2004 by
These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.
Artichoke Crowns Stuffed with Saffron-Scented Crab
Aug 01, 2004 by
Artichoke hearts are stuffed with a creamy crab salad, topped with bread crumbs, and baked until golden. A great recipe for parties or hors d’oeuvres.
Roasted Eggplant Dip with Spiced Pita Crisps
Jun 16, 2004 by
Try this variation of baba ghanoush without tahini for a party appetizer. Use fresh eggplants and plenty of parsley and scoop it up with pita wedges.
French Country Pâté
Apr 16, 2004 by
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Herb-Marinated Olives
Apr 16, 2004 by
For a quick snack or a party appetizer, herb-marinated olives are easy to make with a variety of olives and herbs. Just toss together and serve.
Crispy Chicken Skin | Gribenes
Apr 16, 2004 by
For this Jewish recipe, strips of chicken skin and chopped onion are sauteed in a skillet until the skin is crispy and the onion is dark and meltingly sweet.
Curried Chicken Rolled in Toasted Coconut
Apr 16, 2004 by
The retro combination of chicken, curry, walnuts, and cream cheese in these little bites is impossible to fight. They go down fast, easy, and delicious.
Cream Cheese, Fig, and Walnut Spread with Smoked Salmon
Apr 16, 2004 by
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.
Baked Clams
Apr 15, 2004 by
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
Merguez Meatballs with Yogurt Sauce
Jan 21, 2004 by
Lamb meatballs seasoned with garlic, cilantro, wine, paprika, cumin, and ground coriander are broiled and served alongside a minty yogurt sauce.
- Quick Glance
- 30 M
- 50 M
- 3
Mushroom Caps Stuffed with Leeks and Fromage Blanc
Apr 16, 2003 by
Cremini mushrooms are stuffed with a mixture of gently sauteed leeks, Parmesan, fromage blanc, a cheese similar to ricotta, and a drizzle of truffle oil.
Individual Meat Pies with Cointreau Marmalade
Apr 16, 2003 by
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Grilled Miso-Citrus Scallop Lollipops
Apr 16, 2003 by
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
Ahi Tuna Cube with Toasted Black and White Sesame Seeds
Jun 28, 2002 by
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Truffled Lentil Spoons
Jun 16, 2002 by
Orange, black, and French lentils are tossed together with a truffle vinaigrette and decorated with a drizzle of a smoky bacon vinaigrette.
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Gougères with Arugula, Bacon, and Pickled Onions
Mar 03, 2002 by
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.