Easy Belyashi Recipe - Pirozhki are incredible! The thick and spongy dough gives them the appearance of baked dinner rolls on the inside, which is untouched by oil. With a savory filling, they are downright irresistible!
Waking up early on Sunday to make crêpes or pancakes for breakfast is something of a ritual at my place. Crêpes are and still remain in my belief, delicate, lacy creations that one can gracefully f…
Norwegian smoked salmon mousse is such a simple, quick and delicious dish to make. Serve with seasonal vegetables, crackers and breads.
Creamy, seasoned feta cheese tossed with Kalamata olives and green onions, wrapped in crispy layers of paper-thin phyllo? Oh, yes! These Mediterranean-inspired cigars are a really great appetizer to have in your back pocket as the holidays approach. You might even have all of the ingredients stashed away in your fridge and freezer. Get rolling! Although working with phyllo might sound intimidating, I truly believe that with patience and the right tools, these can be made effortlessly.
These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.
A recipe for Savory Funnel Cakes.
These crispy Fillo bites are a great savoury finger food option for your next party, or a wonderful snack when you feel like something small to enjoy. We love using this quick and easy technique, where Fillo Pastry is simply filled, rolled and sliced to create something delicious. It’s amazing what
The best scallion pancakes are made with a hot water dough and lots of flaky layers.
Patience and impeccable ingredients are all it takes to make consommé, the canonical—and most elegant—French soup
These roasted Kabocha Squash Egg Rolls are crunchy on the outside, pillowy soft on the inside. Perfect for a delicious snack or appetizer.
Mary Berg cooks up these flavourful dishes that are oh so easy to make!
Retro Vol-au-Vent Party Appetizers - learn to make puff pastry shells recipe plus 4 delicious fillings for any occasion or celebrations!
Inspired by kimchi pancakes, these pickle pancakes are crispy, chewy, and filled with tart crunchy pickles!
If you’re looking for an elegant and delicious appetizer to serve at your next dinner party, Eggs Jeanette should be […]
Lidia spends time in the kitchen with the one and only Chef Jacques Pépin. They make one of his family recipes, Eggs Jeannette, about which Jacques says, "When we were kids, eggs were a staple on…
Juicy chicken, tender vegetables and aromatic flavors are in every bite of these Ginger Garlic Chicken Dumplings.
These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer.
You need to try these Tamari Cured & Confit Yolks Over Crispy Rice. This fusion recipe is an easy snack for entertaining guests or enjoying solo. For a less jammy egg, cure the eggs for an additional hour or two.
Zeppole Recipe calabresi are divine savoury donuts on high demand in our household! This zeppole recipe uses the traditional Calabrian method.
Confit Yolk Crispy Rice...You can cure the yolks a bit longer but I wanted them jammier so i only did it for 4 hours... sooo good!
Bake up a batch of this Latvian Piragi recipe. Enjoy a few of these traditional bacon- and onion-filled bread rolls now, then freeze the rest for later!
Chicken eggs rolls aren't common, but for those of you who don’t eat pork or have chicken on hand, this chicken egg roll recipe is for you!
This summery Greek tomato fritters recipe is a quintessential dish from Santorini, Greece. Made from tomatoes and aromatic herbs and then pan-fried until golden brown, these easy-to-make fritters are intensely flavorful. Escape to Santorini with each bite of this tasty appetizer.
Sigara Boregi is a fried Turkish spring roll, typically stuffed with feta cheese and deep fried until super crispy. In this recipe, we use mozzarella, feta, parsley and chives for the perfect balance of flavours! They are so easy to make and irresistible!
You'll love the crispy texture of these traditional salt cod croquettes from Spain. This easy recipe makes croquettes that will melt in your mouth!
Now, this is a dish that will help you feed a crowd! This is an edited extract from Falastin by Sami Tamimi and Tara Wigley (Ebury, $49.99).
Love Phyllo Cup appetizers? Oh me too! They are the perfect small-bite individual appetizer bites that look fancy yet are SO easy to make… and with simple FROZEN mini pastry...
From the kitchen of One Perfect Bite...I finally got around to giving this Ina Garten recipe a try. It has been around for a while now, but for one reason or another, it has not been widely circulated on food blogs. Because the cakes are so delicious, I thought those of you who have not yet tried them might also be interested in the recipe. If you are looking for a side dish that you can use as a substitute for potatoes, you need look no further. These are wonderful. They must be mixed several hours before they can be fried and they should be eaten as soon as they come from the skillet, but they are so good you will consider those constraints a minor irritation. I served these rice cakes for brunch today and they were really well-received. They are also wonderful with plained grilled meat and poultry. I know that those of you who try the cakes will enjoy them. Here is Ina's recipe. Chive Risotto Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten Ingredients: Kosher salt 1 cup uncooked Arborio rice 1/2 cup Greek yogurt 2 extra-large eggs 3 tablespoons minced fresh chives 1 1/2 cups grated Italian fontina cheese (5 ounces) 1/2 teaspoon freshly ground black pepper 3/4 cup panko (Japanese dried bread flakes) Good olive oil Directions: 1) Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well. 2) Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. 3) When ready to cook, preheat the oven to 250 degrees F. 4) Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot. Yield: 6 servings. If you have enjoyed your visit here, I hope you'll take a minute to... One Year Ago Today: Oatmeal Chocolate Chippers Two Years Ago Today: Chocolate Cake Three Years Ago Today: Stuffed Eggplant Four Years Ago Today: Caramelized Pear and Cranberry Upside Down Cake
Adapted from La Vie Rustic by Georgeanne Brennan Feel free to adjust the seasonings. The juniper berries lend a nice flavor, but may be hard to track down, so they can be omitted. I like allspice so I added that. Bay leaf or shallots can be cooked with the pork, if you wish. I chose to add some thyme branches. If you're avoiding alcohol you can use apple cider with a squirt of lemon in place of the brandy or whiskey, and the wine. Note: The original recipe in La Vie Rustic noted that after the pork shoulder is cooked, in step 6, to drain the pork shoulder in a mesh sieve set over a bowl to collect the juices and fat, then shred the meat and set it aside. When the liquid cools and the fat separates, warm the juices in a pan with the shredded pieces of pork shoulder, adding 2 - 4 tablespoons of fat, to make it spreadable. I didn't get any liquid when I made it either time I made it, but if you end up with liquid, you can follow those directions.
A great recipe that can do triple duty. These Cheese Fritters with Sweet Honey Mustard Sauce can be a meatless meal, a side dish, or an appetizer.
For this meatball version of pork schnitzel, a simple blend of thyme, lemon zest, and parsley is combined with ground pork; the mixture is then formed into balls, rolled in flour, egg, and panko and then deep-fried until crisp. The crunchy panko shell gives way to a juicy schnitzel interior—just like its cutlet counterpart. And also like its cutlet counterpart, these meatballs need no further embellishment other than a squeeze of lemon, but a bit of sauerkraut or a dip in grainy mustard work wonderfully well too.
I was fairly skeptical of this recipe, but it proved to be seriously delicious.
Golden Beancurd Skin Rolls is a slight variation to the Yum Cha classic “fu pei guen”, that is pan fried instead of deep fried and steamed. This delicious and crispy appetizer is perfect for any…
