Appetizer

It's a classic for a reason.

On their own, tater tots already fall squarely into comfort-food territory. But bake them like a tray of nachos and dress them up like a loaded baked potato, with plenty of sharp cheddar, crumbles of salty bacon, and generous dollops of sour cream, and be prepared to enter a whole new level of comfort-food bliss. Whether you’re binging The Bachelor with friends, watching the game, or settling into weeknight dinner with your little ones, this is how to win over your crowd.

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Italy. Where to even start with Italian soups? So many fabulous soups, and so many voices to speak about them. Until we get a chance to do Around Italy in 30 Soups (please, dream with us!

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Germany. Chef power couple Jeremy and Jessica Nolen, authors of New German Cooking, offer up a crowd favorite from their restaurant that ties together the German soup traditions we crave the most: beer, cheese, and bread. All in one bowl!

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Sweden. For our moment in Sweden, Steffi Knowles-Dellner offers up a soup from her grandmother that shows off how rich with spices Swedish cooking can be.

With all the holiday parties and potlucks coming up over the next couple of months, you’re going to need an impressive yet easy appetizer. This bacon baked brie bread bowl is just the ticket. Bring it with you and you’re guaranteed to be invited back next year. Baked brie is already a beloved appetizer, but serve it in a garlic-butter bread bowl stuffed with bacon, candied walnuts, and mozzarella and you’ve really got a crowd-pleaser on your hands.

If you’re not sold on Brussels sprouts, it’s probably because you haven’t had them prepared the right way. These crispy panko-coated sprouts are far from the mushy, bland ones you used to push around on your dinner plate while your mom watched from across the table. These Brussels sprouts are so crunchy and flavorful I guarantee you won’t be able to stop eating them once you start.

I love when a simple addition completely transforms a dish. Take this roasted tomato appetizer, for instance. Just a drizzle of honey (yes, honey!) is all you need to turn up the volume on an otherwise standard appetizer. If you’ve been buying pints of cherry tomatoes at the farmers market, you know how delicious they are this time of year.

You'll be making this all summer long.

Today is National Artichoke Heart Day and, I don’t know about you, but when I think of artichoke hearts I think of spinach-artichoke dip. Whether you’re having friends over to watch the big game or you’re hosting book club, this classic appetizer is a guaranteed crowd-pleaser. Besides the creamy, melty cheese and the big chunks of artichoke hearts, the best thing about spinach-artichoke dip is that it’s pretty hearty.

If you love to host friends at your place, but you’re more of an appetizer aficionado than a sit-down-dinner-party pro, you need to add these chicken skewers with peanut sauce to your recipe repertoire. This recipe transforms plain ol’ boneless, skinless chicken breast into an irresistibly flavorful dish by cooking it on the grill. If you’re lucky enough to live somewhere warm enough to grill outside, by all means, do it.

If you’re hosting a holiday shindig this year, these bacon and Brussels sprout flatbreads should definitely be on your radar. With one simple shortcut, they’re super easy to throw together, but taste super impressive. Instead of making pizza dough from scratch, or even using pre-made dough, pick up some naan at the grocery store.

If you pull out the Bundt cake pan, you can easily make one giant rolled spanakopita that can be cut into neat slices when you're ready to serve.

This is the very definition of a #miraclemeal: beef and veggie kabobs that go straight from freezer to grill. These absolutely delicious family favorites are made with affordable beef sirloin that is coated with a spice rub, and threaded onto skewers along with veggies. The whole kabob is frozen, skewers and all, so you can make these two at a time or 10 at a time. The best part is you don’t even need to thaw them; when you’re ready to cook just fire up the grill!

A few years ago, a recipe in a food magazine caught my eye. The recipe involved stuffing pita bread with a thin layer of seasoned ground lamb, then grilling the whole thing until the outside was crispy and the inside stayed nice and juicy. It was an outrageously delicious and fun idea, a bit like hamburger meets pizza pocket. I liked this idea so much I wanted to make it again, but this time with Thai flavors on cute little mini pitas!

There’s something to be said for the classic caprese salad — the combination of tomato, basil, and mozzarella is hard to beat — but if you’re looking to switch things up a bit, these skewers are a fun twist. With sweet melon subbing in for tomatoes, and salty prosciutto joining the party, these handheld appetizers are sure to be a favorite at your next summer gathering. These skewers are both a riff on caprese salad and prosciutto-wrapped melon.

Now is the peak season for corn — not the wan stuff of early May, but the real deal; the sweet, juicy golden corn that’s worth eating at every meal. In fact, midsummer corn is so tender, crisp, and sweet that the best way to eat it is raw. Here are five ways to gobble up summer corn without turning on the heat. Corn this good deserves to shine on its own. Make a fresh summer salad where raw corn is the star of the show.

Usually gazpacho is all about the tomatoes, but when you can’t get your hands on the fresh, juicy, ripe beauties that only make an appearance during the heydays of summer, the answer to a really good gazpacho is an unexpected condiment hiding in your pantry. This version of gazpacho takes a turn from the traditional with the help of fish sauce.

There’s no denying the comfort that a grilled cheese sandwich brings. In fact, I don’t think of a grilled cheese sandwich as kid food — I think of it just as good food. The concept is highly adaptable too, so if you’re looking for a new version, or perhaps a gluten-free one, here’s one for you. You know those big tubes of shrink-wrapped polenta you see in the store? They make perfect “bread” for an Italian-inspired grilled cheese sandwich.

During cocktail parties, there’s invariably one appetizer people tend to crowd around. You’ll notice a group of guests huddled in a circle; they’re not talking, but they’re all feeling the same thing: sheer happiness. This hot Gruyère dip — with white wine, chicken, and thyme — is exactly the type of appetizer I’m talking about. If you serve this at your next gathering, it’ll probably be more popular than you. Just deal with it.

Mushrooms are a mainstay of many a vegetarian’s diet, as they are substantial, have great texture, 
and provide that elusive and desirable umami flavor we all crave — especially when meat isn’t part of the program. Maybe you haven’t cooked with mushrooms much, or thought about them as a main course, but you should — mushrooms are a great food to love, and a pretty important one if you are looking for hearty, meatless meals.

Summer is the easiest time to entertain. When it’s warm out and everyone is just happy to just be outside, with a cold drink in hand, you can get away with setting out an assortment of easy dishes. A caprese salad, slices of crusty baguette, a bowl of fresh berries — you’re all set. Some sort of dip with potato chips is also always a hit. This one, with caramelized onions, crispy bacon, and funky blue cheese, would be a welcome sight at any summer shindig.

No time to pick a peck of pickled peppers? Stir up a batch of quick stovetop relish for a fancy little cookout condiment. It goes just as well with virtuous grilled fish, charred eggplant, or sizzling squash as it does with brats, burgers, and dogs. Two kinds of vinegar might seem excessive, but the combination gives just the right amount of tangy backbone to the sweet peppers.

I first visited Chez Panisse about ten years ago, a new cook stepping with some awe into what felt like a founding palace of American cuisine. But part of the beauty of Alice Waters’ Chez Panisse is that for all its history and accolades it has remained what it was created to be: a bustling, cozy, unpretentious neighborhood bistro.

Is the relish tray passé? It seems that they’re a nostalgic memory from Grandma’s table. But many of the relish tray elements are popular again, namely the pickle. So why not bring it back? Read on for some ideas on how to revamp the relish tray just in time for its traditional appearance: the Thanksgiving table. As with all the classics, we get into tricky territory when we explore a more modern approach. Some things are just too sacred to change!

When Faith floated the idea of having the gang from The Kitchn gather at my house in Oakland to celebrate and shoot the 2014 Thanksgiving spread, I was thrilled. They would take care of everything, she promised, except maybe could I do a modern interpretation of the old-fashioned relish tray as appetizers? Absolutely! We ended up deciding on three trays: pickles, spreads, and cheese and fruit. Let’s start with my favorite: the pickle tray.

This right here — this cheese-stuffed loaf — this is how you guarantee that any party you throw will be a smashing success. Cheese and bread are already a first-rate combination, of course, but this particular delivery method is just brilliant. I dare anyone standing in the vicinity to resist pulling off cheesy bite after cheesy bite. Dinner can burn and the power can go out, and everyone will still be perfectly content. Want to know how this party insurance can be yours?

Hummus is kind of the best thing ever, right? Right. It may very well be my favorite, easy snack to make and spread on everything and anything. But while making plain hummus is delicious, it’s nice to switch it up every once in a while. These four bloggers have a few excellent mix-in ideas you need to try. All of these sound insanely good. I’ve got my eye on that golden beet and smoked paprika one because it looks like it has great texture.

I don’t know about you, but for my money, it’s hard to beat potato skins and jalapeño poppers when it comes to appetizers. So smashing them together in one layered, bite-sized appetizer just seems to make sense to me. Stuffed jalapeño poppers, and crispy potato skins? In one bite. One delicious bite. The starch from the potato and whipped, slightly sweet cream cheese calms most (most) of the heat from the roasted jalapeño peppers.

If you find yourself a guest at my house, the chances are good that you will be served homemade pizza for dinner. If I don’t know you well, pizza is almost guaranteed to please. If I do know you well, I’ve probably already added your favorite toppings to my shopping list. This particular cheesy specimen, topped with roasted red peppers, sausage, and plenty of Monterey Jack cheese, is one of my stand-by pizzas. My “house” pizza, if you will.

This time of year slays me; in New York City, the snow is pretty much finished, the ear muffs have been packed up and early daffodils and crocus blossoms are poking their way through the packed city soil. And yet, there is no food growing yet. It’s the season when my dreams are populated with ramps, fiddlehead ferns and asparagus.

Who is playing in the Super Bowl in a couple weeks? The Seahawks and Broncos? That’s cool, but let’s get down to the real reason I love football: the food. Dips are an essential element of game day, the true heros of the sport, really. So whether you’re craving something super decadent, kinda healthy, or even sweet – these 12 dips got you covered. 1. Beer and Cheddar Dip 2. Loaded Baked Potato Dip 3. Cheesy Baked Black-Eyed Pea Dip 4. Spinach and Artichoke Dip 5.

They may not be the prettiest things to look at, but these bacon-wrapped dates more than make up for it in flavor. They’re super easy to make, require very few ingredients, and we’ve never had a single one left over after the party. As for the “stuffed” part, each date is stuffed with an almond before being wrapped in bacon and roasted. When you bite into one, it’s salty at first, but then reveals an inner sweetness and — oh! — another salty crunch.

We all have one. You know, a recipe that you’re probably a little ashamed of, either because it is unglamorous or unhealthy (or both). Candied Apple Dip is one of those recipes I wish I didn’t know existed. Because, quite simply, it is absolutely delicious, even if it is just plain wrong. My next door neighbor, Mike, brought an appetizer to our house a few years ago that I wouldn’t soon forget.

Pizza on the grill is my number-one way to entertain outdoors. Just ask any of my friends and neighbors, and they’ll tell you there is always a fresh pie on the grates. I love creating new flavors using up the last of my farmers market finds, and cherry tomato, corn, and goat cheese pizza is one of the best. This grilled pizza showcases some of my favorite summer ingredients, and the glorious taste of that summer goodness will please your dinner guests completely.

Last month Megan declared baked ricotta “the best appetizer you haven’t met yet.” Intrigued (who wouldn’t be?), I gave it a try and suddenly baked ricotta is the best appetizer I’ve only recently met. It’s the new thing, the current crush, the little bite that perfectly straddles the divide between old-fashioned, stodgy hot appetizers and fresher, more modern tastes.

Cocktails beg for snacks, and in our house, when we think snacks we usually go for simple crackers and good cheese. Alternatively, if we’re having people over, I love making bar nuts tossed with olive oil and herbs. But with the ushering in of a new season comes the drive to do something new in the kitchen, so lately I’ve been looking for snack ideas beyond store-bought crackers and bar nuts.

Looking for something a little different from the usual crostini hors d’oeuvre? How about a sweet potato — sliced into rounds, roasted, and topped with a zingy miso sauce. It’s a flavorsome little bite to whet the appetite, plus it’s perfect for gluten-free and vegetarian folks. Sweet potato rounds are beautifully colored, and in size and shape they make a great stand-in for a baguette. However, there’s just one thing — they’re sweet.

Silken tofu makes an excellent base for creamy dips without the use of sour cream or other dairy. In this bright and zesty green dip, we combined tofu with peas and Mexican-inspired ingredients like cilantro, jalapeño, and lime.Unlike dairy-based dips that can weigh heavy on the palate, the creaminess from the soft tofu is satisfying yet light. (Warning: this may cause you to eat more than you possibly should! We speak from experience.

At a recent gathering, my host served the most unusual of cookies along with a whiskey cocktail. What I thought was a sweet cookie, was in fact, a savory version. Turns out salty shortbread, dotted with oats and rosemary, is much tastier than the traditional sugar variety.We featured Sara Kate’s famed savory oatmeal cookies a few weeks ago, and now that I’ve tried savory shortbread, I have to say I’m well on board with this idea.

For anyone who’s made your own hummus, you know how easy it is. And if you’re like me, you feel silly for not having done it earlier, and excited by all of the ways to customize the dip to your liking. (More garlic and red chile flakes, please!) The nice thing about bean dips is the simplicity: for the most part, you throw a handful of ingredients in a food processor and call it a day.Sometimes when you’re rushing around preparing for a party, that alone can feel like a lot.

We had a housewarming party last weekend, and decided to start the party at 8 p.m. Lots of drinks were on the menu, and you know what happens when folks stay late and drink: they want to eat. So while we weren’t serving dinner, we knew we’d need to have a bunch of heavier snacks to sustain everyone through the night.Surprisingly, we had far more fun planning the food for this snack-heavy party than we have with many of our smaller dinner parties.

I’m so blessed to have a job that allows me to work from home. Even better is that I get to cook for a living! But that means some days all that comes out of my kitchen is cupcakes. Or doughnuts. Many days I don’t even sit down to enjoy a real meal—breakfast, lunch, and dinner can consist of Marcona almonds, gummy cokes, and few bites of miscellaneous leftovers.My fiancé is usually gone during the daytime hours, so that doesn’t help matters.

Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next. Especially if there’s a little bowl of tomato sauce for dipping and no one to stop you. I embarked on this mission of stuffing cheese inside bread thinking this would be easy-peasy. Wrap cheese in dough, bake, devour. Repeat.

Q: For Christmas I was given an Amuse-Bouche/Mise en Bouche set which includes bowls, spoons, forks and glasses. However, my cookbook collection lacks creative ideas for small sized appetizers. I’m looking for Amuse-Bouche ideas, recipes or even recipe book suggestions. Anything help would be greatly appreciated! Sent by Stephanie Editor: Stephanie, we’re sure that one of these 20 amuse-bouche recipes from the great chefs at Saveur will offer some inspiration!

When we first heard from Stephanie Polluck over at Cupcake Project there was a moment of silence. It was quickly followed by head scratching and curiosity and then the stomach growling started. A cupcake made with blue cheese, hot sauce and actual chicken, this is one recipe you’re just going to have to make to believe.Each cupcake is topped with a hot wing and the flavors blend perfectly with a cupcake that’s topped with frosting that incorporates a little blue cheese.

Last week we introduced you to the Swedish Smörgåstårta (aka Sandwich Cake). Did you love the idea? Were you perhaps just curious about it? I was indeed curious, but I didn’t want to shell out big bucks for a ton of seafood if it didn’t work out. Instead, I made something a little more Super Bowl friendly and recognizable to American palates. Think of it as a club sandwich on steroids. (And in this case, that’s a good thing!

I couldn’t bear to throw away all the tough outer leaves left behind from making roasted Brussels sprouts last week. So what did I do? What any enterprising and frugal home cook would do: I doused them with olive oil and made sprout chips. I figured if you can transform rugged leaves of kale into a crispy snack, why not Brussels sprout leaves? I hovered anxiously near the oven while they baked, resisting the urge to check on them too frequently for fear of letting the heat out.

Q: My mom has tasked me with an appetizer for Thanksgiving. My family is generally pretty un-adventurous when it comes to food, but I also don’t want something like cheese and crackers, or something too filling before the large meal.Any ideas for something that’s light, interesting (for me), and yet not too “scary” (for the rest of the fam)?Sent by ShannonEditor: Shannon, what about a freshened-up relish tray?

Some days you just have to go all out. Maybe you have soft cheeses and crackers before dinner, open a bottle of good wine, make spaghetti and meatballs and then decide that garlic bread is also important. When you can’t stop thinking about garlic bread, this is the recipe for you.There are two important things to remember when making garlic bread. First, use a good baguette that you like. I’m not a fan of using squishy white sandwich bread.

Ranch dressing from a bottle (or mixed from a packet) has a strong allegiance to my culinary childhood and for that reason alone I will not disparage it, just as I will not speak against pop tarts or packaged mac’n’cheese. But now that I’m an adult (what?), I prefer fresh flavors and real ingredients over the powdered additives and unknowable, unpronounceable chemicals of bottled dressings.