- Avocado fries
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- Crunchy on the outside, and creamy and nutty inside, these avocado fries are over-the-top good!
- Piquillos rellenos (Stuffed peppers)
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- A simple and tasty tapa that any home cook can re-create in minutes using sweet piquillo peppers and tangy goat cheese.
- Culinerdy Cruzer Dirty Balls Brussels sprouts
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One of Keith Breedlove's most popular dishes is flash-fried Brussels sprouts served like Mexican street corn—smothered in cotija cheese, crispy onions, crispy jalapeños, garlic chips, cilantro and a citrus aïoli.
- Hamachi tiradito
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- Executive Chef Benjamin Brown credits this recipe with being one of the simplest to execute, but its vibrant flavor and the juicy pop of the finger limes makes it a fan favorite. Serve it up for a great summer appetizer.
- "Wasabi" pickled carrots
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- Karen Solomon's cookbook "Asian Pickles" explores a world of fermented and brined flavors that can perk up a variety of meals. These pickled carrots require no special preserving equipment and are ready in a flash.
- Portobello fries with basil aioli
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- Portobello mushrooms are soaked in milk, dusted in rice flour and then fried, resulting in a light, tempura-like crust. Basil aïoli is the ideal dipping sauce, but ranch dressing makes a worthy alternative.
- Classic ceviche
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- Party time? This ceviche from Tasting Room Del Mar is a perfect appetizer because it's easy to prepare and can be marinated a day ahead.
- The Nutrition Professor's cowboy salad with jicama chip
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- This family favorite will keep well for at least a week in the fridge, says Timaree Hagenburger, "and beans are, after all, the single food most strongly associated around the globe with living a long, healthy life!"
- Devils on horseback
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Ann Evans describes this retro appetizer as a companion piece to "angels on horseback," in which oysters or scallops replace the dates. Any variety of date works well.
- Bruschetta two ways
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- Halfway between sweet and savory, this recipe featuring seasonal produce and flavorful cheeses is the perfect appetizer for entertaining!
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