Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Skip the tedious task of stuffing and shaping individual phyllo triangles. Baking the classic Greek spinach-and-feta filling in a Bundt pan yields a golden, crispy centerpiece that works as either an appetizer or a main dish.
Golden, twice-fried plantain shells get filled with a bright, garlicky vaca frita and a dollop of chunky avocado relish. The beef is simmered until fork-tender, shredded, then seared hard with onions and lime so it crisps at the edges. A parchment-lined citrus squeezer makes quick work of pressing the plantain rounds into cup shapes, so the whole platter comes together without special molds.
Rich ricotta-and-porcini pillows cradle a runny egg yolk, crisped guanciale, and fried sage for an impressive yet manageable homemade dish.
This delicate Japanese egg custard, known as chawanmushi, is gently steamed in individual cups and traditionally served as a starter or side. The custard base combines eggs, dashi, soy sauce, and mirin, yielding a silky texture and subtle flavor. Fillings vary but often include chicken, shrimp, mushrooms, fish cake, gingko nuts, and mitsuba; substitutions like edamame and scallion greens are suggested for hard-to-find ingredients. The recipe provides a flexible approach, with optional fillings and a homemade dashi recipe.
Bring the essence of a classic New Orleans muffuletta to your table with this simple French bread pizza, loaded with Italian cured meats, melted provolone, and a zesty olive salad. The salad can be prepared in advance and actually tastes better after a day in the fridge; just let it come to room temperature before using. Feel free to use the suggested meats or any Italian deli meats you prefer.
A family dough recipe passed down from my grandfather, filled with smoky shredded pork shoulder and spicy sauerkraut. The filling balances richness and tang, and the batch yields 40 pierogies—enough to make a crowd ask for seconds.
Golden fritters blending smoked mozzarella, ricotta, and Parmigiano-Reggiano, served with a quick spiced tomato sauce. Includes from-scratch ricotta for the best texture.
These wings get a flavor boost from a chile-garlic-ginger marinade and a crunchy chickpea flour coating, finished with toasted coconut and a dollop of cool cucumber raita.
These slender, herb-flecked breadsticks with Parmigiano-Reggiano are the kind of bar snack that disappears fast—crisp, delicate, and impossible to stop eating.
These individual shrimp calzones come together quickly with a garlicky tomato-wine sauté, creamy mozzarella, and a simple homemade dough. Perfect for a fast but elegant dinner.
Tortilla and potato chips loaded with saucy pulled pork, melted Cheddar, and a creamy cheese sauce, finished with fresh garnishes—ideal for feeding a crowd or a family dinner.
A crowd-pleasing fried shrimp dish featuring a light beer batter, crispy basil and orange slices, served with a tangy tartar sauce and a drizzle of hot honey. For a beach-shack feel, add homemade or store-bought salt-and-vinegar chips. The tartar sauce is optional—hot honey and lemon wedges work too. If you're heat-averse, reduce the hot honey or skip it. You can also swap shrimp for skinless fish wedges. Make extra; it tends to vanish quickly.
An appetizer built from butterflied shrimp filled with herbed bread crumbs, roasted over artichoke hearts and finished with a silky anchovy-garlic cream.
When the weather turns cold, this slow-simmered tomato and roasted red pepper mixture—inspired by the Moroccan dish matbucha—becomes a go-to way to get vegetables onto the table. With a texture like a rich dip, it’s spoonable straight from the pot and pairs beautifully with creamy whipped feta and warm, fluffy pita.
Turn leftover corned beef and cabbage into golden fried wonton rolls filled with Swiss cheese and served with a tangy stout mustard dip. A hearty appetizer or snack.
These fried cornmeal sticks, filled with Gouda and served with a seasoned mayo-ketchup dip, are a beloved Puerto Rican appetizer. The recipe makes about 25 pieces and can be prepared ahead and frozen for later frying. They are best enjoyed hot and fresh.
