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39 recipes · page 2
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.
A made-from-scratch dumpling project: tangy sour cream dough, a potato filling loaded with browned mixed mushrooms and herbs, and a quick horseradish crème fraîche on the side.
A playful take on a party favorite: cocktail smoked links are tucked into crescent dough with a Dijon-spiked mustard greens filling, then finished with melted butter, black mustard seeds, and smoked flaky salt. A quick chive Dijonaise comes together on the side for dipping.
Learn how to make fried ravioli, the cheesy appetizer that reportedly began with a happy accident at a St. Louis eatery in the 1940s. This version coats frozen ravioli in a seasoned breadcrumb mixture, fries them until golden, and serves them with a quick Calabrian chili marinara for dipping.
Steamed beef balls are a dim sum staple prized for their springy bite and rich savoriness. With a handful of careful techniques, you can reproduce that texture in your own kitchen. The process begins with top blade steak—an economical, lean chuck cut—that is pulsed in a food processor into a coarse grind rather than a fine paste, which is key to the finished balls' characteristic bounce.
A creamy sweet potato dip enriched with garlic confit and olive oil, topped with garlic crème fraîche, harissa oil, candied pumpkin seeds, and fresh herbs. Serve with pita or raw vegetables for a crowd-pleasing appetizer.
These deep-fried rolls go by nem ran in northern Vietnam and cha-gio in the south, and the difference starts with the wrapper: rice paper versus a wheat-and-egg sheet. A homemade nuoc cham and a lettuce-and-herb wrap round out the plate.
Golden pan-fried crab cakes seasoned with Creole spices, paired with a tangy tartar sauce and a crunchy slaw for a complete meal.
A home-cooking project that turns slow-simmered shredded flank steak into purse-shaped dumplings, served with a tangy tamarind hoisin dip.
A patient stovetop method turns oranges, lemon, and sugar into glossy marmalade, paired with easy rye-free crackers you roll and bake yourself.
When a dish is easy to carry around, it suits parties and get-togethers—especially ones centered on watching sports. These buffalo chicken meatballs fit that bill: they work well at a potluck and deliver the familiar hot-wing taste without leaving your hands sticky.
Chef Marco Canora, who shared this recipe in his cookbook A Good Food Day, notes that lentils paired with dark leafy greens offer real benefits for the body. He also makes the case that preparing meals yourself gives you control over fat and salt while keeping whole foods at the center of your plate.
Valerie's fondness for Indonesian cooking inspired this simple, veggie-packed variation on classic egg rolls. Served as a light main dish or a shareable starter, they bake in the oven instead of frying.
Individual flatbreads topped with a curried halibut-and-potato brandade, par-baked on the stovetop, then finished with smoked salmon, shaved red onion, and chives.
A soft-boiled egg tucked inside savory pulled pork, breaded and fried until crisp, then served over tangy slaw with a smoky homemade sauce.
Create a relaxed yet celebratory spread with make-ahead poached shrimp, tangy pickled red onions, and a creamy herb yogurt sauce. Assemble with crisp vegetables, briny pickles, and hearty breads for an effortless gathering. Poaching the shrimp in their shells boosts flavor and helps prevent overcooking.
