Celebrity chef Giada De Laurentiis has great tips for cooking potatoes - and for extra-crispy and cheesy parmesan potatoes, she bakes them using a clever method. First, De Laurentiis cuts small potatoes in half. Then she pours melted, unsalted butter onto a parchment-lined baking sheet before adding and mixing in a load of grated Parmesan cheese, herbs, lemon zest, and ground pepper. She then spreads this buttery, cheesy mixture in an even, thin layer on the prepared baking sheet.
You could argue that everything is better in dip form. Not only is it fun to scoop, dip, and pull creamy, cheesy dips with salty crackers and chips, but it's also often way easier to prepare than more intricate appetizers. Instead of stuffing, filling, or rolling complicated, beautiful hors d'oeuvres, you can mix a dip in one bowl or dish and, if needed, bake it until melted.
Steak is one of life's finer treats, and when you serve up a perfectly seared ribeye or sirloin steak, it will always be the star of the show. However, this highly coveted meaty meal option doesn't always have to be enjoyed as the main event; with just a little bit of knife work, you can transform steak into a mouthwatering starter or hors d'oeuvres.
Second, while these mouthwatering mushrooms feel fancy and festive, they are surprisingly quick and easy to prepare, and don't take long at all to cook up in the oven, which means that your guests can enjoy them fresh and warm. Finally, these stuffed mushrooms are naturally vegetarian and easily adaptable to boot, making them suitable for a wide variety of dietary restrictions.
There are a lot of creative ways to use kitchen scraps that you might otherwise throw away (like germinating seeds, pickling watermelon rinds, and making stock from bones), and when it comes to potatoes, there are plenty of fun ways to use potato peels. The skin of the potato can arguably be the best part, especially if you're talking about that fan favorite appetizer, loaded potato skins.
When we rounded up eight appetizer recipes people loved in the 1950s, we found plenty of gems, and one, in particular, is especially easy, tasty, and even varying degrees of healthy (depending on the filling you choose). We're talking about stuffed celery. Starting with a base of crisp, cool, refreshing celery and then having the freedom to add really whatever creamy, savory, sweet, or salty filling you want,
During our writer's visit to Outback Steakhouse, the restaurant's Seared Pepper Ahi was served cooked to perfection and was wonderfully flavored with garlic pepper seasoning. A dish of creamy soy sauce dressing and a slab of wasabi completed the presentation to provide a fresh and flavorful order. This appetizer is the kind of dish that can easily complement a larger order to satisfy hungry bellies or appeal to those with lighter appetites with an additional side.
Step back in time and into the kitchens of mid-century America, where no party would be complete without tiny morsels of food elegantly arranged on colorful plates to greet guests. In the 1950s, home entertaining was all the rage thanks to postwar prosperity and the rise of suburban living, and dinner parties became a cornerstone of middle-class American society. Hosts armed with cookbooks like "Betty Crocker" and "Good Housekeeping" perfected the art of elegant yet approachable hors d'oeuvres.
We may receive a commission on purchases made from links. Cream of mushroom soup is a delicious recipe with many variations, like this umami-rich cream of mushroom soup or this Hungarian mushroom soup. But a can of condensed cream of mushroom soup is a secret weapon of its own, with countless uses from casseroles to creamy rice dishes. An unexpected yet utterly delicious way to use cream of mushroom soup as an appetizer is to make it the base of a dip or spread.
The Kirkland Signature garlic seasoned party wing tray includes several garlic-seasoned wings with ranch dressing for dipping, making it a perfect addition to any appetizer table or casual gathering.
Egg rolls originated from Chinese-American cuisine and have become widely available in grocery stores, demonstrating their popularity in both restaurants and home cooking.
Fried bologna sandwiches, especially popular in the South, bring a nostalgic flavor while introducing modern culinary creativity, emphasizing both texture and taste in bologna’s crispy edges.
Stuffed dried figs are the perfect option. They're incredibly simple to prepare and easy to customize, too. However you choose to fill them, the result will be a pleasing, bite-sized treat that offers an irresistible combination of sweet and savory flavors.
