Appetizers

For a baba ghanoush recipe that would fulfill its potential as a dip full of redolent, smoky eggplant flavor and brightened with garlic and lemon juice, we grilled the eggplants directly over a hot fire until they were wrinkled and soft. To avoid watery texture and bitterness in our baba ghanoush recipe, we drained the flesh of excess fluid before combining it with flavor-enhancing ingredients. 

Ahh, Moody’s has the best onion rings I’ve ever had. We actually brought some home with us on the plane and I still enjoyed them the next day when they were sort of soggy. Then I couldn’t get onion rings out of my head and decided it was about time I try to make some at home. Now, I knew there was no way I could replicate the deliciousness of Moody’s golden fried onion rings, so I decided to bake mine instead and give them a special pizza twist.

This dip is on the mild side. For a little more kick, increase the amount of dried crushed red pepper. Great dip for parties.

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. 

 This quick-and-easy garnish would also make a great cocktail snack.

We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it. But it's the sugar that makes this dish -- on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.

Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter.  OK, here's how you can make this work for an elegant cocktail party treat: First, use high quality chips. If you don't care to make your own (which isn't hard by the way), then use "kettle" style chips - either black pepper and sea salt, or rosemary work particularly well. Select only the best appearing chips from the bag to use for this recipe. Blend freshly grated lemon peel into the container of creme fraiche. Decorate with freshly snipped chives.