Appetizers

Classic Deviled Eggs + Variations

Recipe Photo: Classic Deviled Eggs
Source of Recipe
The Boston Globe - April 4, 2010
Serves/Makes/Yields
12

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. They are delicious both seasoned simply and matched with all kinds of flavors. For instance, a combination of pickled beets and green apple provides a tangy-sweet crunch, while garlic, Parmesan, fresh basil, and salami bring to mind -- and taste buds -- a classic Italian antipasto. In a Japan-inspired version, scallions, sesame oil, and chopped seaweed balance nuttiness and onion against the brininess of the sea.

Sweet Walnuts

Recipe Photo: Sweet Walnuts
Source of Recipe
Epicurious | February 2010, by Eileen Yin-Fei Lo Mastering the Art of Chinese Cooking
Serves/Makes/Yields
Makes about 4 cups

This traditional sweet is believed to have originated in Sichuan, where walnut trees from Persia were first planted in China. As with many Chinese foods, the walnut is imbued with symbolic meaning: it is believed to benefit the mind because the shelled nut looks like a brain lobe. Brain food or not, the walnut was a deliciously significant sweet long ago in Sichuan and western China. Reminiscent of halvah, mashed walnuts encased in a thin, flaky dough and covered with sugar syrup is a famed tea-time dish and just one of many Sichuan creations based on walnuts.

Piquillo Pepper and Sardine Tartines

Recipe Photo: Piquillo Pepper and Sardine Tartines
Source of Recipe
Bon Appétit | February 2010 by Jeanne Thiel Kelley
Serves/Makes/Yields
12

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

What to Drink:

With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
 

Parmigiano Reggiano Crisps with Chocolate and Sea Salt

Recipe Photo: Parmigiano Reggiano Crisps with Chocolate and Sea Salt
Source of Recipe
Whole Foods
Serves/Makes/Yields
24 crisps

We asked our Whole Story blog readers to submit their best Parmigiano Reggiano recipes. Here's the winner, from Barbara E., who baked grated Parmigiano Reggiano with chopped almonds into round crisps and then dipped them in melted chocolate for an incredible sweet-savory combo made from just five ingredients. This innovative recipe can be served as an appetizer or dessert with a glass of red wine or prosecco.

 

Coconut Shrimp

Recipe Photo: Coconut Shrimp
Source of Recipe
Bon Appétit | February 2010 by Lora Zarubin
Serves/Makes/Yields
18

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.



 

Salsa Romesco (Red Pepper, Garlic, and Nut Sauce)

Recipe Photo: Salsa Romesco (Red Pepper, Garlic, and Nut Sauce)
Source of Recipe
The Boston Globe - January 24, 2010 by Adam Ried
Serves/Makes/Yields
about 2½ cups

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Salsa Romesco, originally from the Catalan region of Spain, is an enticing all-purpose sauce I use to dress up a variety of simply prepared meats, fish, and vegetables -- even scrambled or fried eggs.

Whipped Feta and Red Pepper Dip with Lemon

Recipe Photo: Whipped Feta and Red Pepper Dip with Lemon
Source of Recipe
The Boston Globe - January 24, 2010 by Adam Ried
Serves/Makes/Yields
about 3 cups

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Feta and red pepper dip, something I make almost reflexively when guests are coming, takes just five minutes to whip up.

Muhammara (Red Pepper, Walnut, and Pomegranate Dip)

Recipe Photo: Muhammara (Red Pepper, Walnut, and Pomegranate Dip)
Source of Recipe
The Boston Globe - January 24, 2010 by Adam Ried
Serves/Makes/Yields
about 2 cups

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Muhammara is a tart-sweet-spicy-earthy dip from the eastern Mediterranean. It is worth seeking out pomegranate molasses for the Muhammara, but you can substitute a mixture of 1½ tablespoons regular molasses and 1½ teaspoons fresh lime juice.