Acquire great cooking skills and create delicious appetizers
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are topped with watercress, basil, and pecorino curls for a satisfying slice …
Garlic Shrimp and Avocado Crostini is a fresh, flavorful appetizer that’s as elegant as it is easy. Juicy, garlicky shrimp rest atop creamy avocado on crisp crostini, creating a perfect balance of textures and tastes ideal for entertaining, light lunches, or a sophisticated snack. Prep: 15minutes minutesCook: 10minutes minutesYield: 12 servings …
Pomegranate Pistachio Crostini is a festive appetizer that’s as beautiful as it is delicious. Crisp crostini are topped with creamy goodness, crunchy pistachios, and bright pops of pomegranate, creating the perfect balance of texture and flavor for holiday gatherings or special occasions.
Cook:5 min
Prep:25 min
Yield:3 dozen
1 piece: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
Hummus Sauce is creamy, savory, and full of rich, nutty flavor. Smooth and versatile, it’s perfect for drizzling over roasted vegetables, spreading on sandwiches, or using as a dip bringing a wholesome, delicious boost to any meal. Prep10 minutesServings 6 Ingredients Instructions Notes
This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more! Prep Time: 20 minutes minsCook Time: 20 minutes minsServes 4 Ingredients Pickled Veggies Tofu Marinade Instructions Notes …
Avocado Sauce is creamy, fresh, and full of flavor. Smooth and versatile, it’s perfect for drizzling over tacos, tossing with salads, or using as a dip an easy way to add richness and a burst of freshness to any meal.
make sure to use a good Mayo. I recommend Sir Kensington’s Classic Mayonnaise or Avocado Oil Mayonnaise. Vegan mayo works here too!
This bruschetta recipe is an easy, delicious summer appetizer! Perfect for tomato season, the sweet, juicy tomatoes pair beautifully with crisp bread. The key to making it shine is using high-quality ingredients—because it’s so simple, every flavor truly stands out. Prep Time: 15 minutes minsCook …
Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge they make all the difference here. …
Delicate spring vegetables are well suited for a risotto, which is by its very nature a fairly neutral palette that can take on myriad flavors. Risotto achieves its creaminess because of the starchy and absorbent rice, usually arborio or carnaroli, that takes up well-seasoned stock and wine.
1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
8 oz/230g English peas, shelled
8 oz/230g sugar snap peas, stems and strings removed
6 oz/170g fiddlehead ferns (optional)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
2 cups/400g arborio or carnaroli rice
1 cup/240ml dry white wine
1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
2 tsp sea salt, plus more
Ground black pepper
1/2 cup/50g grated Parmesan cheese
1/3 cup/85g store-bought basil pesto
Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
About 15 minutes before you’re ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
Store risotto, covered, in the refrigerator for up to 2 days.
To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you’re ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.