Roasted Yam and Onion Dip
Makes about 2 cups / A rich melding of yams, onions, and garlic make a perfect all-season dip for vegetable crudités or whole-grain crackers...
Chicken Nugget Dippers
Makes about 24 / These make perfect lunchbox stuffers or a high-protein after-school snack...
Three-Minute Sushi Rolls
Makes 12 / Both kids and adults love these simple rolls that can be made in minutes...
Creamy Chive Soup
This strong onion-family soup makes a nice appetizer or starter course that can be served warm or cool. You’ll need about three 2- to 3-ounce packages of chives to make 1 1/2 cups—or grab a few bunches at the farmer’s market. ...
French Onion Crisps
2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides: Makes 16-20 / Rich and decadent, with hearty flavors. Accompany with cups of beef consommé for a deconstructed French onion soup, as an appetizer or first course. To make it a sandwich, try the toppings on toasted foccacia bread ...
Stuffed Primo Portobellas
2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides: Serves 6 / These can be cut up for easier eating as an appetizer; or use baby bella mushrooms for the perfect finger food. Or serve a whole large mushroom as a lovely light dinner...
Baked Goat Cheese with Apple and Cranberries
2008 Delicious Living Reader Recipe Contest: RUNNER UP, Appetizer/Sides: Serves 8 / This wonderful appetizer, with a festive combination of tastes, is ready in minutes...
Mixed Baby Greens with Warm Zesty Fig Dressing
First Place 2008 Delicious Living Recipe Contest Winner: Appetizer/Sides: Serves 6 / Beautiful and unusual, with a delectable dressing. The crispy goat cheese rounds make this salad something special. If you prefer, toss the greens with dressing before serving. Look for panko bread crumbs in the baking section of your natural grocery...
Broiled Sardines with Fennel and Olives
Serves 8 / Serving tips: This Mediterranean classic makes a marvelous appetizer on crostini or any toasted bread. Or toss with cooked linguini and top with shredded Asiago cheese for a fast entrée — not your ordinary dinner!...
Tea-Batiked Eggs
Tea-Batiked Eggs October, 2007 Serves 12 / These beautiful eggs, arranged cut-side down, complement any hors d'oeuvres tray. It's a modern rendition of...
Apple-Plum Chutney
Apple-Plum Chutney September, 2007 Makes about 4 cups / This spicy-hot chutney is especially tasty atop Brie, served on a cheese board with bread or crackers....
Baba Ghanouj (Eggplant Pure)
Baba Ghanouj (Eggplant Pure) June, 2007 Serves 6 / This Middle Eastern eggplant dish is a favorite worldwide. Although the eggplant can be roasted in...
Sabanach (Arab Spinach Salad)
Sabanach (Arab Spinach Salad) June, 2007 Sabanach (Arab Spinach Salad) Serves 6 / Choose only the most tender spinach for this appetizer. Basson also...
Matbucha (Grilled Red Peppers & Tomato)
Matbucha (Grilled Red Peppers & Tomato) June, 2007 Serves 6 / Scoop up plenty of this appetizer with pita wedges. Basson also uses this recipe with a...
Roasted Jicama Sticks with Tofu-Basil Dip
Roasted Jicama Sticks with Tofu-Basil Dip February, 2007 Serves 4 / Slices of roasted jicama, a crunchy white root vegetable usually eaten raw, make a...
