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Archives for appetizer


Recipe: Guacamole Stuffed Celery

by Jane Wangersky July 8th, 2016| Appetizers, Recipes
Celery is more assertive than we usually think it is, and I don’t mean that in a good way. I mean it does its level best to make every food it comes in contact with just as bland as itself. And I’m talking about the organic celery we get in

Recipe: Water Chestnuts on a Stick

by Jane Wangersky June 9th, 2016| Appetizers, Recipes, Simple Solutions
What makes a food an appetizer? The last time I took on this question, I concluded an appetizer had to be a one- or two-bite finger food with some little touch that made it special. This time, looking to create an appetizer specifically for a barbecue, I decided it should

Recipe: Sesame Parmesan Bagel Crisps

by Jane Wangersky June 2nd, 2016| Recipes, Simple Solutions
For a moment earlier today, as I stood splitting a frozen bagel into eighth-inch slices, I wondered if I’d gone way off track with what was supposed to be an “easy” appetizer. But once the slicing is over, these really are easy; also quick, and you can make them days
avocado garlic dip

Recipe: Avocado and Roasted Garlic Dip

by Jane Wangersky December 23rd, 2015| Recipes, Simple Solutions
Musing on appetizers for New Year’s Eve, I thought of that old favorite, chips (or crackers, or raw vegetables) with dip. To invent one of those, I’d have to start with sour cream and/or mayonnaise . . . Suddenly I wondered why. It’s not as if those are the only
carrots and celery (400x400)

Turning Vegetables Into Appetizers

by Jane Wangersky January 30th, 2015| Cooking Basics
Ah, the raw vegetable platter. Every buffet, whether it’s just appetizers or a full meal, seems to have one. Articles on entertaining tell you to provide one for anyone who’s dieting; articles on sticking to your diet tell you to fill up your plate from it. There’s usually a
sushi squares (400x400)

“Sushi” Squares — No Sushi Chef Required

by Jane Wangersky January 29th, 2015| Appetizers, Recipes, Simple Solutions
Sushi shows up often as an appetizer or even a quick light meal -- but most of us buy it ready made rather than try to make it at home. Real sushi-making does take some training and special equipment -- if you’re interested, check out continuing education classes in
bacon wrapped apple (400x400)

Bacon-Wrapped Apples: Sweet, Salty, Hot

by Jane Wangersky January 22nd, 2015| Appetizers, Recipes, Simple Solutions
When you use bacon in an appetizer, people tend to expect to find it wrapped around something, simply because it’s so easy to wrap around other foods (before it’s cooked, anyway), and it’s so good at sharing its intense flavor with them too. So on the buffet table you
meats (400x400)

Charcuterie at Home

by Jane Wangersky January 16th, 2015| Cooking Basics
Charcuterie platters are one of the latest trends in appetizers at both restaurants and home parties. Though the literal meaning of the French word charcuterie is just “cooked meat”, to most English speakers it’s come to mean cured meats, like sausage and ham. (Curing in this sense means using
cheese diamonds (400x400)

Cheese Gems — A Quick Baked Appetizer

by Jane Wangersky January 15th, 2015| Appetizers, Recipes, Simple Solutions
I owe the origins of this recipe to yet another book at Project Gutenberg -- Recipes Tried and True, published in 1894 by the Ladies’ Aid Society of the First Presbyterian Church in Marion, Ohio -- and specifically to one contributor, Mrs. Fred Schaeffer. Though I’d seen similar recipes,
cookie cutter (400x400)

Lessons Learned While Cooking for Christmas

by Jane Wangersky January 9th, 2015| Cooking Basics
If you read my recipe from yesterday, you’ll know that over Christmas I learned that a medium sized mushroom cap can cook perfectly well in a few minutes under the broiler, if it’s got plenty of butter inside it. This year, I’ve learned a few other handy things I
stuffed mushroom plate (400x399)

Simple Stuffed Mushrooms- Quick Hot Appetizer

by Jane Wangersky January 8th, 2015| Appetizers, Recipes, Simple Solutions
Yes, I know Shirley Conran has said life is too short to stuff a mushroom, and I myself have said room temperature appetizers are best -- but these stuffed mushrooms won’t take more than a few minutes of your life, and they’re worth running into the kitchen for. I
appetizers (400x400)

Homemade Appetizers: The Basics

by Jane Wangersky January 2nd, 2015| Cooking Basics
In spite of their name, to my mind appetizers are not so much to help you work up an appetite as to keep your appetite from getting too worked up while you’re waiting for dinner. This can get especially important if you’re at a restaurant, or at someone else’s
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