Appetizers  

 

 

The Daily Dish

Lobster Nachos By Annie Copps


Nachos, made with lobster. What is this nonsense you say? C'mon, why not? I am not talking about corn chips smothered in oddly colored cheese at the baseball game (not that they don't have a spot in my culinary heart). I am talking about a slightly elevated hors d'oeuvre that you'll have trouble walking away from.
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Braised Fennel and Leeks By Annie Copps


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Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky.
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Parmesan Fricco Salad Baskets By Annie Copps


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Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"
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Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai


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Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.
The Daily Dish

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai


Get ready to give your grill some spring training. Serve this fun appetizer at your next dinner party for guaranteed culinary love at first taste.
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Shrimp Filled Money Bags By Annie Copps


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Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about today's dish: A delicious take on Asian dumplings.
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Tomato Carpaccio with Soy-Vinegar Syrup


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Whip up an impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all.
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Spicy Crab Dip By Ming Tsai


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With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.
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Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai


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Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.
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Harvard Beets
By Annie Copps


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Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.
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Potato Puffballs By Annie Copps


Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!
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Baked Goat Cheese with Pepper Jelly
By Annie Copps


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It has happened to all of us: Unexpected guests. This recipe will save you.

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Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai


If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. Today's recipe combines these two east-west workhorses.
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Black Pepper Teriyaki Chicken and Pineapple
By Ming Tsai


This is a terrific grilled appetizer you can serve any time you're looking for tasty finger food.
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Asparagus Hummus And Spiced Pita Chips By Annie Copps


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Spring means asparagus season in Massachusetts — and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.

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Scallion Pancakes with Dipping Sauce
By Ming Tsai


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Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything. Try this one, with a dipping sauce.

The Daily Dish

Easy Breadsticks
By Annie Copps


I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.

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Deviled Eggs with Tuna and Black Olives
By Annie Copps


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Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party—that is assuming you don't eat them before your guests arrive.
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Asian Pistou Dumplings in Lime Broth By Ming Tsai


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Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables.

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Anadama Bread By Annie Copps


This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious.

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