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Recipes - Appetizers

By Betsy Nelson
A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
pumpkin seeds
By Rebecca Katz
Earthy and crunchy, these cumin- and coriander-infused pumpkinseeds are a cinch to make.
By Ignacio Matto
Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.
By Betsy Nelson
This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.
By Betsy Nelson
These frittatas can be baked the night before and enjoyed at room temperature or chilled.
Ginger Carrot Relish
By Betsy Nelson
This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
By Betsy Nelson
These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.
Sauerkraut in jar
By Betsy Nelson
You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
Parsnip fries and beet ketchup
By Betsy Nelson
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
By Betsy Nelson
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
By Dara Moskowitz Grumdahl
This delicious recipe makes a fresh, crunchy, family-pleasing treat that kids can help prepare. While this snack does contain some sugar (in the form of brown-rice and maple syrups), the nuts help slow sugar absorption and offer a dose of healthy nutrition. The popcorn provides a healthy dose of fiber. The herbs add wholesome flavor both kids and adults will enjoy.
By Cary Neff
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
By Cary Neff
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
By Cary Neff
This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
By Betsy Nelson
These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.
Charcuterie Plate
By Betsy Nelson
Arrange your favorite sliced meats on a platter. Always popular and no cooking involved!
By Betsy Nelson
The humble chicken liver is elevated to haute cuisine when cooked and blended with a little sherry and herbs.
Fruit and Cheese Kabobs
By Betsy Nelson
Get creative and experiment with different combinations of fruit and cheese.
bacon wrapped dates
By Karen Olson
You may also want to try these succulent little bites with dried figs instead of dates.
Grilled Sweet-Potato Rounds With Chorizo
By Betsy Nelson
Substitute tempeh for the chorizo to make the perfect vegetarian bite.
Zucchini-Ricotta Pinwheels
By Betsy Nelson
Not a zucchini fan? Try skinny Japanese eggplant instead.
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