What’s on Your Plate
Chicken skin crisps beautifully in the air fryer as its fat renders out. A light sprinkle of Crystal hot sauce gives Buffalo-style flavor without frying or butter. One ingredient, no waste, pure crunch.
Appetizers
Recipes and tips for smaller dishes that can be served as an appetizer, such as Hors d’oeuvres, canapés, starters, or even a small lunch.
Retro Bean Dip – Easy for 1-2-3 for Entertaining
Retro bean dip is what you’re looking for something new to bring to your next gathering, whether it’s a cozy fall party or your Halloween buffet, this Retro Kidney Bean Dip is ready for its comeback. I discovered the recipe in an old newspaper clipping from “Pepp. Farm,” and with one glance, I knew I had to try it. What I didn’t expect was how much I’d love it. It’s creamy, tangy, rich, and surprisingly addictive. It’s everything you want in a good dip.
Sushi Oshizushi in a Wooden Mold – 5 Easy Steps to Sushi Success
Sushi Oshizushi is a wonderful and easy way of making sushi. Rolling sushi can feel intimidating. If you’ve ever tried with a bamboo mat, you know the frustration: rice sticking everywhere, fillings falling out, and rolls that don’t look like the restaurant versions. That’s where a traditional wooden oshizushi mold comes in. With this simple tool, you can make neat, pressed sushi squares that look elegant, taste wonderful, and don’t require any rolling skills.
Ceviche with Surimi – Ready in 15 Minutes, Simple, and Perfect for Summer
Ceviche made with surimi is a great dish for summer. It’s safe because it’s made with imitation crab, fully cooked surimi. It’s quick because everything is chopped in the food processor.
Caprese Crepes – Better than Bruschetta – 7 Ingredients
Caprese Crepes are an elegant yet simple way to enjoy classic Italian flavors into a French crepe. Soft, delicate crepes wrap around creamy fresh mozzarella, juicy tomatoes, fragrant basil, and a drizzle of rich balsamic glaze. The result is a dish that feels sophisticated but is surprisingly quick to make—an upgrade on traditional bruschetta that’s easier to enjoy without losing any of the flavor.
Scallion Waffles
Scallion Waffles
You know I love finding new ways to twist tradition—and these scallion waffles are exactly that. Inspired by Korean pajeon (scallion pancakes), but made in a waffle iron instead of a frying pan, they’re crispy on the outside, fluffy on the inside, and loaded with scallions, chili flakes, and sesame oil. No syrup needed—these are made for savory dipping. A little hoisin sauce on the side and you’ve got the ultimate partner for your next Asian-inspired meal.
Eech – The Bulgar Salad That Belongs at Your Next BBQ
When the weather heats up and grills get fired, side dishes often fall into a rut—potato salad, pasta salad, maybe some coleslaw. But let me introduce you to something better: Eech (also spelled itch), a traditional Armenian salad made with fine bulgur wheat, simmered in a savory tomato-onion base, and brightened with lemon and fresh herbs.
Takis-Takis Chicken
Takis-Takis Chicken is about to become your new go-to recipe. Juicy chicken breasts are coated with in a fiery crust of crushed Takis, and deliver the ultimate crunch with every bite. Whether you love heat, crave something crispy, or just want to try a fun, flavorful recipe, this dish has it all.
Cranberry Jam with Goat Cheese Spread
Cranberry Jam with Goat Cheese Spread is an elegant yet easy-to-make appetizer for your holiday table. It’s tart and creamy and wonderful for your *charcuterie board.
Chinese BBQ Wings
Chinese BBQ chicken wings if you’re a fan of finger-licking goodness or intrigued by the complex taste of Hoisin sauce, this dish is sure to have you smiling.