appetizers snacks

For those of you who can't stand cilantro, we have the salsa recipe for you. Mexican oregano is used in place of cilantro, satisfying that much needed herbal accent.

Cilantro-Free Pico de Gallo Salsa

medium, vine-ripened tomatoes, small dice. (Roma, plum, or beefsteak)

red onion, fine dice

garlic,

lime juice (Roughly one lime)

Mexican oregano

cumin

Credit: 1 teaspoon smoked Spanish paprika

To taste Sea salt

&lt;ol&gt;&lt;li&gt;Combine ingredients and mix thoroughly.&lt;/li&gt; &lt;li&gt;Crush the Mexican oregano leaves between your fingers as you add them to the mix.&lt;/li&gt;&lt;li&gt;For milder salsa, remove the seeds and veins from your chiles.&lt;/li&gt;&lt;li&gt;Serve with tortilla chips. This makes a great topping for nachos or queso dip too.&lt;/li&gt;&lt;/ol&gt;

My mom has always made these pickled beets every summer and I have carried on the tradition with my family. You can keep them in the refrigerator and add more cooked beets to the liquid when they start to get low. We also add shelled, hard boiled eggs to the juice in this pickled beets recipe, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.

Pickled Beets Recipe

water

beets,

sugar

cider vinegar (real--not cider flavored)

salt

cinnamon

whole allspice

Tablespoons pickling spice

&lt;ol&gt;&lt;li&gt;Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil.  Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.&lt;/li&gt;&lt;li&gt;Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or &amp;frac12 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.&lt;/li&gt; &lt;li&gt;Add shelled hard boiled eggs to the mixture as well.  Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.&lt;/li&gt;&lt;li&gt;Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.&lt;/li&gt;&lt;/ol&gt;

I adapted this recipe from a great banana-nut bread recipe I have. --Chef Chip

Apple Cinnamon Nut Bread

Cups All-Purpose Flour

Baking Powder

Baking Soda

Cinnamon

½ Cup Walnuts

Cups Cooking Apples

½ Cup Unsalted Butter, softened

½ Cup White Sugar

½ Cup Brown Sugar

Eggs

Vanilla Extract

Milk

Salt

&lt;ol&gt;&lt;li&gt;Preheat oven to 350.&lt;/li&gt;&lt;li&gt;I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome.  It can become dense, doesn’t rise well and is a little chewy/tough.  So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.&lt;/li&gt;&lt;li&gt;Sift together flour, salt, baking powder, baking soda, and cinnamon.  Set aside.&lt;/li&gt;&lt;li&gt;Chop walnuts into small pieces and set aside.Peel, core and slice the apples into quarters.  Slice each quarter into ¼-inch thick squares.  Set aside.&lt;/li&gt;&lt;li&gt;Cream butter and sugar on ½ of full mixing speed.  Add in eggs and beat on ¾ speed until mixture fluffs up.  Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.&lt;/li&gt;&lt;li&gt;Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture.  Use the rubber spatula in the same way.&lt;/li&gt;&lt;li&gt;Wasting no time, add in apples and then walnuts.&lt;/li&gt;&lt;li&gt;Pour right into one non-stick 9 by 5 by 3 inch loaf pan and bake for 1 hour to 1 hour and 20 minutes.  (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)&lt;/li&gt;&lt;li&gt;Test with a toothpick down the center for doneness.&lt;/li&gt;&lt;/ol&gt;

Growing up on the East Coast, the aroma of seafood was a staple in our household, especially during the summer months. We’d often embark on crabbing adventures, bringing home fresh blue crabs that would soon be transformed into a variety of delectable dishes. Among the most cherished recipes was Crab Imperial, a dish that effortlessly showcases the sweet, succulent flavors of blue crab meat. This classic East Coast seafood dish is a celebration of simplicity and elegance, perfect for any occasion, from casual family dinners to sophisticated gatherings. The star of Crab Imperial is undoubtedly the blue crab meat, prized...

Crab Imperial

crab meat

fresh parsley, minced

lemon juice

Chesapeake Bay Seasoning

mustard powder

Worcestershire sauce

mayonnaise

butter

Imperial Sauce:

half&half

Topping:

breadcrumbs

couple of good shakes of paprika

½ teaspoon Chesapeake Bay seasoning

red bell pepper, minced

&lt;ol&gt;&lt;li&gt;Preheat oven to 400 degrees.&lt;/li&gt;&lt;li&gt;Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whisk until smooth. Add crab meat and fold gently until combined, taking care not to break up lump crab meat.  Divide mixture equally among 4 ramekins (or natural crab shell).  Place on a baking sheet and  bake for  12-15 minutes. &lt;/li&gt;&lt;li&gt;In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.&lt;/li&gt;&lt;li&gt;In another small bowl, add remaining melted butter to bread crumbs and stir until combined.&lt;/li&gt;&lt;li&gt;Top each ramekin (or natural crab shell) of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika. Place in broiler until golden brown.&lt;/li&gt;&lt;/ol&gt;

These little cakes are the perfect dessert or tea party sweet.

Rebekah&#39;s Anise and Orange Liqueur Cakes

CAKES

flour

baking powder

shortening

eggs

vanilla extract

milk

star anise

orange liqueur

nutmeg

FROSTING

vanilla

lemon extract

CAKESPreheat oven to 350°F.Mix shortening, eggs, sugar, vanilla, anise, liqueur, and milk. Stop mixer, and add flour, baking powder and salt; mix in evenly. Line a cupcake tin with liners. Use a cookie disher to scoop batter into cupcake liners.Bake at 350°F for 20 minutes.FROSTINGMix all ingredients in a bowl until smooth.Adjust with milk/powdered sugar until it&#39;s a nice consistency and flavor. Frosting is optional with these, as they don&#39;t exactly need it. If you really like your liqueur, you can throw a bit of that in as well.

This turmeric and vanilla based mocktail is your cozy alternative to boozy holiday drinks. 

Recipe: Spiced Vanilla-Bean Steamers

Scraped seeds vanilla bean

turmeric tea

Cold steamers: You can also make the drinks as directed, refrigerate until cool, and serve over ice.

The Kitchn

Jess Thomson

Step 1

Place the sugar and 1/2 cup water in a small saucepan and bring to a boil over medium heat, stirring to help the sugar dissolve. When the liquid is clear, add the seeds and vanilla pod and simmer for 3 minutes more. Remove from the heat and set aside.

Step 2

Meanwhile, bring 6 cups (48 ounces) of water to a boil in a medium saucepan over medium-high heat. Remove from the heat, add the tea bags, cover, and let steep 5 minutes. Use a spoon to firmly squeeze the liquid out of the tea bags before removing them from the pot.

Step 3

Divide the tea between 4 large mugs. Add 1/4 cup of the milk and 1 to 2 tablespoons of the vanilla syrup (or to taste) to each mug. Serve hot.

With juicy tomatoes, a super flavorful ricotta filling, and the flakiest crust, this easy tart is guaranteed to impress.

Best-Ever Tomato Tart

1 (14- to 17.5-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator

egg,

tomatoes (2

kosher salt, divided

ricotta cheese, preferably whole milk

Italian seasoning

black pepper

basil leaves,

Red pepper flakes,

Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, thaw in the refrigerator for at least 4 hours and up to 1 day before using.Storage: This recipe is best eaten the day it&#x27;s made. Leftovers can be refrigerated in an airtight container for up to 4 days. Rewarm in a 325°F oven until warmed through.

Kelli Foster

Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Move the parchment to a work surface. Unfold 1 package puff pastry onto the parchment (if your package has 2 sheets, place them side by side, slightly overlapping, so that they fit the baking sheet). Using a rolling pin, roll it into a rectangle about the size of the baking sheet. Transfer the puff, still on the parchment, to the baking sheet.

Brush the edges with 1 large beaten egg to form a 1-inch border. Carefully roll about 1/2-inch of each side in on itself toward the center to form the outer rim of the tart. Prick the pastry all over inside the border with the tines of a fork. Brush the rim with the egg. Bake until light golden brown and slightly puffed, 10 to 15 minutes. Meanwhile, prepare the tomatoes and filling.

Line a baking sheet or cutting board with a double layer of paper towels. Arrange 1 pound sliced tomatoes in a single layer on the paper towels. Sprinkle all over with 1 teaspoon of the kosher salt. Let sit for 10 minutes to draw out excess moisture. Pat the tomatoes dry with paper towels to absorb the moisture beaded on top.

Step 4

Stir 1 cup ricotta cheese, 1 finely grated garlic clove, 1 teaspoon dried Italian seasoning, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a medium bowl.

Step 5

Remove the baking sheet from the oven. If the pastry has puffed up, gently press down with a spoon to deflate.

Step 6

Dollop the ricotta mixture over the puff pastry and spread into an even layer. Place the tomato slices evenly over the ricotta, overlapping them slightly as needed to fit.

Step 7

Bake until the edges are puffed and the bottom is crisp and golden-brown, 10 to 15 minutes. Garnish with fresh basil leaves and red pepper flakes if using. Serve warm or at room temperature.

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips. 

Kristina Razon

This crispy snack is best served alongside remoulade sauce for dunking.

Air Fryer Okra

okra

panko breadcrumbs

cornmeal

kosher salt,

celery salt

garlic powder

smoked paprika

cayenne pepper

sour cream

Dijon mustard

hot sauce

Make ahead: The rémoulade can be made a day ahead and refrigerated in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF air fryer until hot and crisp, about 5 minutes.

Laura Manzano

Trim and cut 1 pound fresh okra crosswise into 1/4-inch thick rounds. Place 2 large eggs in a shallow bowl or pie plate and whisk until broken up. 

Place 1 cup panko breadcrumbs, 1/4 cup medium grind cornmeal, and 2 tablespoons canola oil in a medium skillet. Stir well with a fork to combine and crush the panko into a slightly finer mixture with the fork. Toast over medium-high heat, stirring constantly, until golden-brown, 5 to 7 minutes. Transfer to a second shllow bowl or pie plate. Add 2 teaspoons kosher salt, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper. Stir well with the fork to combine.

Working in batches to fit in a single layer in the air fryer, coat the okra slices in the egg. Let the excess drip off, then transfer to the panko mixture and press them carefully in so the mixture adheres all over. Place in the air fryer basket in a single layer. Air fry until the okra is deeply golden brown and crisp, 10 to 12 minutes total. Meanwhile, make the rémoulade if desired. 

Place 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, a pinch of cayenne pepper, and a few dashes of hot sauce in a small bowl and stir until combined. 

Sprinkle the fried okra lightly with kosher salt and serve with the rémoulade. 

An impossibly crispy, crunchy exterior without deep-frying? Yes please. 

Impossibly Crispy Fried Zucchini

zucchini,

lemon

all-purpose flour

paprika

olive oil, divided

Flaky salt, for serving (optional)

Dipping sauce, such as garlic aioli

Make ahead: Cut zucchini can be salted and placed in a colander placed inside of a bowl up to 12 hours in advance in the fridge.Storage: Store in an airtight container in the refrigerator for up to 4 days.

3 Tips for Making the Best Fried Zucchini Before you head into the kitchen to fry up some zucchini, keep these tips in mind. Don’t overcrowd the pan. When frying the zucchini, make sure there is at least half an inch of space between each spear. This will help the zucchini brown evenly and become perfectly crisp. Let the zucchini drain on a paper towel after frying. This will remove the excess oil and ensure the zucchini turns out nice and crisp. Serve them with fresh lemon juice and a flourish of flaky sea salt. The pop of acidity brightens everything up while the additional salt creates that fried-and-salty combination that is impossible to resist.

Jesse Szewczyk

Trim the stems off of 2 medium zucchini and slice them in half crosswise. Cut the zucchini lengthwise into planks about 1/2-inch thick. Working with two of the stacked planks at a time, cut crosswise into 1/2-inch-wide batons. Repeat with the remaining zucchini planks.

Place the zucchini batons in a colander placed inside of a bowl. Sprinkle with 3/4 teaspoon kosher salt and toss to evenly distribute. Let the zucchini sit uncovered at room temperature for 1 hour, stirring occasionally. Meanwhile cut 1 medium lemon into wedges

In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Place 2 cups panko breadcrumbs in a third large shallow bowl.

Transfer the zucchini onto a paper towel-lined plate and pat dry. Discard the water collected at the bottom of the bowl.

Working with a few pieces of zucchini at a time, dredge in the flour mixture. Then, working with 1 piece at a time, shake off excess flour and dredge in the eggs then the breadcrumb mixture, gently pressing the breadcrumbs into the zucchini so they stick. Place in a single layer on a large plate or baking sheet.

Heat 2 tablespoons olive oil in a 10-inch or larger nonstick skillet over medium heat until shimmering. Add half of the breaded zucchini in single layer and cook, flipping 2 or 3 times depending on the shape of the batons, until lightly browned on all sides, 2 to 3 1/2 minutes per side. Transfer the zucchini onto a paper towel-lined plate. Wipe down the pan if needed then add the remaining 2 tablespoons olive oil and repeat cooking the remaining zucchini. Serve immediately with lemon wedges, flaky salt, and your favorite dipping sauce (if using).

Super easy and tastes so delicious. I add grated parmesan to the Italian bread crumbs and serve it a horseradish/ lemon dipping sauce

They&#x27;re so good, you&#x27;ll definitely want to make a double batch. (It&#x27;s easy to do!)

Parmesan Zucchini Fritters

zucchini

Parmesan cheese, finely grated (about 1/2 cup)

parsley leaves

medium scallions, thinly sliced (about 1/3 cup)

lemon (about 2 teaspoons)

Lemon wedges,

Sour cream, plain Greek yogurt,

Storage: Leftover fritters can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, about 8 minutes.

Christine Gallary

Place 1 pound grated zucchini in a colander and sprinkle with 1/2 teaspoon of the kosher salt. Toss with hands to combine. Let sit in the sink or over a bowl for at least 15 or up to 30 minutes. Meanwhile, prepare the remaining ingredients.

Whisk 1 large egg in a medium bowl until broken up. Add 2 ounces grated Parmesan cheese, 1/4 cup finely chopped fresh parsley leaves, 3 thinly sliced medium scallions, 2 minced garlic cloves, the finely grated zest of 1 medium lemon, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

When the zucchini is ready, transfer about half of it to a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Add to the cheese mixture. Repeat with the remaining zucchini. Stir with a flexible spatula until combined.

Sprinkle 1/3 cup all-purpose flour evenly over the top. Fold with the spatula until just combined; do not overmix.

Heat 2 tablespoons of the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop scant 1/4-cup portions of the batter into the pan, 4 in a 12-inch pan; gently pat down until a little over 3 inches wide. Pan-fry until golden-brown, 2 1/2 to 3 minutes per side.

Transfer to a paper towel-lined plate or baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining batter. Serve warm or at room temperature with lemon wedges and sour cream for dipping if desired.

My mom made something very similar, zucchini, egg, baking soda, breadcrumb, and fried them. I always enjoyed them from a child. 

Try these with a little tzaziki or pesto, yummy!

I've worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

Andrea Rivera Wawrzyn

Recipe: Baked Zucchini Fries

cornstarch

oregano

Parmesan cheese (3 ounces)

Cooking spray

fresh parsley

Ranch dressing

Make ahead: Arrange breaded, unbaked fries on a parchment-lined baking sheet. Freeze until solid and then transfer to a gallon zip-top freezer bag. Bake from frozen as directed above for the curly fries and add an additional 3 to 4 minutes for the batons.Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 400°F for 5 minutes on a wire rack set inside a baking sheet. 

Patty Catalano

Set up your breading station: Place the flour, cornstarch, salt, oregano, garlic powder, and pepper in a gallon zip-top bag and stir or whisk to combine. Place the egg whites in a shallow dish and whisk until frothy. Toss the Parmesan cheese and panko together in a separate large bowl. Place the three breading dishes aside.

Trim the ends off of the zucchini then cut them into desired shape.For batons: Slice the zucchini in half crosswise, and then lengthwise into planks about 1/4-inch thick. If you have a mandoline, this is the time to use it. Working with two of the stacked planks at a time, cut crosswise into 1/4-inch-wide batons. Repeat with the remaining zucchini planks.For curly fries: Spiralize the zucchini using the thick blade on your spiralizer. Use kitchen shears to cut spirals into 2-inch pieces. 

Toss 1/3 of the cut zucchini into the flour mixture until evenly coated. Transfer the zucchini, a few pieces at a time, to the egg white and toss to coat. Move the pieces to the bowl of panko and Parmesan and toss to coat. Repeat with the remaining zucchini in 2 more batches.

Arrange 2 racks to divide the oven into thirds and heat to 425°F. Coat 2 wire racks with cooking spray, fit them inside 2 baking sheets. Place the zucchini in a single layer on the racks, arranging the spiralized zucchini into curls to set the shape of the fry as they bake. Let sit at room temperature for 10 to 30 minutes to let the coating set. 

Bake the batons for 18 to 20 minutes, flipping halfway through. Bake the curly fries 10 to 13 minutes; there is no need to turn these fries. Once golden-brown and crisp, transfer to a plate, sprinkle with parsley, and serve hot with ranch dressing.

These quick and easy lettuce wraps are filled with a satsifying combination of ground turkey and toasted cashews.

Garlic and Ginger Turkey Lettuce Wraps

garlic

ginger

cashews

cilantro

butter lettuce

sesame oil

turkey

hoisin sauce

tamari or soy sauce

Gluten-free: To make this dish gluten-free, use tamari or gluten-free soy sauce, and gluten-free hoisin sauce.Storage: Leftover filling can be refrigerated in an airtight container up to 4 days. Reheat before serving in lettuce leaves.

Mince 2 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 2 tablespoons. Coarsely chop 1/2 cup toasted cashews and 1/3 cup fresh cilantro. Remove 10 leaves from 1 head butter lettuce.

Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, 2 to 3 minutes. Add 1 pound ground turkey and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes.

Add the cashews, 2 tablespoons hoisin sauce, and 2 tablespoons soy sauce. Remove from the heat and stir in the cilantro. Divide the mixture onto the lettuce leaves and serve immediately.

Top 15 appetizers snacks recipes from across the web

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cilantro-Free Pico de Gallo Salsa

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Crab Imperial

Rebekah's Anise and Orange Liqu...

Recipe: Spiced Vanilla-Bean Steamer...

Best-Ever Tomato Tart

Air Fryer Okra

Impossibly Crispy Fried Zucchini

Parmesan Zucchini Fritters

Recipe: Baked Zucchini Fries

Garlic and Ginger Turkey Lettuce Wr...

Recipe: Soft & Chewy Granola

Apple Fritter Bread

Instant Pot Chicken Soup with Herbe...

Top 15 appetizers snacks recipes from across the web

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cilantro-Free Pico de Gallo Salsa

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Crab Imperial

Rebekah&#39;s Anise and Orange Liqu...

Recipe: Spiced Vanilla-Bean Steamer...

Best-Ever Tomato Tart

Air Fryer Okra

Impossibly Crispy Fried Zucchini

Parmesan Zucchini Fritters

Recipe: Baked Zucchini Fries

Garlic and Ginger Turkey Lettuce Wr...

Recipe: Soft &#038; Chewy Granola

Apple Fritter Bread

Instant Pot Chicken Soup with Herbe...

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Rebekah's Anise and Orange Liqu...

Recipe: Soft & Chewy Granola