small plates

Big-Batch Pancake and Waffle Mix recipe | Epicurious.com

unsalted butter,

all-purpose flour

sugar

baking powder

kosher salt

baking soda

Buttermilk Waffles recipe | Epicurious.com

salt

well-shaken buttermilk

unsalted butter, melted and cooled

eggs,

Vegetable oil

Accompaniment: butter and pure maple syrup

Cheesy Kale and Mushroom Strata recipe | Epicurious.com

sourdough

Tbsp. olive oil

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

eggs

Dijon mustard

milk

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

pastry

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

unsalted butter, melted

buttermilk

tsp. grated peeled ginger (from one 2" piece)

cinnamon

coconut

pecans

Sheet-Pan Cider-Ricotta Pancakes with Pear Compote recipe | Epicurious.com

Bartlett pears (about 2 lb.), coarsely chopped

apple cider

lemon juice

Tbsp. honey

Butter vegetable oil spray (for pan)

oats

ricotta

honey

Tbsp. finely grated lemon zest

Powdered sugar (optional, for serving)

Peanut Butter–Banana Muffins recipe | Epicurious.com

all purpose flour

wheat germ

bananas (about 3 medium)

peanut butter

vegetable oil

(packed) dark brown sugar

vanilla extract

Cowboy Breakfast Casserole with Sausage and Spinach recipe | Epicurious.com

white sandwich bread

sausage

unsalted butter or nonstick vegetable cooking spray (for pan)

scallions, white and pale green and dark green parts separated, thinly sliced

spinach, thawed, squeezed dry

cheddar cheese, shredded (about 2 cups)

full-fat Greek yogurt

mustard powder

black pepper

nutmeg

Our Favorite Banana Bread recipe | Epicurious.com

(1 stick) unsalted butter,

all-purpose flour,

bananas

sour cream

walnuts

Frrrozen Hot Chocolate: Serendipity's Best-Kept Secret recipe | Epicurious.com

chocolate mix

Whipped cream

Chocolate shavings

Our Favorite French Onion Soup recipe | Epicurious.com

onions

dry white wine

beef broth beef broth

thyme

bay leaves

baguette

garlic clove,

sherry,

kitchen twine, six 8-ounce​【227 g】

Basic Clafoutis recipe | Epicurious.com

butter, melted

Cheese Blintzes with Blueberry Sauce recipe | Epicurious.com

(12 ounces) farmer cheese

(4 ounces) large-curd cottage cheese (4% milk fat)

blueberries (from 5 half-pint containers, picked over)

cornstarch

butter

Iron skillet

Flexible metal

Brownies recipe | Epicurious.com

unsalted butter

chocolate

vanilla

walnut pieces, coarsely chopped (1 1/2 cups)

Roasted Chicken Wings with Smoked-Paprika Mayonnaise recipe | Epicurious.com

chicken wings (12 to 14)

garlic

dry red wine

water

sweet Spanish smoked paprika*

Sherry vinegar

mayonnaise

medium-dry Sherry

Quick Chicken Tikka Masala recipe | Epicurious.com

(2 1/2") piece ginger, peeled

garlic cloves,

onion

chicken breasts

kosher salt, divided,

black pepper,

garam masala, divided

tomato paste

turmeric

cayenne pepper

tomatoes

(10-ounce) package frozen peas, thawed

plain full-fat or low-fat yogurt (not Greek)

cilantro leaves

Naan (Indian flatbread; for serving)

Our Favorite Key Lime Pie recipe | Epicurious.com

graham crackers

sweetened condensed milk

key lime juice

heavy cream

9" pie pan

Our Favorite Macaroni and Cheese recipe | Epicurious.com

olive oil

panko (Japanese breadcrumbs)

garlic cloves, minced

Parmesan (about 1/2 cup)

elbow macaroni

white pepper

cheddar (about 6 cups)

Sheet-Pan Brownie Thins recipe | Epicurious.com

unsalted

cocoa powder

chocolate chips

Vegetarian Skillet Stuffed Shells recipe | Epicurious.com

pasta shells (about 6 oz.)

lb. crimini mushrooms, thinly sliced

tsp. black pepper

baby spinach

marinara sauce

red pepper flakes

Tbsp. finely chopped oregano, divided

Yvonne's Unstuffed Poblano Casserole recipe | Epicurious.com

Cooking spray

poblano chilies, cut in half crosswise and seeded

beef

onion, chopped

cumin

Monterey Jack cheese

Tabasco

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts recipe | Epicurious.com

hazelnuts (3 ounces)

lemon juice (from 1 large lemon)

shallot (about 1 medium)

garlic clove, finely grated

Kosher salt

kale

Brussels sprouts, trimmed, thinly sliced

Mimolette cheese

apple,

radishes, halved, thinly sliced

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each Recipe

For Escalivada Catalana (Catalan-style Roasted Vegetables)

eggplant

red bell pepper

sherry vinegar

kosher salt and black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

Idiazábel cheese,

black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

dry-cured Spanish style chorizo, cut into ¼-inch slices

onion,

(14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

cauliflower,

smoked Spanish paprika (Pimentón de la Vera)

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

Top 40 small plates recipes from across the web

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