The warm weather and long days means it's time to dust off the grill and start sizzling up the good stuff. The grill can be used for more than main-course meats — get a party started by serving these killer grilled appetizers hot off the grill. Whether they're stuffed with rich cheeses or wrapped in savory bacon, these apps are bound to be crowd-pleasers. What's your favorite appetizer to grill?
On the hunt for an elegant passed appetizer? Chef Meg Hall shares how to make decadent bite-sized crostini with filet mignon, topped with crème fraîche. These hors d'oeuvres look luxurious, but don't be fooled by their sophistication: these bites are deceptively easy to make. Watch the video, then follow Meg's simple crostini recipe to impress your guests without spending all of your time in the kitchen.
I'm always on the hunt for those perfect bite-size appetizers that are suitable for just about any party, even this weekend's Super Bowl. These button mushrooms stuffed with artichoke and spinach dip are just that; they only require a small cocktail napkin and are best served warm, but are even satisfying at room temperature. The earthy mushrooms are filled with a creamy vegetable mixture and topped with crunchy panko crumbs — a perfect bite.
The task of preparing the mushrooms can be a little tedious, as you'll want to remove the gills, or the undersides of the mushroom caps, since they retain most of the water; removing them will ensure you won't have a soggy bite. With the right tools (either a small paring knife or a tiny melon baller), removing the gills is fairly easy.
Just like the halftime show and cheerleaders, wings are considered to be a great component on game day, but who says they can't be the main event? If you're willing to travel beyond the buffalo, the poultry possibilities are boundless, and prepping a wing buffet is easy to boot. Just fry up enough wing parts to feed your crowd, and toss them in a variety of make-ahead sauces to keep palates piqued and appetites sated. Check out our wing wrap-up for inspiration, but don't be afraid to get creative and experiment with your favorite flavors and ingredients!
We close out our week of worldly wings with a recipe . . . with an accessory. While I love this classic finger food on its own, sometimes a cooling dipping sauce is just what the tailgater ordered to complement a piping hot and/or fiery chicken wing. Think about it: buffalo wings are divine, but when that Frank's RedHot sauce becomes too hot to handle, nothing quenches a mouth inferno quite like some blue cheese dressing.
While this recipe forgoes a spicy wing in favor of a tangy lemon-pepper vinaigrette, it's merely a vehicle for the velvety yogurt dipping sauce. Creamy feta and soothing cucumber serve to heighten the cooling sensation, making it a great addition to a wing buffet side by side with its hotter cousins. Get the recipe.
This recipe blends soy sauce, sake, mirin (sweet cooking wine), garlic, and ginger with a splash of tangy vinegar to finish. Just before serving, sprinkle on some sesame seeds and — if you can find it — a blend of Japanese spices containing tingly sansho pepper, ground red pepper flakes, and dried orange peel. It pairs just as nicely with Sapporo as it does with an all-American ice-cold Bud. Read on for the recipe.
I had this dish as an appetizer recently at a restaurant and I thought it was such a great combination of flavors and textures. I couldn't wait to re-create it, and boy, was it easy. I love recipes that call for just a few ingredients that really let the ingredients and their natural flavors stand out. What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread. These appetizers will bring any one who is unconvinced about kale into the light. What's even better about this recipe is that it literally takes 10 to 15 minutes to put together.
Want the recipe? Keep reading.
Chili flakes are one of my very favorite things to cook with, if you haven't already noticed. This appetizer is a classic in my family, and it even made my husband, the olive-hater, love and appreciate this little Mediterranean fruit. You don't need much for this recipe, and measurements are not the important thing here, so feel free to play around a little bit. What's important is that you shake everything together well, and give the olives some time to sit and collect the flavors. Feel free to make these a day in advance of when you plan to serve them because they will be that much better. And don't forget to serve these with a bowl for the pits.
For this ridiculously simple recipe, keep reading.
Buffalo wings may be the king of game-day chicken parts, but barbecue wings sure give poultry royalty a run for its money. There's a reason this American classic is a food-festival mainstay: often containing a plethora of ingredients, it goes hand in hand with any meat, and there are about as many versions of barbecue sauce as there are people making them, resulting in an endless taste test for barbecue lovers.
I love slow-smoked brisket slathered in a sauce smoldering with heat, but when I dress up chicken, nothing beats a zesty-sweet honey barbecue. This recipe packs a flavor punch with mustard, hot sauce, soy sauce, ketchup, and cider vinegar tempered with soothing honey and orange juice. It's quite a long list of ingredients, but I'll bet you already have most of them in your pantry and refrigerator, and the sauce comes together quickly on the stove while you prep your other pregame eats. And for those of you cringing from memories of KFC's gloppy, gluey sauce, rest assured that you will be licking your fingers for all the right reasons. Read on to get the recipe.