Edible Seattle / Recipes / Starters & Party Snacks
STORY AND PHOTOS BY PAOLA …
Recipes by Danielle Kartes Photos …
Recipe and photos by Olaiya …
A more French approach to calamari created by Cafe Campagne’s chef/owner Daisley Gordon.
Deliciously zesty and rich. Serve as an appetizer with tortilla chips.
This dish takes a little overnight prep, but if you love lime, you will love this dish. Not only do you use lime juice, but lime zest to make your own fresh lime oil. Scrumptious.
Creamy coconut and spicy ginger make the perfect match in this dish. Serve in a small bowl as an appetizer.
A simple starter or light lunch, this fresh and healthy meal is refreshing on warm spring days.
“Entomatadas” translates to “enchiladas made with tomato sauce” and “cangrejo” translates to “crab.” Recipe courtesy of chef Gabriel Chávez.
The potato’s versatile charms make it the perfect foil for the rich, concentrated flavors of winter cooking.
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