Starters & Party Snacks

Mirin Caramel Popcorn with Almonds

Surprisingly simple to whip up at home, caramel popcorn makes an addictive snack or dessert.

Wine-Braised White Bean, Fennel, and Winter Herb Bruschetta

Serve this wine-soaked white bean mixture on garlic-rubbed toasts, stuff it into pita for lunch, or pile it next to a salad…

Apples with Goat Cheese-Hazelnut Mousse

When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts…

Apple Crab Cakes with Pickled Apple-Fennel Slaw

Topped with a tart, fresh-tasting slaw, this crab-heavy version is flecked with apples…

Pepino Salsa

If you’re the type that treats the pickled carrots at the salsa bar more like a salad than a condiment, this recipe is for you…

Kale Sausage Triangles

There’s more than one way to eat a bunch of kale. Winter’s stalwart leafy green stars with spicy Italian sausage in Greek-inspired phyllo appetizers…

Caramelized Onion and Shallot Dip

I love packaged onion soup dip as much as the next person. Maybe it’s the MSG? Here’s a homemade version that won’t leave you wondering what you just swallowed;the deep onion flavor makes it worth the effort. To go classic and local, serve with Tim’s potato chips…

Asian Pears with Toasted Goat Cheese and Sweet Buttered Walnuts

Rockridge Orchards grows a seemingly infinite variety of Asian pears, with flavors ranging from lime to butterscotch. Broiled with goat cheese and topped with simple honey- and butter-candied walnuts, the pears get good and warm but still somehow manage to stay crisp…

Tomato Ricotta Crostini

Brushed with a garlic- and paprika-infused olive oil and grilled quickly, a crispy baguette slice becomes a pedestal for summer’s best tomato slice. Fresh ricotta keeps the tomato on the toast without overwhelming the fruit’s flavor, but you could also use a creamy, spreadable goat cheese…

Three Sisters Griddle Cakes

“The Three Sisters”—corn, beans, and squash—have been grown as companion plants for thousands of years by indigenous people all over the continent.