Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.
Fried Razor Clams
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Roasted Red Pepper Tapenade
Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.
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Stuffed Mushrooms IV
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.
Chef John's Hot Spinach Artichoke Dip
I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Papa Drexler's Bavarian Pretzels
Fun to make, traditional pretzels are great with a nice mug of beer!
Chef John's Eggplant Escabeche
This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.
Restaurant-Style Buffalo Chicken Wings
This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!