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Not limited by Easter my two most successful appetizers (as measured by guests comments, asking for the recipes and requesting repeat performances):
Roasted Fennel and White Bean Dip http: //food52.com/recipes/8908_roasted_fennel_white_bean_dip
Raw Basil Guacamole: http://food52.com/recipes...
Pegeen is a trusted home cook.
Fresh asparagus spears, steamed or blanched but tender-crisp, the stems wrapped in a tissue-paper slice of good prosciutto, laid on a platter, drizzled sparingly with very good olive oil. Then a sprinkle of very finely chopped fresh mint.
Another option: Cheese gougeres (cheese puffs) never last very long. I've made this recipe by Dorie Greenspan with success. There's probably a good recipe for them on this site too, but this is the one I've made previously.
We went to Vincent's Meat Market on Arthur Avenue in the Bronx several years ago and bought their Easter specialty: fresh baby lamb. The chops were teeny tiny; the meaty end was about the size of a quarter or less. A whisper of garlic, a leaf or two of fresh rosemary, olive oil, salt and pepper and about 2 minutes over charcoal on the grill outside was all they needed. They were unbelievably delicious and everything we served afterwards paled in comparison.
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