Course/Dish - Appetizer
Courtesy of Matthew Buchanan, The Leaning Pear, Wimberley
By Lucinda Hutson
Courtesy of Chef Michael Hinojosa
By Lucinda Hutson
Prepared by Elif Selvili
This flavorful spread makes a nice appetizer served with crusty bread and olives. Rustic sourdough is the closest in style to traditional Turkish bread.
Courtesy of Jesse Griffiths, Dai Due
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of Lucinda Hutson
Courtesy of Lucinda Hutson—When I lived in Denmark, I loved Karry Sild, or pickled herring in a rich curry mayonnaise, on open-faced sandwiches on rye bread, so why not as a filling for deviled eggs? Enjoy with a cold shot of aquavit (makes tequila seem tame!) or a Danish Elephant Beer.
Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.
From Spoonfuls of Germany by Nadia Hassani
Courtesy of Lucinda Hutson
Courtesy of Lucinda Hutson
Courtesy of Lucinda Hutson
Courtesy of Lucinda Hutson
Courtesy of Chef Marcus Antilla
Photography by Aimee Wenske
Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
This is a simple way to make finger food out of fish. Buy the thicker part of the snapper fillet so it will hang together on the skewer.
Photography by Andy Sams
This is a simple way to make finger food out of fish. Buy the thicker part of the snapper fillet so it will hang together on the skewer.
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