> Appetizers and Soups

Cold Soups (5)

Baby Artichokes with Parmesan, Meyer Lemon, and Extra-Virgin Olive Oil
Sometimes simple is best. This recipe only has a few ingredients. Use the best you can find and this dish is extraordinary.

Dungeness Crab Guacamole
Fast and easy, here is a beautifully rich dip for tortilla chips. Equally great for an elegant party or a football game. Created by Chef Jose Garces of Tinto restaurant in Philadelphia.

Avocado-Tomatillo Dip
This dip is great for chips, nachos, or veggies. Created by Chef Jesse Perez of Nava restaurant in Atlanta.

Crispy Asparagus Straws with Prosciutto
This recipe is so fast and easy but your dinner guests will never know. This is a great appetizer for parties but is so delicious you'll want to make it for your own family. The prosciutto is optional but adds a wonderful savory and salty flavor.

Grilled Seafood Skewers
Here's a tasty yet simple recipe for grilled seafood from author Terra Kiros. The recipe calls for shrimp, squid, swordfish, and tuna but you can use any fish that can be cut into cubes.

Coconut-Citrus-Marinated Lobster Ceviche with Mango Pico de Gallo
"This ceviche comes from the tropical region of the Yucatán, on the Caribbean coast of Mexico. Gently steamed lobster meat is marinated in a lush, tasty blend of coconut milk, citrus juices, chiles, and ginger. It is perfectly paired with a colorful pico de gallo made with mango, red onion, bell pepper, cilantro, and mint." -from the book.

Mango and Dungeness Crab with Avocado, Cucumber, Tomato, Crisp Lotus Root
This recipe was created by Los Angeles celebrity chef Joachim Splichal (Patina Restaurant) for the 59th Annual Emmy Awards Governors Ball.

Shrimp and Summer Fruit Kabobs
Here's a fast and easy way to prepare a light appetizer for a party. Fresh fruit, fresh herbs, and shrimp thrown on the grill make a delicious combination your guests will love.

Sautéed Prawns with Lemon and Tomatoes
Here is a very simple but elegant way for preparing shrimp. This recipe was created by Gerald Hirigoyen of Piperade and Bocadillos, both in San Francisco.

Polenta with Tomato Basil Salsa
This dish makes a wonderful appetizer with bold, fresh flavors. If you don't care for polenta, you can serve tortilla chips with the Tomato Basil Salsa.

Grilled Scallop and Watermelon Kabobs
Here's a light and refreshing alternative to your typical outdoor grilling fare. These make a wonderful appetizer for an outdoor barbecue or hor'dourves for a cocktail party. They're also very simple and quick to make.

Shrimp Ceviche with an Avocado Twist
This recipe was created by Chef Rafael Palomino of Pacifico (Nuevo Latino Restaurant and Tapas) in New York, courtesy the Chilean Avocado Importers Association. This dish is not a true "ceviche" because the fish (in this case, shrimp) gets cooked before serving.

Aji Amarillo Avocado Tostada
This recipe was created by Chefs Mary Sue Milliken and Susan Feniger of the Border Grill Restaurant.

Potato Rajas and Avocado Tacos
This recipe was created by Chefs Mary Sue Milliken and Susan Feniger of the Border Grill.

Crab and Avocado Margaritas
Here's an easy avocado appetizer to jazz up your next party.

Monk’s Famous Seafood Chowder
Monks Bar and Restaurant (http://monks.ie)is a famous Irish landmark in the village of Ballyvaughan, in County Clare, located in the West of Ireland. The Seafood Chowder is their signature dish. Here's the recipe.

Baked Crab Cakes with Spicy Mango Lime Sauce
Crab cakes are a wonderful American tradition found in most areas of the country. Crab cakes are an elegant dish, yet comfort food at the same time. You will find them on the menus of five-star restaurants and at most hole-in-the wall crab shacks. This particular recipe uses fairly traditional ingredients for the crab cakes, but adds spicy fruity sauce for some extra pizzazz.

Seared Bay Scallops with Brown Butter Emulsion
From Geoffrey Zakarian's Town/Country Cookbook. Geoffrey Zakarian has cooked at some of the world’s best restaurants over the past twenty years, including Arpège in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and “21.” In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park.

Carpaccio of Sea Scallops with Sherry Vinegar—Honey Emulsion
Scallop appetizer recipe from Geoffrey Zakarian's Town/Country Cookbook. Geoffrey Zakarian has cooked at some of the world’s best restaurants over the past twenty years, including Arpège in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and “21.” In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park.

Poached Lobster in Clarified Butter with Gnocchi and Green Pea Sauce
This beautiful lobster recipe comes from Master Chef Michel Leborgne, co-founder of the prestigious New England Culinary Institute in Vermont.

Vichyssoise - Chilled Potato and Leek Soup
Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.

Chilled Zucchini Soup with Basil and Walnuts
Here is a wonderfully simple recipe to make use of all those summer zucchini. Add some basil and walnuts and you have a delicious and refreshing soup that is great for an appetizer or a light lunch. It's low fat, healthy, and tasty. What more could you ask for?

Grilled Shrimp with Mint and Cilantro Pesto
Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook. Zov is the chef and owner of Zov's Bistro in Tustin, California.

Spicy Watermelon & Corn Salsa
Definitely not your average salsa, this wonderful watermelon and corn salsa stands apart from the tomato variety. A little spicy, a little sweet, this salsa works great as an appetizer served with corn chips. It can also be used as a condiment for tacos, burritos, or even a turkey burger!

Fresh Pea Soup with Morels
A mere handful of morels elevates an otherwise humdrum pea puree into a soup with swagger! These amazing springtime mushrooms have an unusual honeycomb surface and an earthy, woody flavor. Look for morels that are on the drier side, as a moist interior is a perfect habitat for unwanted guests. If you are unable to find fresh morels, try shiitake mushrooms; their flavor will marry well with the sweet-tasting peas. - from "Keep it Seasonal" by Annie Wayte

Pea Soup with Dungeness Crab & Chervil Cream
Recipe courtesy Chef Thierry Rautureau (The Chef in the Hat) of Rover's, one of Seattle's finest restaurants. Chef Rautureau will prepare this dish at the 7th Annual Heart's Delight Wine Tasting & Auction, a fundraiser for the American Heart Association. Donate at http://heartsdelight.kintera.org.

Duck and Roasted Garlic Quesadillas with Tomatillo Salsa
Here is a gourmet version of traditional quesadillas that will impress your guests. Flavorful, well-balanced, and not too spicy, these duck and roasted garlic quesadillas make wonderful appetizers for a get together with friends or a fancy cocktail party. To save time, all the components for the quesadilla can be made a day ahead of time. The final assembly and cooking only takes about 30 minutes.

Chilled Pineapple and Avocado Soup with Chipotle Cream and Pepitas
This is a wonderful soup that is both sweet and spicy. It makes a great appetizer or starter to a meal. You can also serve it for dessert by leaving out the chipotle. The pepitas (Mexican pumpkin seeds) add a nice crunch to contrast with the smooth texture of the soup. Very simple to make, you can whip up this soup in less than 15 minutes.

Herb Focaccia with Artichokes, Roasted Garlic, and Goat Cheese
Tangy and savory, this wonderful focaccia tastes complex but is simple to make. Serve as an appetizer or makes a great meal when accompanied by a bowl of tomato or mushroom soup.

Smoked Duck and Oyster Gumbo - Gourmet Soup Recipes
Gumbo is an African word that originally meant okra. Now gumbo refers to any kind of soup or stew with okra in it. Okra is used to thicken and flavor the dish. Gumbos come in all sorts using a variety of ingredients, typically what the cook can find in the pantry. This recipe contains oysters, andouille sausage, and smoked duck.

Michael Chiarello's Polenta Bites with Caramelized Mushrooms
The soft polenta I made at Tra Vigne was so good that customers were always asking me for the recipe. I was almost embarrassed to give it to them because it called for an amazing amount of cream. But what a delicious indulgence! This is the same recipe, but since you eat only a small bite when it is an appetizer, the amount of cream doesn't seem so extreme. - Michael Chiarello

Michael Chiarello's Crispy Sausage-Stuffed Olives
This appetizer packs a lot of southern Italian attitude into every bite. I love to catch my guests off-guard with a flavor they don't expect. The idea is to wake up their palates with some big tastes and textures. This dish does just that. - Michael Chiarello

Cider Glazed Roasted Root Vegetable Stew
This is a hearty stew full of flavor. Roasting the vegetables creates an extra depth of flavor. Low-fat and nutritious are added bonuses to this very delicious meal.

Turkey Cranberry Stew
Sweet and earthy, turkey cranberry stew is delightful combination of turkey, fruit, and vegetables. Healthy and low fat, but full of flavor. A simple fall recipe that makes good use of leftover turkey.

Trio of Wild Mushrooms Soup
There's more to mushrooms than just the white button variety. Mushrooms have a wide variety of flavors, aromas, and textures. This soup is a great example of showcasing the flavors of wild mushrooms. The depth and complexity of flavors found here create a very interesting soup that is both comforting and delicious.

Gingered Pumpkin Soup with Gruyere Cheese
A little sweet and a little spicy, this earthy pumpkin soup will surely keep you warm on those cool, dark days.

Farmhouse Style Corn Chowder
Corn chowder is an American classic. Sweet corn and savory bacon are combined with onions and potatoes to create a hearty chowder that is a meal in itself.

Apple and Brie Soup
This rich, velvety soup brings together the classic combination of brie and fresh apples. A delightful starter to any meal, the addition of bread makes this soup into a meal itself. A tasty recipe with only a minimum amount of effort needed.

Susanna Foo's Wok-Shaking Shrimp with Pink Peppercorns
"The shrimp are fried in their shells, which keeps them tender and juicy. In the orginal version, they're coated with a spicy mixture of sea salt, white pepper, chopped scallions, and ginger. I prefer to use pink peppercorns, which I like because of their subtle spiciness." - Susanna Foo

Beef Carpaccio with Arugula, Parmesan, and Balsamic Vinegar
This is a very simple recipe that celebrates good beef. It may be used as wonderful starter for a dinner party or as an elegant hors d’oeuvres.

Jalapenos Stuffed with Smoked Trout, Bacon, and Avocado
Not your ordinary stuffed jalapenos. Smoky fish and spiciness combine for a party favorite.

Grilled Sardines with Mint Salsa
Sardines have gotten a bad reputation. Sardines are more than the oily, salty versions we find in cans at the supermarket. Fresh sardines are a gourmet delight. Here is a simple recipe that tastes sublime and make a great presentation for your next party.

Caviar with Blinis and Crème Fraîche
The delicate taste of caviar should be enjoyed on its own. Two traditional accompaniments, blinis and crème fraîche, will add to the experience without overwhelming the caviar.

Gazpacho
Gazpacho is a cold, tomato soup that is refreshing on a hot day and adds variety to any meal. It's the perfect recipe to use those wonderful fresh tomatoes.

Foie Gras Mousse
This very simple recipe combines the luxurious fattiness of foie gras with the tartness of apple brandy. A divine combination that is sure to be a party favorite.