The term “appetizers” for me encompasses everything from starters to side dishes. These may be distinct categories on a typical menu. However, when you look at it, there aren’t really that many differences between the two. And the terms ar3 often be used interchangeably.
If you have French fries or cheese curds before the meal, it’s an appetizer. But does that mean that you can’t also have them on the side of an entrée with a burger or fish fry?
Whether something is a starter or a side dish is largely arbitrary. And mostly determined more by when you eat something. Rather than what you’re eating.
Thus, I have bundled starters and side dishes into the same category. I leave it up to you to determine where exactly in the course you want to place your appetizers!
This white bean hummus is a take on a classic hummus recipe, with the little spin of making it out of white beans, instead of chickpeas. White beans are much softer and infinitely easier to cook than chickpeas. It’s a much faster and easier to […]
I have been trying and trying and trying to make Ciabatta Bread! Somehow ended up starting okay at it and then getting progressively worse… Not exactly the point of this adventure! But finally I gave up and decided to just make plain old white bread. […]
I didn’t go into this intending to make bruschetta. I’ve been on a bread kick lately. Maybe potentially because I’m craving balsamic vinegar and it was inevitable that the two would intersect! But I decided today to make No-knead Dutch Oven Bread and Quinoa w/ […]
I am craving salsa. It’s entirely out of season, though! I don’t have any peppers. I have started some from seed because we’re approaching spring and it’s good to get a head start on those indoors. But I don’t have any on hand at the […]
I made an Ethiopian take on Gomen Wat last week with Sautéed Spinach. That version contained garlic, ginger, cumin, and coriander. It was absolutely delicious and I ate it in everything that I made! I decided to make the same thing this week with just […]
I don’t always make tzatziki with English cucumbers, but it has become my go-to lately. You can easily substitute conventional American slicing cucumbers, but all of my usual grocery stores have switched to English ones! I often end up with odd ingredients when I go […]
This sautéed spinach recipe is a take on Ethiopian Gomen Wat. Ordinarily, Gomen Wat consists of stewed collard greens. But I’m not particularly fond of collard greens! They’re bitter, acidic, and have a similar texture to kale. Some people are fond of this. And, to […]
Roasted calabaza seeds are much like carving pumpkin seeds in size, but have the more robust flavor of more like a giant butternut squash. There are so many of them in a calabaza that it would be a shame not to make enormous amounts of […]
I had honestly never cooked with calabaza squash before this. I’m sure that I’ve seen them around and overlooked something enormous that I didn’t quite know what to do with! But I do enjoy picking up ingredients at random and just kind of winging it. […]
No sooner had I begun to think about roasting Calabaza for curry, I began contemplating what else I would do with all of the squash! Long story short, I bought an absolutely enormous calabaza squash (9.55 pounds to be exact). And now have the quite […]
