[Photographs: J. Kenji Lopez-Alt]

About the authorJ. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

YIELD: serves 4 to 6
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
SPECIAL EQUIPMENT: large non-stick or cast iron skillet
THIS RECIPE APPEARS IN: The Food Lab Holiday Special: Crispy Fingerling Potatoes with Garlic-Parmesan Butter

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[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

YIELD: Makes about 1/2 cup
ACTIVE TIME: 2 minutes
TOTAL TIME: 2 minutes
THIS RECIPE APPEARS IN: Sauced: Spicy Mayo for Sushi


  • 1/2 cup mayonnaise, preferably Japanese
  • 2 tablespoon Sriracha hot sauce, plus more to taste
  • 1 teaspoon freshly squeezed lime juice (optional)


  1. 1


    In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.





Marinated mozzarella with slow-roasted (or sun-dried) tomatoes, and plenty of garlic.

When my husband Ted saw the jar of marinated mozzarella with slow-roasted tomato in the refrigerator, he laughed and said it looked like brains. In fact, it’s just the opposite: a no-brainer appetizer that takes two minutes to prepare, and a few days to marinate in the refrigerator. No cooking, no fussing. During the busy holiday entertaining season, it helps to have a few easy appetizers in your repertoire. You can keep these in the refrigerator for a week, while they soak up more and more of the garlicky tomato and herb flavor. Serve the mozzarella as an appetizer, with crackers or toasted bread; or, toss the cheese with pasta for a quick weeknight dinner, or press into panini sandwiches with some peppery arugula.

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These are seriously so yummy, and very pretty. The marriage of the flavors is really perfect, and it is so easy to make. Consider it for your next party. Also, just so you remember, we have a TON of appetizer foods in our recipe index if you’re in the market!

So while you’re assembling these I suggest you take a slice of pear and top it with some cheese and maybe even some of the port reduction. It will be a good snack for you while you wait for these to get out of the oven.

port wine
anise, cinamon, sugar, cream, black pepper,
ripe Asian pear
bleu cheese softened

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Croque madames, toasted French ham and cheese sandwiches topped with béchamel sauce and fried eggs, work just as well as dainty appetizers. Instead of frying each sandwich individually the traditional way, use the oven to toast the bread, heat up the ham and béchamel, and melt the cheese for all of the sandwiches at one time. Cut them into bite-sized portions and top with tiny fried quail eggs for an irresistible appetizer for cocktail parties. Continue reading

Bacon-Wrapped potato Bites with spicy sour cream dipping saucebacon bytes as party dressing

Okay, we’re not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports bar food…like little deconstructed potato skins.


Makes about three dozen bites

1 pound small or medium red potatoes 2 1/2 teaspoons salt, divided 1 1/2 teaspoons minced fresh rosemary 1 tablespoon olive oil Freshly ground pepper 12 ounces to 1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1-3 teaspoons hot sauce Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Original article : http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658