USC
Follow our live coverage of the UCLA vs. Stanford game
Los Angeles Times

Appetizers

Starters to tide your guests over until the bird arrives at the table.

  • Recipe: Whole-wheat blini with green olive tapenade

    Recipe: Whole-wheat blini with green olive tapenade

      Total time: 1 hour, 15 minutes, plus rising time Servings: 12 to 14 Note: Whole-wheat flour raised with yeast lends a depth of flavor that is well worth the wait for the batter to rise. Blini can be made ahead and warmed in the oven just before serving. 1 3/4 cups milk, divided 1 tablespoon dry...

  • Recipe: Plantain empanadas with crema

    Recipe: Plantain empanadas with crema

      Total time: 2 hours, plus cooling time Servings: Makes 30 empanadas Note: Adapted from a Border Grill recipe. The plantains should be mostly brown with only a little yellow; plantains with any green on them will not be sweet. 6 very ripe plantains, unpeeled 2 small poblano chiles, roasted, peeled...

  • Recipe: Relish tray

    Recipe: Relish tray

    Celery sticks meet Marcona almonds when you add smart touches to the time-honored relish tray.

  • Recipe: Mushroom and cheese calzones

    Recipe: Mushroom and cheese calzones

      Total time: About 2 hours Servings: 2 1/2 dozen Note: From Donna Deane. Truffle cheese is available at Trader Joe's stores and specialty cheese stores. The calzones can be made several hours ahead and reheated at 350 degrees for 5 minutes just before serving. 2 teaspoons dry yeast 1 teaspoon...

  • Recipe: Olives with lemon and rosemary

    Recipe: Olives with lemon and rosemary

      Total time: 10 minutes, plus 1 hour marinating time Servings: 12 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives 6 tablespoons olive oil, divided 1 clove garlic, thinly sliced 4 strips lemon peel, removed with vegetable peeler 1 tablespoon chopped rosemary 2 whole small dried red...

  • Recipe: Romesco with grilled bread, spring onions and shrimp

    Recipe: Romesco with grilled bread, spring onions and shrimp

      Total time: 45 minutes Is romesco becoming the new pesto? Just as our obsession with Italian cooking turned that Ligurian sauce of basil, nuts and olive oil into a near-staple, the increasing interest in Spanish cooking is doing the same for romesco, essentially peppers, nuts and tomatoes ground...

  • Recipe: Asparagus wrapped in crisp prosciutto

    Recipe: Asparagus wrapped in crisp prosciutto

      Total time: 20 minutes Servings: 4 to 6 appetizer servings Note: This extremely simple recipe is a combination of two old favorites: basic roast asparagus and steamed asparagus wrapped in prosciutto. The contrast between the soft asparagus and the crisp prosciutto is delicious. Serve this with...

  • Recipe: Frico with fennel-apple slaw

    Recipe: Frico with fennel-apple slaw

      Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly...

  • Recipe: White bean, anchovy and caper spread

    Recipe: White bean, anchovy and caper spread

      Total time: 10 minutes Servings: Makes about 1 1/3 cups 1 (15-ounce can) white beans (such as cannellini), rinsed well 2 to 4 anchovy fillets, rinsed well if salted 1/4 cup (1/2 stick) butter, softened 1 tablespoon good-quality olive oil 2 tablespoons capers, rinsed if salted and chopped if very...

  • Recipe: Roasted eggplant dip with walnuts

    Recipe: Roasted eggplant dip with walnuts

    Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal...

80°