1 of 25
Thomas J. Story
Favas and Ricotta on Buttermilk Crackers
Fresh from the spring market or your own garden, tender sweet fava beans taste wonderful on fresh ricotta. An easy homemade cracker completes the dish. Serve it as an appetizer with glasses of chilled sauvignon blanc, or even as a first course on a shared platter.
Recipe: Favas and Ricotta on Buttermilk Crackers
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2 of 25
Iain Bagwell
Cashew-Lime Cilantro Hummus
Cilantro makes this hummus fresh and bright green–just right for a holiday gathering or spring event!
Recipe: Cashew-Lime Cilantro Hummus
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3 of 25
Peden & Munk
Artichoke Nibbles
Simple and delicious, these low-carb, bite-sized artichoke appetizers have been a Sunset favorite since 1971.
Recipe: Artichoke Nibbles
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4 of 25
Alex Farnum
Apricots with Basil-Goat Cheese and Almonds
Cheese, nuts, and dried fruit are a classic combination. Put them together in a small stack that’s easy to pick up and enjoy.
Recipe: Apricots with Basil-Goat Cheese and Almonds
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5 of 25
How to Make Perfect Spring Rolls
Spring rolls can feel intimidating at first glance, but they are less like complicated origami than you’d think. Start by thinly slicing all of your vegetables and preparing your protein like shrimp, chicken, or tofu. When you’re ready to start assembling your rolls, dip the rice paper wrapper quickly in hot water. It will still feel stiff when you pull it out. Don’t worry, the rice paper will continue to soften as you assemble your vegetables. Resist the urge to leave the paper in the hot water longer–it will become gummy and extremely challenging to work with.
Add your filling into the center left of the wrapper in layers. Start from the shorter left edge and tightly wrap the roll around the filling, making sure to remove extra space in the filling as you go. Once you’ve folded over the left side, add any ingredients that you’d like to show through the wrapper like shrimp, flakey fish, or bright vegetables. Fold the sides into the middle over your star ingredients. Finish rolling all the way to the end. You may need to reheat your water while you work to keep it hot enough to soften the rice papers.
If your rolls feel sticky after you’ve wrapped them, set them on a plate or a baking sheet lined with a silicone mat slightly apart from one another and let them dry. Your rolls will also become less sticky if you store them in the fridge until serving, just be careful to place them without touching in an airtight container or they will stick to one another and rip when pulled apart later.
Once your rolls are all assembled, whip together a simple peanut dipping sauce with chunky peanut butter, Asian chili paste, sugar, and water in a blender. You can also buy peanut sauce in most supermarkets. Serve as appetizers or pack up a few for a healthy, grab-and-go weekday lunch.
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6 of 25
Thomas J. Story
Tuna Poke Crackers
Chef Ravi Kapur’s restaurant Liholiho Yacht Club brings the best of Hawaiian food and attitude to San Francisco. Transport your friends to the islands, too, by serving his gently flavored poke atop homemade nori crackers.
Recipe: Tuna Poke CrackersAdvertisement
7 of 25
Thomas J. Story
Zaatar Yogurt Dip and Vegetables
A Middle Eastern spice blend, zaatar has a slight citrus note that goes well with vegetables. Enjoy the flavor combo in this no-utensils-required dish.
Recipe: Zaatar Yogurt Dip and Vegetables
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8 of 25
Thomas J. Story; prop styling by Bianca Soleto; food styling by Karen Shinto
Moroccan-Spiced Lamb Chops with Charmoula
Single-serving mini lamb chops are just right for appetizers. Think meaty lollipop!
Recipe: Moroccan-Spiced Lamb Chops with CharmoulaAdvertisement
9 of 25
Alex Farnum
Tuna Gravlax with Radish and Avocado Salad
Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp—it’s the key
to slicing through the soft fish easily without tearing it.
Recipe: Tuna Gravlax with Radish and Avocado Salad
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10 of 25
Thomas J. Story
Herb Cheese Log
Use one herb or a combination of your favorites for this easy-to-make appetizer. Serve with your favorite crackers or sliced baguette.
Recipe: Herb Cheese Log
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11 of 25
Annabelle Breakey
Mediterranean Deviled Eggs
Chopped kalamata olives, capers, and a splash of white balsamic vinegar add Mediterranean flavor to liven up this classic appetizer.
Recipe: Mediterranean Deviled Eggs
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12 of 25
Annabelle Breakey
Artichoke Bruschetta
Fresh artichokes usually take a long time to cook, but if you slice them thinly and then saute them, they cook up in a flash.
Recipe: Artichoke Bruschetta
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13 of 25
Annabelle Breakey
Asparagus Tempura
Any sliced vegetable can be turned into tempura, but sweet asparagus at the height of spring is hard to top. Folding fluffy egg whites into the batter gives this coating its delicate crispness.
Recipe: Asparagus Tempura
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14 of 25
Erin Kunkel
Salmon Ceviche
Wine maker and hostess extraordinaire Amelia Ceja shares her recipe for salmon ceviche. Assemble mini-tostadas or serve with thick tortilla chips.
Recipe: Salmon Ceviche
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15 of 25
Alex Farnum
Edamame and Almond Hummus
Asian flavors blended to perfection for a bright green hummus that pairs well with rice crackers and raw vegetables.
Recipe: Edamame and Almond Hummus
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16 of 25
Iain Bagwell
Savory Carrot Ribbon Tart
With its tangle of bright carrot strips and bits of spicy chorizo, this beautiful tart makes an exciting appetizer or even a light main dish. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it’s delicious made with any kind of puff pastry.
Recipe: Savory Carrot Ribbon TartAdvertisement
17 of 25
Iain Bagwell
Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Skip the optional panko for an even lower-carb version of these tasty Vietnamese-inspired surf-and-turf meatballs.
Recipe: Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
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18 of 25
Peden & Munk
Gabriel’s Guacamole
This is the hands-down best guacamole that we at Sunset have ever tasted. It’s made right in a stone mortar, which gives it performance appeal; make it in front of your guests at your next party and watch them dip those chips before you’re even finished.
Recipe: Gabriel’s Guacamole
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19 of 25
Annabelle Breakey
Baby Artichoke Antipasto
Part salad, part appetizer, and all delicious, this is a great way to turn small artichokes into a special dish.
Recipe: Baby Artichoke Antipasto
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20 of 25
Alex Farnum
Brie, Rhubarb, and Green Peppercorn Crostini
This surprising and unusual combination of flavors really works together. Creamy cheese, tart rhubarb, spicy peppercorns, on top of crusty bread–yum!
Recipe: Brie, Rhubarb, and Green Peppercorn Crostini
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21 of 25
Iain Bagwell
DIY Chicken Papaya Spring Rolls
Spring rolls can be labor intensive if you need to make a bunch. That’s why we suggest setting out all the ingredients and letting guests make their own. If you’re not a fan of papaya, you can easily substitute mango.
Recipe: DIY Chicken Papaya Spring Rolls
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22 of 25
Annabelle Breakey
Avocado Fries
We didn’t think there was a way to improve on the avocado until we tried these fries from Chef Trey Foshee of George’s at the Cove in La Jolla, CA.
Recipe: Avocado Fries
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23 of 25
Annabelle Breakey
Smoky Salmon Chive Spread
This elegant dip is easy to make–and healthy. Greek yogurt evokes the silkiness of mayo but without the fat; salmon is full of omega-3 fatty acids. Both are rich in protein and calcium.
Recipe: Smoky Salmon Chive Spread
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24 of 25
James Carrier
This simple no-cook dip that starts with cream cheese and puréed artichoke hearts, then adds parmesan, parsley, lemon, and garlic for flavor. Serve with crackers, crostini, or crudités.Recipe: Creamy Artichoke Dip
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25 of 25
Iain Bagwell
Nori Radish Toasts
Radishes and butter are a classic pairing. It’s taken an Asian detour with the earthy, nutty flavor of nori added.
Recipe: Nori Radish Toasts
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