This is one of my favorite hors d'oeuvres. Normally I make them as rounds, but I have learned that you can also make them larger in sandwich form, which works very well. Any way, shape, or form, these simple toasts are the best. The onions and mayonnaise melt together under the high heat of the broiler and taste delicious. They're a great nibble to serve to get your appetite going, and they couldn't be easier to put together. I like to use a sweet Vidalia onion if I can find it.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.