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An appetiser is judged after an hour on a table, not at the moment it leaves the kitchen. Pastry goes soft, dips form a skin, anything fried stops being worth eating. The recipes here are chosen and written with that hour in mind, and they say plainly which ones need to be served straight away.The make-ahead point matters more than the recipe. Where a dip is better made the night before because the flavours need to settle, the page says so. Where a base can be prepped cold and finished in five minutes of heat while guests arrive, the split is marked.For drinks to go alongside, see Drinks and Cocktails. For a bigger spread, Holiday Favorites, and for something warm to bring out later, Cheesy Dinners.
[DEUX PHRASES SUR LA PERSONNE QUI SIGNE CE SITE. Ne pas affirmer que les recettes sont testees, cuisinees ou photographiees personnellement si ce n'est pas vrai.]
About this siteMy Fresh Taste Kitchen is written by Meriem, who cares more about why a recipe works than about how it photographs. Every page explains the step that usually goes wrong, and the rest is up to your oven.
ContactQuestions about a recipe, or a correction to suggest? Use the contact form — tell us the recipe and the line, and the page gets fixed.
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