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Appetizers

Appetizers set the tone for an evening, and these dishes will wow your guests.  From rich and savory to bright and fresh, the stage will be set for great conversation and high spirits.  Prepare a variety of these recipes and call it an evening of cocktails and fabulous flavors.

  • Closeup of Cucumber Dill Salad with Dijon Mustard, quick pickled cucumbers and turnips crowned with feathery dill on a white plate.
    Cucumber Dill Salad with Dijon Mustard
  • Batons of potato cooked with pancetta and coated in a silky egg sauce.
    Patate Alla Carbonara
  • Avocado, yuzu and miso harmonize in a bowl.
    Avocado with Yuzu Miso
  • Crispy fritters of tender sweet corn in a tempura batter.
    Corn Tempura (Tōmorokoshi No Gansekiage)
  • A plate of corn fritters.
    Cheesy Corn Fritters
  • A glossy mound of sautéed menma, the classic ramen topping, finished with a vibrant sprig of kinome.
    Menma (Ramen Bamboo Shoots)
  • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
    Sake Steamed Clams (Hamaguri No Sakamushi)
  • Mentaiko Shiraae on a plate with shiso leaves.
    Mentaiko Shiraae
  • Slippery glass noodles, tender shrimp, bright herbs, and crunchy toasted rice powder make this salad a textural feast.
    Yum Woon Sen (Glass Noodle Salad)
  • Tuna belly in a Japanese glaze.
    Ginger Braised Tuna Belly
  • Asparagus with Meyer lemon.
    Roasted Asparagus with Lemon
  • Closeup of Chicken Shumai.
    Chicken Shiitake Shumai
  • A salad made with wood ear mushrooms.
    Spicy Wood Ear Salad
  • Dipping crusty bread in Piperade.
    Piperade
  • Easy and delicious, these baked Tebasaki wings are a crispy, satisfying snack or appetizer.
    Tebasaki (Baked Japanese Wings)
  • Spaghetti Carbonata gets an upgrade with decadent Matsutake mushrooms.
    Matsutake Mushroom Carbonara
  • The best method for getting wings crispy and flavorful.
    Curried Crispy Chicken Wings
  • Crispy, cheesy, buttery blue cheese and apple quesadilla.
    Apple & Blue Cheese Quesadilla
  • Gloriously glazed Teriyaki Tomatoes.
    Tomato Teriyaki
  • Roasting edamame brings out their sweetness and umami.
    Roasted Edamame
  • Close view of crispy zucchini pancakes.
    Crispy Zucchini Pancakes
  • Atsuage and spicy scallion topping.
    Fried Tofu with Spicy Scallions
  • Crispy fried potatoes with a spicy sauce.
    Crispy Patatas Bravas
  • Cucumber salad from above
    Ume Shiso Cucumbers
  • Delicious and refreshing chilled pea soup.
    Chilled Snap Pea Soup
  • Beautifully plated scallops with grapefruit and greens
    Scallop Crudo with Grapefruit and Sprouts
  • Chicken poached in ginger and served with chili oil
    Ginger Poached Chicken with Chili Oil
  • Cilantro Lime Potato Salad ready to serve.
    Cilantro Lime Potato Salad
  • A plate of broccoli dressed with a spicy peanut sauce.
    Broccoli with Spicy Peanut Sauce
  • Closeup of Spring Sprout Salad
    Spring Sprout Salad with Creamy Meyer Lemon Dressing
  • These maitake chips make a deeply satisfying snack.
    Crispy Roasted Maitake Mushrooms
  • A plate of Taro Gnocchi in Gruyere sauce
    Cheesy Taro Gnocchi
  • Tofu with crab sauce on a Japanese plate.
    Tofu with Crab Sauce
  • A delicious pyramid of piquant pickled cucumbers.
    Drunken Cucumber Salad
  • A bowl of Nanakusa Gayu, a traditional Japanese New Year porridge made with 7 herbs.
    Nanakusa Gayu
  • Mustard greens and tofu in a light dressing.
    Mustard Green and Shaved Tofu Salad
  • Rich hamachi marinated in soy sauce and ginger and garnished with sesame seeds and scallions.
    Sesame Marinated Hamachi
  • Kale, apples, and smoked salmon in a lemon yogurt dressing.
    Kale, Apple, and Smoked Salmon Salad
  • Mouth-watering thinly sliced beef marinated with Chinese seasoning and mixed with vegetables.
    Tangy Marinated Beef and Vegetables
  • Spicy pan-fried konnyaku glazed in a savory sweet sauce with toasted sesame seeds and chili flakes.
    Pirikara Konnyaku

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I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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  • Sliced and marinated tuna in a bowl with rice.
    Hyugadon (Sesame Marinated Tuna Bowl)
  • Closeup of Cucumber Dill Salad with Dijon Mustard, quick pickled cucumbers and turnips crowned with feathery dill on a white plate.
    Cucumber Dill Salad with Dijon Mustard
  • Chicken and persimmons cooked in a miso ginger glaze.
    Miso Glazed Chicken with Persimmons
  • Batons of potato cooked with pancetta and coated in a silky egg sauce.
    Patate Alla Carbonara
  • Spicy sauce enrobes tender chicken and al dente pasta.
    Chicken Curry Pasta
  • Avocado, yuzu and miso harmonize in a bowl.
    Avocado with Yuzu Miso

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Text and photos © 2007–2026 Marc Matsumoto. All rights reserved.