Baked Garlic Potato Wedges

Potatoes, cut into wedges, soaked in garlic oil, sprinkled with spices and baked. Simple as that. Crunchy on the outside and soft on the inside, these bite-sized potato wedges are a great finger food. They can be served with basically any dip you want, and they can be easily reheated. They’re also super cheap and…

Deep Fried Pickles with Old-Style Mustard and Oregano Dip

Deep fried pickles are like a cult classic in culinary terms. Imagine a movie that someone suggests to you, and you’re like “It looks weird, I don’t know…” but then you watch it and it’s fantastic. That is what happens with deep fried pickles every time. Most people think pickles should be eaten raw because…

Crispy Baked Portobello Mushroom Fries

These fries go against the conventional idea of a “fry” in all the best ways. Mushroom slices coated with panko, cheese and spices and baked until they’re crispy and perfect. Cover anything in panko and I can almost guarantee it will taste good. These are a nice variation from regular fries for a few reasons. For one…

Spanakopita Triangles

If you’re having vegetarians over to your house and you need an appetizer, this is a guaranteed crowd pleaser. These bite-sized savoury pastries will save in the freezer for up to a month, and they take under 15 minutes to bake once they’re prepared. The only real difficulty is folding the phyllo sheets into triangles—this…

Rice Paper Salad Rolls

Rice paper is truly a unique ingredient. When soaked in hot water, it becomes clear and flexible allowing you to make transparent wraps. The other great thing about having see-through rolls is that you don’t have to bake it, so you can pack them full of raw veggies. They look colourful and go well with…

Mozzarella Sticks

A lot of people have the notion that vegetarians always eat healthy. WRONG. We like greasy bar food just as much as the next person. I’m doing a double-shot of fried food posts because a few friends and I decided to get together for lunch and experiment frying different foods. I got this recipe from…