After visiting Spain’s San Sebastián , I discovered the wonder of Pintxos. These little tapas are inventive and delicious. They also are easy to make for a fun time with friends/family

Pinchos are little dishes that are served up in the North of Spain. Try out this classic Spanish omelette with a special twist: smoked salmon salad on the inside!

I was put in charge of making hors d'oeuvres for our potluck New Year's party, so I made these.There were tons of other dishes on the table, so I made them compact and colorful.They were perfect for enjoying in a big noisy crowd.If you want the pinchos to stand up straight, instead of skewering everything on the picks before lining them up, place the component that will be on the bottom on the serving plate first, skewer all the other components, then stick the pick through the element on the plate. This way they are far less likely to fall over. The component on the bottom should be something flat and/or stable. For 6 servings. Recipe by Banirapurin

Whenever I try to eat meat-wrapped onigiri they always fall apart and it makes them really hard to eat. That's why I made them into small, bite-sized balls.I used sushi vinegar this time, but they probably taste nice cooked in store-bought sauce too.These pinchos taste great when cold too. You can store them in the freezer and heat them back up in the microwave later. Recipe by nyaop

The wavy ribbons I used in"Party hors d'oeuvres Pinchos got a lot of great comments, so I made this.If you want to stand the pinchos on end, don't put them on picks and then line them up. Put the ingredient you want to use on the bottom on the serving plate first, and then combine with the other ingredients that have been put on the pick. This way they won't fall over easily.Use a flat, stable ingredient on the bottom. For 6. Recipe by Banirapurin

Perfect for a quick and delicious gourmet appetizer!

I made this for a Sunday Brunch at Church and it was a big hit. Very easy to prepare, very pretty to look at, and mighty tasty.

#MidnightCravingsThis was originally a Portuguese recipe . A mouth watering snack to satisfy anyone's midnight craving !

Egg tarts are a fovoured Asian 'dimsum' that originated from Hong Kong. Nowadays you can find it almost everywhere in Malaysia and Singapore. There are two versions of the egg tart: the one with flaky crust (also known as Portuguese egg tarts), and the one with cookie-like crust, as featured above and also my favourite.Be careful when baking as the egg custard burns easily. Check the colour while baking- it should be done when the custard becomes yellow.

I wanted to see if it was possible to make a tart crust with potatoes. Also, we don't have an oven in our house.Cook the potato crust until it's browned and crispy.Season generously with salt and pepper.Add whatever else you like. It should be good with bacon or tomatoes.Reheat in an oven or oven toaster, not in the microwave (for a crispier finish). For one 26 cm [10.2 in] frying pan's worth. Recipe by unianiki

I had a craving for these, since I hadn't made them in awhile. Eating them piping hot is the cook's prerogative It made me blissfully happy ! This said by someone who ate 5 while she was supposed to be on a diet ...Please refer to the notes on how to make the pie crust. Adjust the cooking time for the custard according to your microwave. (Be careful not to overcook it.) Recipe by Yukiline