Appetizer
3523 recipes found
Thai Style Crab Cakes
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
Oyster Velouté with Black Caviar
Lobster Chowder
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Gluten-Free Rice and Millet Flour Crackers
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting crackers were too dry.
Sardines in Vinegar (Escabeche)
Spicy Thai Squid With Chiles and Cilantro
This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.
Salsify Soup
Le Bernardin's Salmon-Caviar Croque-Monsieur
When the stock market is doing well, people with money to spend go out to spend it — thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, “Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.
Sformata di Ricotta
Smoky Lobster Salad With Potatoes
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
Jambon Persillè
Mustard And Chive Butter Garnish With Asparagus
Tortillita Gaditana With Spicy Mayo
Shrimp Deviled Eggs
“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.
Escargots in Parsley-Garlic Butter Sauce
Crab-meat Mornay
Marinated Octopus
Anne Kearney's Double-Salmon Rillettes
Radicchio With Walnut Anchovy Sauce
I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that inspired the recipe (11 Park Walk, now closed). It is really more of a walnut-thickened anchovy vinaigrette, and it is perfect with the radicchio. When you cook radicchio some sweet flavors emerge, but bitter is still the prevailing taste. The salty anchovies, pungent garlic and nutty walnuts – which also have a bitterness all their own – go together beautifully. The sauce is substantial, and will thicken as it sits, so serve the dish right away if you are spooning it over the radicchio so it doesn’t become stodgy; or serve the sauce in ramekins and dip the radicchio into it.
Soft-Cooked Eggs
Red Pepper Crab Croquetas With Garlic-Almond Sauce
In Spain, golden-fried croquetas are served in tapas bars to the delight of all. They may be made of any number of things, like salt, potatoes or cauliflower. Béchamel is used to bind the mixture, which gives these crab-meat croquetas a luscious center. The crisp and creamy bites are perfect for any gathering, eaten out of hand with drinks.
Pumpkin Black-Bean Soup
Razor Clam Ceviche
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor clams: the thinner the better. Though the shells usually gape a bit, they should nearly close when touched. Razor clams are much more perishable than hard clams, but their shelf life can be extended by steaming them for use in salads later. Shaunna Sargent, the chef at Corsino restaurant in Manhattan, is among the chefs who froze the clams for a few hours to make the meat easier to remove and more tender. Regardless of whether they are raw or frozen, a paring knife is all that is needed to shuck them. Be sure to scrub the shells first in running water to remove any sand or grit.