Appetizer
3523 recipes found
Escabeche With Summer Vegetables
Cold Melon Soup With Tarragon and Dry Sherry
Lemon Vinaigrette
The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It’s a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.
Shrimp Tortillitas
Shrimp and Tomato Tartlets
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.
Cheese With Truffle-Flavored Vinaigrette
Breaded Oysters With Spinach
Fragrant Thai-Style Clams in Coconut Broth
The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.
Lemony Chickpea-and-Tuna Spread
Northern-Style Dumplings
Shrimp-and-Jicama Salad
Tomato Compote
Aushak (Scallion dumplings)
Utica Greens
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
Pasta With Creamy Goat Cheese and Snap Peas
Zucchini And Cheddar Cheese Soup
Lobster Ravioli In Won Ton With Lemon-Grass Butter Sauce
Cold spinach soup
Casserole Of Clams And Chinese Sausages
Daube Glace
Mushroom and Barley Soup
To get the Yom Kippur eve meal on the table in time, my mother began cooking early in the day, preparing her thick and velvety barley soup perfumed with flecks of dried Polish mushrooms and root vegetables such as parsnips and petrouchka. To this she added boiled potatoes, even though potato pancakes would accompany the slowly braised, well-garlicked pot roast, and as a side dish she served cabbage rolls stuffed with beef and rice — her idea of a vegetable. Stewed fruit and honey cake were dessert, usually eaten quickly as time inevitably ran out.
Germaine Swanson's Chicken Soup
Odeon's Roast Red Pepper, Tomato and Corn Soup