Appetizer
3523 recipes found
Small-Batch Gravlax With Fennel-Orange Butter
Old-Fashioned Chicken Salad
Fried Asparagus With Caesar Dressing
Pretzel Pork and Chive Dumplings With Tahini
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the “pretzel dumpling.” Inside, there’s some slightly cured pork. Outside, a process of boiling, brushing, pan-searing and baking creates a skin with the crust and chew of a hot pretzel. The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
Layered Salad Of Sliced Tomatoes, Arugula And Tapenade Toast
Chicken Soup With Marrow Balls
Beet and Beet Green Fritters
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount of greens attached. Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
Prosciutto and Persimmon Bites
Shrimp And Ginger Ravioli With Beurre Blanc
Cheese Tartlets
Shiitake Pot Stickers
Chicken Soup With Chipotle Paste
Tomatillo, Tomato and Avocado Gazpacho
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn’t necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don’t like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won’t blend.
Corncakes With Caviar
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes. You’ll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes’ success hinges on their crispness. Keep your pan hot and steady; don’t let the cakes steam or they’ll turn floppy.
Classic Bagna Cauda
This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.
Garlic Broth With Basmati Rice, Turkey and Squash
This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister’s refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.
Sottha Khunn's Roasted Foie Gras With Figs and Grapes
Steamed Clams With Garlic-Parsley Butter and Leeks
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that’s used on escargots, also known as snail butter. It’s just three ingredients — butter, garlic and parsley — so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Pasta With Peas, Prosciutto and Lettuce
Since I began eating more plants and less meat, I’ve experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham’s salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish — a small skillet, a large skillet and a large pot for the pasta — but it’s so fast that a little extra cleanup seems worth the trouble.
Risotto With Prosciutto and Morels
Tlayuda With Black Bean Purée
Chicken-Stuffed Figs, Onions And Eggplants In Tamarind Sauce
Fresh Tortillas
I am a firm believer that the tortilla makes the taco. It is a travesty to slow-cook meats and beans, find delicious cheeses and chop fresh herbs only to throw them onto stale, chemical-laden tortillas. For this recipe, I recommend purchasing a tortilla press, though it is not necessary. Tortillas aren’t hard to make, but they require a little bit of practice. The most delicious tortillas come from masa made from nixtamalized corn, but you can also make masa from good quality masa harina. Tortilla factories will often sell you prepared masa.
Tostadas With Sweet and Hot Peppers and Eggs
This comforting topping is a kind of Mexican piperade.