Appetizer
3523 recipes found
Apple-and-Bread Dumplings in Juniper-Scented Chicken Broth
Phyllo Pastry With Fresh Figs and Ricotta
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make. Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes. Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones. Each pastry requires just one sheet of dough. Any remaining leaves can be carefully wrapped and refrozen.
Seared Sea Scallop Saganaki With Feta
Juniper-Flavored Gravlax
Tortilla Soup
This version of the classic Mexican soup calls for fried tortilla chips to be blended in with the broth and chiles. This yields an earthy bisque with a gentle, smoky heat. And it can be prepared in under a half hour.
Figs With Duck Prosciutto and Sorrel
Tomato Pudding in Cherry-Tomato Cups
Caper Potato-Garlic Dip
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Spicy Corn Fritters
Cup o' Crab Ceviche
Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I’ve even used arugula from my garden, which is delicious
Murdock Recipe: Vegetable Soup
Octopus With Garlic Sauce
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Miguel's Ceviche
Corn-and-Country-Ham Madeleines
Sea Bass Baked in Coconut Milk
Tiny-Dice Caponata on Parmesan Croutons
Crazy Chicken Salad
Potato Strudel (Erdaepfelstrudel)
Cream of Red Beet Soup (Rote Rueben Cremesuppe)
Chicken Breast Satay
Spring Rolls With Shrimp, Red Rice and Herbs
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can’t find it
Chard Leaves Stuffed With Rice and Herbs
Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.
Stuffed Collard Greens
Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don’t need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn’t swell when cooking and won’t break the leaf.