Appetizer
3523 recipes found
Spiced Roasted Almonds
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious as they are, they are not quite as addictive.
Garlic Broth With Lobster or Chicken
Harvest Foccacia
Chez Marcelle's Stuffed Soft-Shell Crabs
Purée of Celery Root Soup
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.
Frico Del Fattore
Chili-Spiced Peanuts
This recipe is adapted from “Simply Mexican” by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.
Flaky Chicken Hand Pies
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Salmon Spread
Spiced Pecans
Chilled Yogurt and Barley Soup
Pan-Fried Pole Beans With Chicken Liver Crostini
Pole beans, which are also called stick beans or runner beans depending on where you’re from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano’s recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don’t burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes.
Goat Cheese With Shallot-Cassis Marmalade
Shrimp With Yogurt and Fresh Coriander Sauce
Stuffed Swiss Chard
Black-Bean Quesadillas With Smoked Salmon
Baked Portobellos With Potatoes and Sour Cream
Portobello Caviar
Warm Barley and Mushroom Salad Over Portobellos
Stuffed Portabella Mushrooms With Swiss Chard
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Quesadillas
Mushroom Soup With Wine
Pomegranate-Glazed Lamb Meatballs
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they’re just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.
White-Clam Quesadillas
I love beer with seafood, especially casual summer seafood like lobster rolls, fried clams and steamers. A good white-clam pizza also calls for a refreshing pale ale. Using the pizza as my inspiration, I made clam quesadillas that I seared on the grill. While they were still sizzling hot, with the mellow cheese starting to ooze, I cut them into wedges, which disappeared almost as fast as the frosty mugs of beer. With a small portable grill, you can prepare them to cook at the beach or in the park. And if the weather does not cooperate, sear them on a griddle or under the broiler.