Appetizer
3523 recipes found
Smoked Trout Toast
Tomato Tartare
Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Croutons With Parmesan
Tomatoes With Basil and Anchovies
A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness. Add a large handful of aromatic basil leaves just before serving.
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
Lately I’ve been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems that come with your bunch broccoli for these, or you can save a bit of time and effort by buying the bagged product. Whichever way you go, these light, pungent spring rolls are easily assembled. The only problem you may have is if they sit for too long. If the broccoli stems have not been purged before you make the spring rolls they will continue to drain and the water can eventually dissolve the wrappers (I learned this when I made them, kept them overnight and took them the next day on a flight).
Anchovied Eggs
Marinated Green Olives
Crostini With Mushrooms
Crostini With Porcini Butter and Summer Truffles
Corn, Avocado and Cucumber Salad
This straight-from-the-garden vegetable salad is the essence of summer on a plate. It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
Pressed Sea Urchin Sandwiches With Soy-Ginger Butter
Crema de Elote (Corn chowder with roasted peppers)
Cornmeal-Fried Oysters With Mustard Sauce
Pita Chips
Ceviche Tostadas
Spinach And Blue Cheese Soup
Lemon Fennel Olives
Charred Shallots With Labneh and Pita
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes. When grilled, the onions — and in this case shallots — take on a smoky char as well. Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita. This recipe calls for grilling the shallots slowly over indirect heat, giving them plenty of time to soften, brown and absorb the smoke. Or you can use the oven instead if need be, but you won't get that smoky flavor.
Chaudiere De Poisson (French Fish Chowder)
Ahi Tuna Tartar
Crunchy Calamari With Ancho Chile Glaze
My introduction to manzanilla decades ago was alongside a plate of fried prawns at El Faro in Cádiz, near Sanlúcar de Barrameda, in southern Spain. Nothing could provide a better partner for the sweet, briny shrimp than the pale, intensely floral, somewhat saline wine. Yet after our tasting of deliciously intense manzanillas, I was determined to show how well the wine could pair alongside food that was not Spanish: with dim sum, for example, or fried Ipswich clams. That was until I tasted Jean-Georges Vongerichten’s crunchy calamari at the Matador Room, his restaurant in Miami Beach. Delicately crisp, impossibly tender and fueled with a piquant glaze, they were perfection with a glass of manzanilla. Back at home with his recipe, plenty of oil, the hottest possible temperature and a messy stove got me close.
Sesame Pita Chips