Appetizer
3523 recipes found
Summer Tomato Terrine
Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad, the tomatoes have to be skinned. You can do this with a blowtorch, charring the skin until it can be slipped off, as we sometimes do, or you can blanch them in boiling water until the skins loosen and will easily slide off. Just don't put in more than two at a time, or the tomatoes will remain in the water so long that they will cook and turn mushy.
Green Lentil Soup With Spinach
Asparagus and Herb Frittata
This also makes a beautiful appetizer, cut into diamonds.
Ginger Carrot Soup
Lentil, Cabbage And Bacon Salad
Gingered Lentil And Celery Salad
Burrata With Fava Beans, Fennel and Celery
Good fresh burrata — mozzarella’s luscious, creamy-centered cousin — really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.
Tomato Stracciatella
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I’d never seen a stracciatella with tomatoes until I came across this recipe.
Cucumber-and-Potato Soup
Shrimp-and- Radicchio Risotto
Raisin Rye Bread
Onion Sandwiches
Three Little Asparagus Soups For Spring
The most daunting aspect of serving three asparagus soups is finding 18 little bowls. But unless you're having Nathan Lane to dinner, who cares if they match? Coffee cups, old-fashioned glasses, mugs, pairs of cupped hands -- all are fine.
Fennel-Steamed Mussels Provencal
Mushroom and Daikon Soup
Green Garlic Broth
Grill Dome’s Demonstration Chicken
Yellow Tomato Gazpacho with Goat Cheese Croutons
Soba With Black-Eyed Peas and Spinach
I’m bringing together good luck charms from all over the globe in this comforting dish. Soba (buckwheat noodles) is traditional in Japan, black-eyed peas in the American South, and spinach or other greens pretty much everywhere. Buckwheat pasta does exist in Northern Italy; it's called pizzoccheri, and it’s traditionally tossed with a rich cabbage and cheese topping.
Wilted Watercress Salad With Trout-Potato Fritters
Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach
This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.
Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup)
Portuguese Kale-and-Salt-Cod Chowder
