Appetizer
3523 recipes found
Curried Sweet Potato Soup With Apricots
Lamb and barley soup
Steamed Open-Topped Dumplings
Stuffed Avocado, With Herbed Scallop Ceviche
Coquilles St. Jacques With Mushrooms
Scallop Sate With Peanut Sauce
Split Pea and Barley Soup
Toasted Ravioli
Freds’ Chicken Salad With Balsamic Dressing
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.
Seared Sea Scallops With Pistachio Dressing
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.
Pennette With Sea Scallops and Broccoli Florets
Scallop Salad
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez’s restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Fusilli With Tomatoes, Eggplant and Pine Nuts
Andouille Sausage With Bay Scallops
Vina Slatalla’s Beef Barley Soup
Lentils With Pasta and Caramelized Onions
Greens-and-Sardine Salad
Scallop Pancake With Chinese Greens
Baked Goat Cheese With Garden Salad
Bulgur Pilaf With Red Peppers And Tomatoes
Tomato Sauce (Salsa de Jitomate)
Lemon Pizza
Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation.
Goat-Cheese Pizzas
Romaine Salad with Couscous Confetti
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn’t a grain, but it plays a grainy role here), as there’s more lettuce than couscous.