Appetizer
3523 recipes found
Shrimp Dumplings
Scallion Pancakes With Squid
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn’t sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.
Lavash Pizza With Zucchini and Goat Cheese Topping
Certain dishes are perfect for zucchini, and this is one of them. It looks beautiful here, and the goat cheese and mint are perfect partners.
Roasted Oysters And Meyer Lemon
Meyer lemon and oysters are two icons of Bay Area living. Here they combine in an oyster roast that is a perfect way to create the California lifestyle in your own kitchen. Eat them in the backyard for the full effect.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes)
Sesame Flatbread
Rice Salad With Cucumber, Lemon And Scallion
Whole-Wheat Breadsticks With Sesame
Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
Whole Wheat Breadsticks
I didn’t test a gluten-free breadstick. If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week’s recipes. These grainy breadsticks can be irresistible, but that’s all right -- they’re much healthier than the restaurant variety.
Focaccia With Tomatoes and Rosemary
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Buckwheat Crepes
Chili-Roasted Pumpkin Seeds
Olive Oil Crackers
I like to top these with a little Parmesan cheese and a generous sprinkling of za'atar, a spice mix made with thyme, sesame seeds and sumac. You can find it in Middle Eastern groceries or make your own.
Friture de Calmar (French-fried squid)
Walnut Fougasse or Focaccia
What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.
Cajun Popcorn (Batter-Fried Crawfish)
Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.
Homemade Whole Grain Crackers
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They're quick to mix together and very easy to roll out. "Healthy” crackers can be hard and dry, but this week's offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I've been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.
Scallops on Homemade Potato Chips
Deep-Fried Soft-Shell Crabs in Pastella Batter
Bosnian Bread
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Moroccan Chicken Dumplings
Won Tons Stuffed With Three Fruit Purees
