Appetizer
3523 recipes found
Smothered Shrimp in Crab-Meat Gravy
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.
Clam loaf
Abalone Ceviche
The abalone’s oceanic flavor comes with a uniquely al dente texture — it’s like an oyster crossed with a scallop with a twist of snail. (Only otters can eat it straight from the shell: fresh abalone requires tenderizing to transform its eraserlike consistency.) Long prized in Asian cuisine, it has become an American delicacy as well, served in high-end restaurants like Michel Richard's Citronelle in Washington.
Squash And Cider Soup
Green Mango Salad With Salty-Sweet Grilled Steak
White Almond-Garlic Soup with Grapes
Shrimp in Aspic With Sauce Vierge
Cold-Beef-And-Lentil Salad
Oysters With Miso Glaze
These oysters are broiled in a simple, creamy glaze bolstered with just a dollop of red miso paste. Try to find Malpeque, Moonstone or Wellfleet oysters for the recipe, created as a food pairing for Chinon.
Colombian Corn and Cheese Arepas
Grape Gazpacho
Brandade Potato Latkes
Sooji Dhokla (Steamed Semolina Bread)
Dhokla is an irresistible Guajarati Indian snack that is essentially a fluffy, steamed savory bread or cake. They are often made with chana dal, ground chickpeas. But there are dhoklas made with other dried legumes, with rice and with corn, even with semolina (sooji), as in this version. Dhokla has a marvelous light, spongy texture. The batter is spicy with ginger and green chile; more flavors are added by popping mustard seed and curry leaves in oil for the final flourish.
Fried Cakes: Arepas
White Gazpacho With Grapes
Ginger-Pickled Red Cabbage
Almond Grape Gazpacho
Lobster Summer Rolls
These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, “if, despite your best efforts, your lobster rolls become unruly and fall apart, don’t despair,” he wrote back in 2013. “Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad.”
Spiced Toasted Seeds
Butternut Squash Rice Paper Rolls
Sweet butternut squash stands in perfectly for the sweet shrimp in an otherwise traditional Vietnamese spring roll.
English Pea Soup
Crunchy Scotch Eggs With Horseradish and Pickles
Salmon Pastrami
