Appetizer
3523 recipes found
Fresh Fava Bean and Shrimp Risotto
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Smoked-Salmon Tartare
Quick Gazpacho
Turnip Pancakes Topped With Cod And Smoked Salmon
Mozzarella, Salmon And Basil Pinwheels
Salmon Slices With Confits of Citrus (Chez Nico)
Golden Gazpacho With Serrano Chilies And Scallops
Salmon And Mango Napoleon
Stilton Biscuits for Port
Gazpacho With Lobster And Shrimp
Craig Claiborne's Consomme
Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons
Cold Veal Soup With Salsa Verde
Indonesian Corn Fritters
Spinach Crepes With Smoked Salmon And Cream Cheese
Smoked Salmon Roulade
Chicken-Skin Canapés
The irresistibility quotient of crisp chicken skin “crackers” is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches – he calls them bocadillas – filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.
Clam-Flavored Gazpacho
Cold Pink Borscht in a Glass
Baked Goat Cheese And Smoked Salmon Canapes
Fresh And Smoked Salmon Spread
This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.
Oven-Roasted Oysters
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Flageolet Beans With Chanterelles, Smoked Salmon and Sage