Appetizer
3523 recipes found
Basic Crudo
Farrotto With Fava Beans, Tomato And Marjoram
Crostini With White Truffles
Mignonette Sauce for Oysters
Mignonette sauce is a classic pairing for raw oysters. Gisele Masson, the owner of La Grenouille in New York, made hers with shallots, tarragon vinegar from the French distributor Fauchon and fresh pepper. “The important thing when you entertain is to create atmosphere,” she said. “Everything should be clean and sparkling; flowers are important, so are glasses and silver. There should be a sensual, warm, inviting feeling. It’s Christmas and you want to make a gift of happiness. After all, that is what Christmas is about.”
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Crostini With Eggplant And Pine Nut Purée
Kale, Sweet Potato And Pasta Soup
Shrimp Tiles With Cucumber Ajaad
Salmon Timballes and Scallops Tartare With Caviar
New England Clam Chowder
Spinach-and-Date Fritters
Stilton-and-Broccoli Soup
Crackery Potato Bugnes
Grenadian Cod Cakes
Lois Dodd's Fresh Corn And Blueberry Pancakes
Scallion Turnovers
Spicy Corn Stew
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
White Bean And Smoked Tuna Spread
Zucchini Cakes
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Pork, Chickpea And Scallion Dumplings
Halibut Ceviche With Jalapeño and Parsley
Hot and Sour Shrimp Soup
Spinach Rice Balls