Appetizer
3523 recipes found
Spuma di Mortadella
Yukon Gold Potato Knishes With Osetra Caviar
Carrot Potato Pancakes
Angels on horseback
Spicy Fried Shrimp With Green Chutney
This highly seasoned Indian approach to fried shrimp elevates the concept. Perfect for snacking with drinks, it can be a meal with rice, dal and vegetables.
Montauk Bluefin-Tuna Tartar With Fresh Herbs
This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
Devils on Horseback
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.
Chicken-Liver Pâté
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Shrimp Amoy Popia
Potted Shad Escabeche
Potted Ginger Shad
Chicken-Skin Garnish
I can't speak enthusiastically enough about this garnish — without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile. The grassy, bracing astringent parsley, the burn of the shallot, the spark of the lemon, combined with the warm, crispy, fatty, salty "chicharron" of chicken skin, is like the one killer piece of jewelry worn with a little black dress, the thing that makes it clear that this is a "main stage talent" and not the personal assistant with the clipboard checking guests into the event.
Traditional Spring Rolls
Fried Oysters With Creamy Tartar Sauce
Green Mussels With Mustard-and-Roasted- Pepper Mayonnaise
Acorn Squash Soup
Chilled Melon Soup With Toasted Almonds
Eastern Shore Crab Cakes
Watermelon Pico De Gallo
Potage A La Reine
Mussels With Saffron And Sherry
Crab Newburg à la Cross Creek
Crab Newburg was Marjorie Kinnan Rawlings’s most celebrated dish, the one on which the Florida author of "The Yearling" claimed laurels as a cook. It is a version of the famous 19th-century lobster recipe popularized at Delmonico’s in New York. Making it is an easy business, as much an assemblage as a recipe. You heat crabmeat in an enormous amount of butter, thicken it slightly with flour, thicken it a great deal with cream and eggs and cut the fat (slightly) with spices and booze. The resulting pinkish stew ought to be served with toast points or in a puff-pastry shell, perhaps with rice and absolutely with a green salad with a tart, lemony vinaigrette. Rawlings admits that you might use less cream, or less butter or fewer eggs. “The brandy may be omitted,” she cautions, “but never the sherry.” You’ll want to set everything up well before dinner so that you can work quickly and serve the dish directly from the pan.
Fried Sage Leaves