Appetizer
3523 recipes found
Rustic Tomato Toast
This traditional Spanish snack couldn’t be easier to make. Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt. In fact, the ingredient list is actually the recipe in shorthand. If you want a slightly more elaborate toast, garnish with anchovy fillets, slices of avocado or grilled shrimp. But even in its simplest form, this rustic toast is always satisfying.
Deep-Fried Okra
Rutabaga Soup With Bacon and Sage
This velvety rutabaga soup is the creation of Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick. Enriched with maple syrup and garnished with bacon, it makes a lovely first course or appetizer.
Nantucket Bay Scallops or Sweet Maine Shrimp Crudo
Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles
Shrimp are like cotton balls, absorbing the flavor of whatever they bathe in. Whitney Otawka developed this dish for Cinco y Diez in Athens, Ga. The shrimp takes on the smoky notes of the tequila and roasted tomatoes and the deep heat of dried arbol chilies. Cooking the shrimp with the heads adds flavor to the sauce. The adventurous can break off the heads and suck in the juices. Make sure you have all the ingredients assembled next to the stove before hand. The cooking goes quickly.
Lettuce with Guanciale, Scallions, Green Peppers and Corn
The Frozen Tomato
Belle Meade, an incorporated town within Nashville's city limits, is the home of the ''frozen tomato,'' one of the world's great creations. The frozen tomato is essentially tomato ice cream (except, instead of cream, it's got cream cheese, cottage cheese and mayonnaise), served in a round scoop on a lettuce leaf with a dollop of more mayonnaise on top.
Hauser Broth
Profiteroles With Port-Wine Mushrooms
Fried Green Tomato, Crab and Ham Sandwich
Bavette With Mojama
Spicy Crab Cakes
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
Warm Scallop Pudding With Spinach and Cold Tomato-Basil Juice
Celery Root And Apple Puree
Smoked Catfish Salad
Monterey Bay Abalone, Meunière-Style
Rustic Shrimp Bisque
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Roast Chestnut And Wild Rice Soup With Onion Toasts
Garlic Custard With Shrimp And Tomato Broth
Pan-Roasted Pears With Honey, Hazelnuts And Stilton
Cranberry Soup
Red Flannel Potato Latkes
Buckwheat Blini
