Appetizer
3523 recipes found
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Salt Fish Fritters (Stamp and Go)
A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.
Zaalouk With Tahini
A Moroccan salad or dip, zaalouk is typically composed of tomatoes and eggplants, plus spices and a good amount of olive oil. It’s usually served at room temperature, with plenty of bread to mop it all up, but it’s equally delicious warmed and spooned over baked potatoes, or accompanied by fish or meat. Here, it's topped with tahini, which is untraditional but adds a lovely nutty, creamy element to the dish. The vegetables are roasted in this recipe for ease, but feel free to grill them over an open flame to get an extra smoky flavor, if you like.
Hush Puppies
Dipped in tartar sauce or an aioli, served with salted butter or on their own, hush puppies are the perfect starter or side for any meal, but especially seafood or barbecue. They symbolize prosperity with their golden color. The cornmeal batter here is studded with onion and chives, then fried in a couple of inches of hot oil, until the outsides become crispy and delectable and the insides are moist and tender.
Fugazzeta (Cheese-Stuffed Pizza)
The influence of Italian immigrants is apparent in Argentinian pizza culture: Immigrants brought focaccia with them, which morphed into a focaccia-pizza hybrid known as fugazza, a thick pizza topped with cheese and shaved onions. This got dialed up a few notches to become fugazzeta. In a fugazzeta, two pizza crusts are sandwiched around cheese before being crimped shut and topped with a heap of thinly sliced onions. The onions may initially seem like overkill, but don’t skimp: They soften and char, providing a nice reprieve from the copious molten cheese.
Pimento Cheese Dip
This take on pimento cheese dip, a Southern favorite, brings together three cheeses (cream cheese, Cheddar and Colby Jack), mildly sweet pimentos and spicy hot sauce, then goes into the oven until deeply creamy. You could pair it with some crostini, but buttery Ritz crackers are especially good for scooping. They double down on this spread’s richness and make the dip irresistible enough to be a conversation piece for generations to come.
Chile Con Queso
This deliciously messy chile con queso from the chef John Lewis pays homage to the version he grew up eating at Chope’s Town Bar & Cafe in La Mesa, N.M. Chope’s closely guarded queso comprises thin, roasted Hatch green chile salsa topped with melted cheese and served with fresh flour tortillas for pinching. Mr. Lewis tinkered for years to get this simple assemblage right, which he serves at his restaurant, Rancho Lewis, in Charleston, S.C. Heat the Hatch chiles in their liquid with a few umami-rich shakes of bouillon powder. Don’t boil; you’re after a loose, stewlike consistency. Stir in lime juice to brighten the flavors, top with cheese and broil until melted. Serve with hot flour tortillas. If chile juice drips down your arm, you’re doing it right.
Roasted Shrimp Cocktail With Horseradish Sauce
Roasting shrimp for shrimp cocktail intensifies their sweet saline flavor and makes them exceptionally plump and tender, with less chance of overcooking than the traditional poaching. Then, instead of being paired with the usual bright red cocktail sauce, these shrimp are served with a horseradish-forward take on a classic French rémoulade, which is both bracing and creamy. It’s best to season the sauce to taste: Adding more ketchup makes it sweeter and pinker; more lemon juice makes it tangier; more horseradish makes it sharper.
Shrimp a la Plancha
This simple but intensely flavorful dish combines two classic Spanish tapas. The first is shrimp, head and shells intact, roasted on a bed of hot salt on a plancha. The second is camarones al ajillo, garlic shrimp sizzled in olive oil in a cazuela (shallow clay dish). While not strictly traditional, this dish combines the best of both recipes — and fairly bursts with Spanish flavors thanks to the flavor-boosting powers of searing hot metal.
Asparagus, Spinach and Leek Soup
This silky, verdant soup gets its color from a mix of green vegetables. Asparagus is the dominant flavor, with fennel and leeks adding sweetness, zucchini its plush texture, and spinach and herbs their earthy mineral character. The color is at its brightest right after puréeing and will darken as it sits, but this won’t affect its rich, complex flavor. If the soup thickens too much after cooling, add a little broth or water when you reheat it.
Fried Green Tomatoes
Tangy and bold in flavor, this not-so-traditional twist on classic fried green tomatoes sandwiches slices around Southern-style pimento cheese. They’re then dredged in a perfectly seasoned breading and fried until the outside is crisp and crunchy and the inside is creamy with a slight kick. Round it all out with some ranch dressing for dipping, and this update to the old-fashioned favorite is sure to become your new obsession.
Crispy Coconut, Asparagus and Green Bean Salad
This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.
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Italian-American Pasta Salad
For a stellar pasta salad, skip the vinaigrette and opt for punchy, briny ingredients like capers and olives.
Spring Salad
Some salads are tossed, while others, like this one, are composed. Feel free to improvise here: A few spinach leaves, watercress, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions. For a true celebration of spring, make sure to gather an assortment of complementary leaves, herbs and vegetables, and arrange them artfully.
Thai-Style Crunchy Vegetable Salad
Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.
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Crispy and Flavorful Avocado Fries
Crunchy with golden brown panko on the outside and buttery within, avocado fries are a low-effort, high-reward snack that come together in less than 30 minutes.
Crudités With Lemongrass-Fermented Tofu Dip
For rau củ sống chấm chao, a Vietnamese take on crudités, serve raw, seasonal veggies with a tangy, spicy, umami-rich sauce featuring chao (fermented tofu), a wondrous ingredient that’s akin to creamy, winy cheese. Fermented tofu typically punches up stir-fried greens or a bowl of porridge, but Vietnamese cooks love to let it shine as a sauce. The dynamite nước chấm chao (fermented tofu dipping sauce) could be paired with grilled goat or lamb, but it’s fantastic as a dip. For this recipe, from my cookbook “Ever-Green Vietnamese” (Ten Speed Press, 2023), choose at least three vegetables from the crudité options. The sesame seed addition isn’t standard, but adds body and richness to the sauce, uniting the ingredients. Make a double batch of sauce, if you like, so you have extra to dress grilled romaine; top it with fried shallots for a summertime salad.
Radicchio-Anchovy Salad
Radicchio, once rarely seen (by non-Italians), is now a familiar produce staple, and many farmers’ markets also feature other red-leafed radicchio varietals, such as Treviso or Chioggia. Feel free to mix and match, but pair them with an assertive dressing: The pleasant bitter flavor of the red leaves calls out for something bracing.
Egg and Onion
Served to start the Sabbath dinner or as a simple breakfast on weekends, this Ashkenazic dish of mashed hard-boiled eggs and ultracaramelized onions feels indulgent in its rich flavor. Lisa Goldberg, a founder of the Monday Morning Cooking Club in Sydney, Australia, shares her grandmother’s Polish Jewish recipe for this beloved, time-honored dish, also called “eier mit tsibeles” in Yiddish. The key to deep, complex flavor is in the onions, which should be cooked slowly until caramelized, with a slightly burned texture. Save the leftover onion-infused oil to add flavor to vegetables or chicken. Serve this as an appetizer, with good bread or matzo, or as breakfast, with bagels or matzo.
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Lahmajun (Armenian Flatbread With Spiced Lamb)
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
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Albóndigas de Ricota (Argentine Ricotta Balls)
Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.
Butter-Poached Shrimp With Dill Mayonnaise
Poaching shrimp in a combination of butter, lemon juice and white wine gives them a bright, tangy flavor and plump, succulent texture, and it takes only about five minutes. Served in bowls with a little of their broth and a dollop of dill-speckled mayonnaise, they’re rich and soupy, perfect with a hunk of crusty bread on the side to mop up every last drop.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
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Moroccan Kefta and Bell Pepper Briouats (Ground Meat and Bell Pepper Pastries)
Caramelized onions and red bell peppers lend sweetness to these briouats, while paprika, cumin, coriander provide an additional layer of flavor.