Appetizer
3523 recipes found
Chilled Green Borscht
Chilled Sorrel-and-Pea Soup
Poached eggs with sorrel sauce
Sorrel and buttermilk soup
Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp
Bucatini With Red Clam Sauce
Craig Claiborne's Sorrel Soup
Cold Spinach Soup
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Lucky's Clams Provencal
Barbara Kafka's Sorrel Soup
Sweet and Spicy Razor Clams
Fried Parsley in Bread Bouquets
Baked Razor Clams
Razor Clams Seared With Brown Butter
Lobster Bisque
Honey Focaccia With Apple, Figs and Ricotta
Tuscan Bread Soup
Cabbage Pirozhki
A rich-tasting Eastern European pastry that isn’t rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Chard Stem Pickles
It occurred to me that pickling would be a great thing to do with wide chard stalks. They’re crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Steamed Eggs With Coriander
Scallops Ceviche
Windfall Pie
