Appetizer
3523 recipes found
Spicy Sriracha Wings With Cucumber Sour Cream
Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside.
Savory Roulade
Lamb Salad With Cucumber and Mint
Baked Chevre With Watercress And Spinach
Watercress Soup
Snails Florentine
Braised Tongue
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
Broccoli Rabe and Sausage Pizza
Navy Bean And Celery Root Soup
Cold Cucumber Soup
Iced Tomato Puree With Cracked-Wheat Salad
Malaysian Chicken Wings
Tuscan Bean Soup
Red Bean and Pepper Pâté
Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
Foie-Gras-and-Jam Sandwiches
Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Chili Pate
Bruschetta With Gorgonzola and Peaches
Stuffed Miniature Eggplants
Gorgonzola Fritters
Mottled Beans With Collard Greens
Boston Clam Chowder
White Bean And Endive Soup
Little Onion Tarts With Gorgonzola and Walnuts
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary — what’s not to love? Perfect with drinks, they reheat beautifully, too.