Appetizer
3523 recipes found
Shrimp Crostini
Smoked Mussel Roll
Canapes With Piquillo Peppers And Anchovies
Lettuce and Herb Soup
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Monkfish With Wine Sauce and Mushrooms
Yellow Pepper Soup With Lime
Cream of Wild Mushroom Soup With Lentil Sprouts
Pecan Soup
Broiled Sardines With Lemon and Thyme
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It’s also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
Spicy Red Snapper Cakes
Jimmy Bradley’s Salad With Gruyère
“I’m a big proponent of what you might call stoner food,” the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. “I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, ‘Yeah, man, I want some of that right now, and then we’ll figure out the rest of the meal.” Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.
Pot-Au-Feu Menagere
Watercress and Endive Salad
Marino's Best Crab Cakes
Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
Sautéed Sweetbreads With Beets and Molasses Sauce
Cold Lobster-Mint Chowder
Spicy Thai Crab Cakes With Lemon And Coriander
Spicy Spaghettini With Sea Urchin and Tomatoes
Dungeness Crab Toasts
Corn And Seafood Chowder
King Crab Soup With Saffron