Appetizer
3523 recipes found
Buckwheat or Cornmeal Blini With Radish Topping
In Russia, this topping traditionally is made with cream cheese and served on black bread canapés. I use labne — drained yogurt — in this version and love the results. This topping also makes a nice snack by itself.
Onion Tart With Bacon or Olives
A recipe for onion tart with bacon or olives.
Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Beef piroshki
Blini With Mushroom Caviar
In Russian kitchens, mushroom caviar is made with cooked mushrooms and lots of sour cream. I use canned tomatoes in this version, and the result makes a savory topping for blini (and for latke, I found, as I tested the recipe during Chanukah). Make sure to finely chop the mushrooms.
Eggplant Caviar
Blini With Caviar and Yogurt Topping
After making these blini, I always have a little of the topping left over; I use it for sandwiches. Don’t use expensive caviar here -- lumpfish is fine.
Pasta With Shrimp Ragù
Salmon and rice piroshki
Clear Summer Borscht
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Feta Cheese Filling For Peppers
Bacon Explosion
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it “the BBQ Sausage Recipe of all Recipes.” It contains at least 5,000 calories and 500 grams of fat, but you don’t have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart — instead, consider it a delicious challenge to your abilities at the grill.
Sashimi, Chinese Style
Raspberries With Fromage Blanc
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Grilled Pizzas
Chilled Fennel Soup
Liptauer Cheese Spread
Pan-Roasted Lobsters
You will need two heavy oven-safe skillets or sauté pans.
Braised Duck With Green Beans, Thai Style
Carrot and Ginger Terrine
Crepe Purse With Mushroom Duxelle
Cassoulet with Fresh Beans
Salmon-Roe-Topped Baked Potatoes With Crème Fraîche
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, “a briny, creamy analogue” to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.