Appetizer
3523 recipes found
Marinara sauce
Butternut Squash Dip
Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette
Broccoli and Orzo Soup
Curried Onion Soup
Asparagus Soup With Shrimp
Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Chicken-Coconut Soup
Creamed mushrooms on anchovy toast
Eggplant Salad
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”
Peruvian Ceviche
Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.
Dandelion Tart
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Adolfo Calles's Aioli
Oxtail-Stuffed Peppers
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than those meaty, slightly fruity peppers with their alluring hint of bitterness.Andy Nusser, the chef at Casa Mono, provided the recipe, enough to feed the entire town of Peñafiel. I made drastic cuts (four quarts of stock down to two cups, for example) but still had enough for a party. My freezer holds the bonus. Though the oxtails are time consuming, they cook mostly unattended.
Mediterranean Fish Soup
Len Allison's Baked Crabmeat Pirogi
Tomatoes Stuffed With Goat Cheese
Rhubarb Soup
Dandelion, Bacon and Egg Salad
Warm Salad of Striped Bass
Joël Robuchon's Lobster in Sauternes
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany lobsters, especially those from Finistère, over the American variety. But his tender description of their lovemaking when the female has molted while the male is still in his armor is touching, as is his account of the lobster's suicidal affection for the conger eel. This recipe for lobster in Sauternes is divine.
Puree Mongole Soup
Emily Nathan's Marrow Balls
