Appetizer
3523 recipes found
Albondigas
Matzoh Balls
Cold Basil-Tomato Soup
Chinese Eggplant
Summer Tomato Soup With Basil Cream
Fried Oysters
Raised Blini
Pasta With Venison and Porcini
Back around the time the earth cooled, there was a restaurant, Giordano’s, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 “New York Times Guide to Dining Out in New York.”Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone’s appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You’ll need some last-minute stove work before you can put it on the table and pour that Barolo.
Morels and Comte Cheese On Grilled Toast
Pork Won Ton
Carol Wolk’s Matzoh Balls
This recipe won the grand prize at the Stage Deli’s first Matzoh Bowl contest in 1988.
Cardoon Soup With Coddled Oysters And Oyster Mushrooms
Fried Potatoes With Salmon Caviar
Salsa (A Cold Tomato And Chili Dish Or Relish)
Goat and Pork Meatballs
Yellow-and-Red-Pepper Yin-Yang Soup
Butter-Fried Oysters
There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Oysters Rockefeller
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness, as it’s loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Cherry Tomatoes With Cream and Caviar
Green Fairy Oysters
What to serve with absinthe? The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at. Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud. I placed the oysters, raw, in shells that were heated in the oven, and cloaked them with the hot spinach, making the oysters deliciously, delicately warm.
Caviar Roulade
Potato, Asparagus And Mussel Salad
Oyster Stuffing Cakes
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
