Appetizer
3523 recipes found
Molly O'Neill's Vegetable Broth
Sauteed Oysters On Toast
Smoked Turkey Pâté
This recipe is an excellent way to use leftover meat from a smoked turkey. It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.
Tom Colicchio's Crab-Meat-And-Celery-Root Napoleon
Melissa Clark's Oysters Rockefeller
Deviled Crab With Oysters Baked On The Half Shell
Methi Makai Kebab (Corn Kebab)
Leek and Cardamom Fritters
These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They’re somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.
Shrimp With Paprika and Sour Cream
Moroccan Lentil Soup
Fresh Mushroom Bisque
Chinese Eggplant Dip
Game Chips
Roasted Red-Pepper Dip
Nearly Naked Fluke With Grapefruit
Carrot Consomme
Smokey Roasted Eggplants, Peppers and Goat Cheese
Jalapeno Corn Muffins
Hirame With Spicy Cucumber Vinaigrette
Savory Potato Tart
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Mushroom Crostini
Citrus-Marinated Fluke With Ginger Cracklings
Oyster Sausages
The sausages were often served for breakfast with scrambled eggs.
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.