Appetizer
3523 recipes found
Pears Baked With Roquefort Cheese
Shrimp And Blue Cheese Roulade
Potato-and-Leek Soup With White Truffle
Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce
The chef Wayne Nish shared this recipe with The New York Times in 1999 to accompany a story about baby cilantro. A bottle of Muscat Beaumes-de-Venise provides the base for this sauce. Mr. Nish said he liked to use baby cilantro "in places where fully grown cilantro would overwhelm everything else." For a flavor as delicate as lobster's, he said, "it adds a spike of brightness."
Truffles in Puff Pastry 'Cinderella'
White Asparagus Soup With Morels
Artichoke Velouté
Michigan Morels Stuffed With Morels
Le Tourin Gascon a la Tomate (Tomato Soup Gascon-Style)
Morel and Asparagus Frittata
Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke
Spicy Carrot, Parsnip and Potato Latkes
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Alfred Portale's Spring-Pea Soup
David Firestone's Latkes
Back in 1992 the food writer Molly O’Neill playfully named David Firestone “the Latke King” in her “New York Cookbook,” and included a recipe he had modified from his mother’s and grandmother’s. Mr. Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more. As for the olive oil, it may be the liquid symbol of Hanukkah, but in his house it’s imported from Italy.
Honduran Ceviche
Pan-Seared Duck Breasts With Raspberry Sauce
Arugula Salad With Grilled Apricots and Pistachios
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.
Mustard Batons
These batons — a zippy rework of the cheese stick — are a go-to hors d’oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry. Thank Dorie Greenspan as you enjoy a few with a cocktail on hand.
Greek Stuffed Grape Leaves
Fresh Corn Tamales with Chanterelles
Tuna Ceviche or Tartare With Avocado
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Dolmas (Stuffed Grape Leaves)
Duck Dumplings
