Appetizer
3523 recipes found
Coconut and Tapioca Soup
Mushroom Terrine
Turkish Bride Soup
Oyster Chowder
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough, the whole thing is ready in 30 minutes or less.
Lentils With Bulgur And Herb Salad
Belgian Endive and Grain Mustard Salad
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it’s all tarted up with a citrusy dressing. It’s easy, and delicious.
Sunchoke Bisque With Hazelnut Oil
Thomas Keller’s Butternut Squash Soup With Brown Butter
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Butternut Squash Stock And Soup
Scallop-and-Halibut Ceviche Salad
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.
Suad Shallal’s Iraqi Lentil Soup With Meatballs
This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.
Oxtail Soup
Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.
Pressed Cheese Straws
The Brasserie's Gazpacho
Classic Deviled Eggs
This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
Hearty Sausage Soup
Wild Mushroom and Squash Blossom Soup
Linda McCartney's Vegetable Soup
Arugula And Phyllo- Wrapped Goat Cheese
Baked Gefilte Fish
Roasted Red Potatoes and Carrots
Pepper Salsa
Vegetables Cakes With Red-Pepper Coulis
