Appetizer
3523 recipes found
Pumpkin Soup With Shrimp
Boiled Gooseneck Barnacles With Aioli
What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles. They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders. When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia, had started exporting the barnacles to Spain and Portugal to keep up with demand.
Apple and Fennel Soup
Cream of Zucchini, Carrot and Cucumber Soup
Stuffed Zucchini Flowers
Creole Shrimp Viala
Austrian Marinated Fillet of Beef With Asparagus Tips
Moules Marinières
Brie and Artichoke Custard Pie
Calamari Ripieni (Stuffed Squid)
Karen Lee's Charred Sesame Pheasant
Terrine of Rabbit in Aspic
Chunky Guacamole
Individual Pies With Wild Mushrooms
Artichoke-Hazelnut Soup
Asparagus Tart
Windjammer's Clam Chowder
Ken Fitzgerald, Bassist in Band
Shrimp Remoulade
This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)
Crystal Spring Rolls
As served at Thanying Restaurant in Bangkok
Dom Yam Gung (Spiced Shrimp Soup)
Ultimate Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Creamy Pumpkin-Leek Soup
Overnight Cheese Straws
Classic Stuffed Mushrooms
This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.