Appetizer
3523 recipes found
Beautiful Soup (Vegetable Soup With Beets, Dill and Orange Zest)
This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.
Fava Bean Soup with Mint
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Thai Chicken Satay
Ligurian Risotto
This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.
Ahi Poke
Whole Wheat Irish Soda Bread With Bulgur
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.
Anchovy Tapenade
Watercress And Basil Soup
Salmon Roll
Bulanee Kachalou (Turnovers with ground beef and green pepper)
Spiced Lamb Skewers With Lemony Onions
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Caviar Sandwich
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn’t make you feel pretty giddy, too.
Consomme
Chili Peanuts With Anchovies
Marinated Venison Strips
Rice Croquettes With Ragù and Fondue (Arancini)
Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book “Vegetable Literacy.” I used red quinoa to add texture, color and substance to this typical Mediterranean combination – finely diced cucumber, garlic, and thick plain yogurt. Use mint or dill, or a combination, and make sure to dice the cucumber very small.
Pan-Seared Radicchio With Soft Cheese
Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don’t need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.
Avgolemono
Preserved Duck
Kaale Seerabeh Salad (Salad With Pomegranate Dressing)
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and pomegranate sauce, and serves it as a dressing on a crisp salad. Flecked with garlic and herbs, seerabeh is typically served with fish in the northern Iranian province of Gilan. Here, vegetables provide the chromatic canvas upon which the pinkish sauce is drizzled. Mr. Sadr recommends using a pomegranate juice you like to drink for the sauce and refrigerating the sauce overnight to allow the flavors to meld. Any leftover sauce will keep for 5 days in the fridge and is great served with fish, chicken or roasted vegetables, or as a dip.
Lobster Stew
Cold Tomato Soup
The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.