Appetizer
3523 recipes found
Individual Gruyere Souffles
Green Papaya Salad
This tangy, piquant salad is a version of the classic Vietnamese dish, which can be served as a first course, or a fiery side dish next to simple grilled meats or fish. It comes from Chris Shepherd, a Houston chef who is trying to tell the story of his city's food, among the most diverse in the country. If Thai chiles are too hot to bear (or not available), substitute other, milder peppers like serrano or jalapeño. Just don't use regular papaya even if it seems unripe; it won't have the right flavor and texture as a true green papaya. And if you can’t get green papaya, you can make this with green mango, seeded cucumber, cabbage or kohlrabi. The intense, funky dressing will work with any practically any cooling, crunchy vegetable you’ve got.
Romaine Salad With Anchovy and Lemon
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Rainbow Quinoa Salad
Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.
Chlodnik
Chopped Herb Salad With Farro
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I’m calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It’s modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Toast Au Roquefort
Marinated Cauliflower and Carrots With Mint
This is an elaboration of one of my favorite carrot dishes. That dish couldn’t be simpler – steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
Spicy Clam Dip
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you’re starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Miso Chicken Wings
Celery Toasts
This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."
Risotto al Salto
The Italian kitchen is famous for superior ingredients, and for letting nothing go to waste. This recipe for risotto al salto, which uses leftover, day-old risotto, is a perfect example: You start with a creamy, well-made saffron risotto, then make a crispy delicious cake from it the next day. I’m not the first to notice that many people make more risotto than they need just so they can have extras for this golden perfection the next day.
Curry-Yogurt Chicken Wings
Salmon and Cucumber Tartare With Wasabi Sauce
This makes a delightful hors d’oeuvre, appetizer or even a light supper. If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).
Spicy Chinese Mustard Chicken Wings
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.
Spiced Chicken Wings
Boneless Stuffed Chicken Wings
Avocado Soup With Salsa
Blue Cheese And Pear Pizza
Blue Cheese Sourdough Slices
Grilled Chicken Breasts With Jalapeño Marinade
Lentil and Herb Salad With Roasted Peppers and Feta
A delicious salad that works equally well warm or at room temperature.
Chipotle-Lime Chicken Wings
