Appetizer
3523 recipes found
Rice Salad With Peanuts and Tofu
With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.
Crostini With Sun-Dried Tomato and Anchovy
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
Mushroom Spring Rolls in Lettuce Cups
At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.
Salmon or Tuna Carpaccio with Wasabi Sauce
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
Oyster-and-Shiitake-Mushroom Soup With Shrimp
Roasted Artichokes With Ricotta and Peas
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you’re throwing a lot away — and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Chicken Liver on Toast
Back in 2012, Sam Sifton and Mark Bittman put together a feast for 15. The trick? Get it done in eight hours. Lobster and chopped salad, soubise and root vegetables, and a roasted chicken were all on the menu. And so was this recipe for chicken liver on toast. It may not have been the star of the show that night, but it served a critical purpose: keeping appetites satisfied in the lead-up to the meal. It can be an appetizer, or, paired with a salad, an exemplary light lunch or dinner.
Turkey Kebabs With Urfa Pepper
Vietnamese Spiced Turkey Tacos
These tacos aren’t wrapped in tortillas, but in large leaves of Boston lettuce, also called Bibb or butter lettuce, which makes them a good option for those following a low-carb or gluten-free meal plan. Traditional taco seasonings are left behind in favor of Vietnamese ingredients, Thai chiles, rice wine vinegar, lime juice and Vietnamese fish sauce.
Fenneled Olives
Mughlai Paratha
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Baked Stuffed Tomatoes With Goat Cheese Fondue
Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.
Hush Puppies With Crab and Bacon
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that’s the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
Turkey Pate
Baked Belon Oysters in Seaweed Butter
Roast Rack of American Lamb Salad
Chilled Whole Cod Tonnato
Arugula Salad With Chopped Egg and Prosciutto
This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.
Salami-Stuffed Eggs
Grape Focaccia
Nakagawa's California Sushi
Olivada
Brik (Egg-stuffed pastry for one serving)
Pickled Cauliflower With Hot Pepper and Cumin
When I first prepared the cauliflower, it didn’t do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin – less than 1/4 inch thick, close to 1/8 inch thick.