Appetizer
3523 recipes found
Edamame Dip With Red Onion and Sesame Oil
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha.
Broccolini and Edamame Salad With Coconut
Sprouting broccoli (or broccolini) mixed with edamame and coconut is typical of the inventive combinations favored by the British chef Yotam Ottolenghi. After blanching, the vegetables are seasoned with black mustard seeds and curry leaves, which makes for an extremely aromatic and compelling dish that’s good warm or at room temperature. As for the fresh coconut, you can buy frozen freshly grated coconut at many international grocery stores. Otherwise, to use a fresh coconut, use a screwdriver to poke two or three holes, preferably in the eyes of the coconut. Drain any water, then use a hammer to bang along the equator of coconut until it splits open, and scoop out the flesh. Place flesh in a food processor fitted with a grating disc and grate. One coconut yields more flesh than you’ll need for this recipe; freeze the extra for up to three months.
Charred Tangerines on Toast
For an unexpectedly good hors d’oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They’re delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.
Ricotta and Peach Crostini With Pistachios
Alo Alo's Gold and Red Tomato Soup
Basic Poke
Poke (pronounced POH-kay), is a Hawaiian raw-fish salad made with marlin and ahi (yellowfin) or aku (skipjack) tuna. I make my own version of poke now, here where I live in Oregon, when the weather is good and hot. I drive over to my local fish market, and pick up some fresh kajiki marlin, which I cut into cubes. I buy my seaweed pickled in a bottle from an Asian food market, and I chop a small bunch with half a white onion, toss the garnish onto the cubed marlin in a stainless-steel bowl, squeeze a teaspoon or two of fresh wasabi onto it and mix in splashes of tamari sauce.
Popcorn Soup
Smoked Salmon Tart for a Crowd
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.
Not-Too-Sweet Wok-Popped Coconut Kettle Corn
I’m usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized after testing this recipe that I do like kettle corn if it isn’t too sweet. The trick to not burning the sugar when you make kettle corn is to add the sugar off the heat at the end of popping. The wok will be hot enough to caramelize it.
Papeete I'a Ota (Tahitian Fish Salad)
Ecuadorean Shrimp Ceviche
Gruyère Puff
Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Spiced Wok-Popped Popcorn
My mother always used the wok for making popcorn. It is the perfect pan for it. An added bonus is that making popcorn adds more patina to your wok, and a well-seasoned wok is the healthiest type of nonstick cookware there is. I have played around with all sorts of seasonings for popcorn; my favorite is the Tunisian mix called tabil, minus the dried garlic. See the recipe below for the mix, which I make up by the jar and keep in my freezer. To help with cleanup, line the lid of your wok with aluminum foil.
John Mitovitch And Thom Serrani's Clams Casino
Stuffed Cabbage With Pork
Stuffed Cabbage Balls With Lamb
Wild Rice And Mushroom Soup
Tuna And Salmon Patchwork With A Gazpacho Mousse
Gabriella Marriotti's Egg And Eggplant Appetizer
Corn and Green Chile Soup
Creamy Corn and Poblano Soup
This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Seared Lamb Ribs With Spicy Yogurt Sauce
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.
Spinach and Yogurt Dip
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Date-Stuffed Parathas With Yogurt Dip
This recipe plays fast and loose with the buttery, layered Indian flatbreads called parathas. Traditionally, a flour-and-water yeastless dough is brushed with clarified butter or oil, then folded over onto itself so that the breads puff in the pan when fried. If you’ve ever seen them stuffed, it’s generally with something savory — potatoes, onions or ground meat and the like, which give them heft and depth. In this version, sugary sliced dates are folded into the layers, then the breads are grilled rather than fried. (But they can be fried if you prefer.) They are sweeter and smokier than the usual parathas, but just as good for scooping up dips of all kinds. Here, they’re paired with a variation on raita, an Indian yogurt, cucumber and mint mixture that’s been garnished with crushed walnuts for crunch.