Appetizer
3523 recipes found
Hot Honey Nut Mix
Almond, cashew, almond, cashew. Oh, a Brazil nut! There’s a kind of pattern to every nut mix, but in this one, each bite is a little different, pushing you to keep scooping for more surprises. It’s a roasted jumble of nuts (whichever you choose) and flavorful pops — a seed, a honey-crystallized cluster, a pebble of coarse sugar, a bite with swelling heat, then a salty one. Serve them next to olives and cheese at a party, keep a stash in your tote or office snack drawer, or tie a bag of them up with a bow.
Ham and Cheese Croque With Dijon
This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.
Pickled Broccoli Stems
Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you’ll now feel like you’re getting a lot for your money.
Peanut Dukkah
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Hazelnut Dukkah With Fennel Seeds and Mint or Thyme
Some versions of dukkah, like this one, are herbal as well as spicy.
Grilled Mango Salsa
A mango’s rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don’t feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.
Winter Squash and Walnut Spread
This dish is inspired by the filling for the coiled Greek winter squash pie featured a few weeks ago.
Oranges and Arugula
Smoked Pork Stock
Hard-Boiled Eggs With Mustard Sauce
Chicken stock
Roasted Corn and Tomato Salsa
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I’ve added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless’s terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called “Salsas That Cook.” After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Bread-And-Cheese Soup
Scallion Risotto
Chinese Chicken Stock
Bright Green Leek Soup
A creamy soup doesn’t have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.
Mushroom Soup
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.
Pumpkin Seed Dukkah
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Vietnamese-Style Beef Stock
Aromatic Fish Stock
Cucumber Mint Soup
Salsa Fresca with Kohlrabi
Kohlrabi, with its crisp texture, is a pleasant surprise diced into this tomato salsa. It goes well with chips, nachos, tacos and quesadillas, or with fish and chicken. For the past month, I’ve been a guest on the New York Times’s Motherlode Blog, helping out Renee Ruder and her family in Bend, Ore., put more vegetarian meals on the table using produce they receive in their community-supported agriculture basket each week. She received kohlrabi one week and was at a loss as to what to do with it. I had some suggestions for ways to use the vegetable in main dishes, and now I’ve come up with a way to use it in a side. The kohlrabi has a crisp texture much like that of jicama, with a nice cruciferous flavor. This salsa fresca would be welcome with just about any tostada, nacho or taco, with chips, or as a condiment with fish or chicken.
Pureed Red Pepper and Potato Soup
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Carrot Purée
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.