Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices,...
Author: David Tanis
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap...
Author: Julia Reed
A bacon-wrapped date is sweet, smoky, squidgy and crisp, all in one bite-size package. The trick is getting the bacon to cook before the date burns, and...
Author: Ali Slagle
This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of...
Author: Sam Sifton
You can make light and crispy calamari - the kind you get at clam shacks and Italian-American restaurants - without a deep fryer. Compared to frying fish...
Author: Ali Slagle
Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number...
Author: David Tanis
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine...
Author: Melissa Clark
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight...
Author: Kay Chun
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....
Author: David Tanis
Nachos are among the most ubiquitous of America's pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips,...
Author: Sam Sifton
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated...
Author: Melissa Clark
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and...
Author: David Tanis
In the history of British cuisine, potting perishable foods - that is, sealing ingredients in a crock under a thin layer of clarified butter - was a way...
Author: Melissa Clark
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...
Author: Gabrielle Hamilton
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....
Author: Julia Moskin
Fresh fava beans are a great addition to a spring vegetable stew or a pasta primavera. But savored on their own, mashed and smeared on toast for crostini,...
Author: David Tanis
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles....
Author: Martha Rose Shulman
These oysters are a good way to start a festive meal. One reason is that oysters seem to have built-in festivity - even when they were abundant to the...
Author: Tamar Adler
The pecans are roasted with butter until they are gorgeous and golden with just the right crunch.
Author: Julia Reed
This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of...
Author: Sam Sifton
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....
Author: Julia Moskin
Nachos are among the most ubiquitous of America's pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips,...
Author: Sam Sifton
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and...
Author: David Tanis
This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of...
Author: Sam Sifton