Author: Melissa Clark
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called...
Author: David Tanis
The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or...
Author: Kim Severson
Author: David Tanis
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational....
Author: David Tanis
Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño...
Author: Melissa Clark
Author: Florence Fabricant
Author: Pete Wells
Author: Moira Hodgson
With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.
Author: Mark Bittman
Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially...
Author: Florence Fabricant
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken...
Author: Melissa Clark
Author: Julia Moskin
Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest,...
Author: David Tanis
Author: Molly O'Neill
Author: Mark Bittman
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles....
Author: David Latt
Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.
Author: Melissa Clark
Author: Florence Fabricant
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
Author: Marian Burros
Author: David Tanis
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of...
Author: Mark Bittman
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which...
Author: Melissa Clark
There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon...
Author: Melissa Clark
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: David Tanis
Author: Craig Claiborne
This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010...
Author: The New York Times
Author: Mark Bittman
Author: Joan Nathan
While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter....
Author: Mark Bittman
Author: Joan Nathan
It may be daunting to imagine, but this dish is really quite simple. All you do is take some good hard cheese, grate it, spread it in a nonstick pan and...
Author: Melissa Clark
Author: Elaine Louie
Author: Barbara Kafka
Author: Florence Fabricant
Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia,...
Author: Mark Bittman
Author: Joan Nathan
Author: Julia Moskin
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and...
Author: Melissa Clark
Author: Mark Bittman
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant
Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata,...
Author: Melissa Clark
Author: Melissa Clark
Author: Glenn Collins
Author: Florence Fabricant
Author: Melissa Clark
In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them...
Author: Melissa Clark