Cocktail Party (18)
Backyard BBQ (16)
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
The best part of this dish is the sauce and bread; the shrimp come second.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
These savory pickles are as gorgeous as they are delicious.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
This classic Ethiopian dish may be served either raw or cooked.
This hors d' oeuvre can be found in a traditional Russian feast.
This easy-to-prepare first course captures the essence of summer.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.