The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
This dish is a specialty of the Macedonian port city of Thessaloníki.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.