Side Dish (7)
Main Course (5)
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This simple recipe intensifies the flavor of ripe tomatoes.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
This is a simple yet tasty version of the Tex-Mex classic.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Simple and delicious, these tasty puffs are sure to please.
This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant.
We like to eat this "roasted" tomato salsa with tortilla chips.