All Recipes (1)
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
Use a mixture of firm brined olives to make this dish.
This easy appetizer can be served warm or chilled.
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.
These savory pickles are as gorgeous as they are delicious.
These rice fritters have a creamy center and a slightly crisp exterior.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
This easy-to-prepare first course captures the essence of summer.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.
An exotic blend of spices, nuts, and tomato makes this dip something special.
A symphony of flaky puff pastry and creamy goat cheese.