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03/19/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
06/24/2011
Salmon Croquettes
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Issue #119
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
05/09/2007
Onion–Cheese Puffs
Simple and delicious, these tasty puffs are sure to please.
Issue #15
02/15/2007
Lima Bean Mash with Lemon and Olive Oil
A fresh twist on a basic dip, this preparation makes the most of the delicate flavor of fresh lima beans.
Issue #6
01/23/2007
The Harrisons’ Olivade
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
Issue #4
11/07/2011
Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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06/18/2010
Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes
Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta.
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