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07/18/2012
Socca (Chickpea-Flour Crêpes)
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.
Issue #148
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/28/2008
Ricotta Crostini with Cherry Tomatoes
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
05/07/2007
Squash Blossom Quesadilla
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Issue #102
04/19/2007
Fava Purée
This is our favorite recipe for preparing fresh favas.
Issue #84
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
10/30/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
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
04/11/2013
Roasted Garlic and Sweet Potato Crostini
Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini.
Does Not Apply
04/27/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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04/04/2012
Paraguayan Chipa (Easter Breakfast Bread)
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
Does Not Apply
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.
Does Not Apply
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.
Does Not Apply
09/23/2009
Scallion Pancakes
Great as they may be at your favorite Chinese restaurant, scallion pancakes will likely taste even better made in your own kitchen. Continue...
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Source: Appetite for China
09/22/2009
Moroccan Flatbread and Hummus
This chewy and pliable Moroccan flatbread is a perfect pairing for any tagine or dip, like the caramelized onion hummus recipe that also appears on the website. Continue...
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Source: Hot Off the Garlic Press
11/07/2008
Fresh Artichoke and White Bean Crostini
Serve this delicious bite as an hors d'oeuvre to impress any guest.
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Source: Epicurious
02/06/2007
Crunchy Piedmontese Breadsticks
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
Does Not Apply