results for "appetizers"
Chiles lend heat to this smoky dip from Kea, Greece.
One of our favorite ways to use tangy marinated artichokes is for crostini.
The crêpe symbolizes Breton cuisine.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
Grill these oysters over grapevine cuttings if you can get them.
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.