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12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
07/18/2010
Marinated Sardines (Sardeles Ladolemono)
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
11/16/2007
Javanese Lamb Sate with Peanut Sauce
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.
Issue #80
02/18/2012
Peperoni con Acciughe (Stuffed Cherry Peppers)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
08/09/2010
Chicken Satay Appetizer
Coconut milk and lemongrass liven up chicken breasts in this easy and flavorful recipe from Bliss Tree.
Does Not Apply
Source: Blisstree
04/25/2013
Japanese Pickled Cucumbers (Kyuri Zuke)
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).
Issue #130
02/22/2011
Soy-Marinated Tuna (Maguro no zuke Donburi)
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
10/24/2000
Squid on the Griddle
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Issue #36
03/08/2007
Hoisin Pork Ribs
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
05/02/2007
Pickled Vegetables
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
03/07/2007
Shrimp and Lamb Satays
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Issue #8
12/02/2011
Swedish Pickled Crudites
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter.
Does Not Apply
11/13/2008
Baked Shrimp Toasts
A Chinese restaurant favorite, these toasts are baked, not fried.
Does Not Apply
Source: Gourmet
11/24/2009
Marinated Mozzarella and Olives
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup
09/01/2005
Lamb Shish Kebab
Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires.
Issue #60
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
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
04/20/2008
Asian Beef Short Ribs
Korean-style short ribs in a lively soy marinade.
Does Not Apply
Source: Los Angeles Times
03/22/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
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