Buy the freshest salmon you can find—wild salmon, if it’s available—for this flavorful starter. This recipe is easily doubled to serve more, and makes a great appetizer to enjoy with…
Starters
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When basil is plentiful at the farmers’ market or in your garden, take advantage by making pesto, which is the perfect accompaniment for pasta and is also great drizzled over…
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Today is World Tapas Day, a time to celebrate the small plates commonly served at bars in Spain. Along with paella and grilled fish, griddled shrimp are a fixture on…
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A traditional molcajete, a mortar and pestle carved from volcanic rock, is the perfect tool for turning ripe avocados into creamy guacamole. If you want your guacamole to have an…
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Appetizers don’t get much easier than these grilled shishito peppers, which are simply tossed with olive oil before being grilled over high heat using a mesh grill pan. We like…
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This tangy relish is like a lemony tapenade. Serve a dollop on top of crackers with thin slices of soft goat cheese, either as an appetizer or as part of…
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Celebrate the arrival of spring by combining several types of seasonal vegetables in this beautiful salad. Since you don’t cook the peas, be sure to buy the freshest peas possible…
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In one of the signature dishes at Bluestone Lane, in New York City’s West Village, chef Sappho Hatzis combines avocados, feta cheese, cherry tomatoes and other wholesome ingredients, which are then…
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Thai cooks use green papaya as a raw “vegetable” in salads or pickle it and serve it with rice and grilled meats. When cut open, the hard, immature fruit reveals…
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Aged Gouda is a dense, golden-hued cheese with bits of crunchy milk solids that complement the crisp, pleasantly bitter red radicchio and endive in this winter salad. You can either…