Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and...
Author: Sam Sifton
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked...
Author: Melissa Clark
As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of...
Author: Martha Rose Shulman
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor...
Author: The New York Times
French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter,...
Author: Mark Bittman
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For...
Author: The New York Times
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think...
Author: Sam Sifton
This appetizer is like a bacon-wrapped date in dip form - and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty...
Author: Ali Slagle
Author: William Grimes
Author: Trish Hall
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook. How about making your own pâté for the holidays? Ask the butcher...
Author: David Tanis
Author: Trish Hall
Author: Molly O'Neill
If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country...
Author: Martha Rose Shulman
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's...
Author: Melissa Clark
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Author: Molly O'Neill
Author: Florence Fabricant
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For...
Author: Tara Parker-Pope
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange...
Author: Tara Parker-Pope
A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience...
Author: Craig Claiborne
Take plenty of time to properly caramelize a mixture of onions and shallots and you'll be greatly rewarded with a depth of flavor that you would never...
Author: Alison Roman
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks....
Author: Julia Moskin
Author: Jonathan Reynolds
Author: Pete Wells
This spread can be served with chicken-skin "crackers" for an elegant game-day hors d'oeuvre.
Author: Florence Fabricant
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze...
Author: David Tanis
This is an eggplant-centric version of ajvar (pronounced "eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita triangles or...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Molly O'Neill
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Author: Martha Rose Shulman
Borani is an Iranian yogurt-based dish that highlights one ingredient, typically a vegetable. This one combines crisp celery with Greek yogurt for a cooling...
Author: Naz Deravian
The most familiar preparation of salt cod to most Americans is brandade de morue, or salt cod mousse. For this, the cooked cod is best pounded with a big...
Author: Mark Bittman
Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances...
Author: Alison Roman
Author: Florence Fabricant
Author: Trish Hall
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you...
Author: Melissa Clark
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an...
Author: Julia Moskin
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes. When grilled, the onions - and in this...
Author: Melissa Clark
Author: Pierre Franey
One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape...
Author: Amanda Hesser
Author: Barbara Kafka
Author: Horacio Silva
This recipe is based on one in Ana Sortun's book "Spice: The Flavors of the Eastern Mediterranean." It's like an avocado hummus. Unlike guacamole, which...
Author: Martha Rose Shulman
Author: Moira Hodgson
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you...
Author: Melissa Clark
Author: Florence Fabricant