The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or...
Author: Kim Severson
Author: Melissa Clark
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken...
Author: Melissa Clark
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called...
Author: David Tanis
Author: David Tanis
Author: Florence Fabricant
Author: Julia Moskin
Author: Florence Fabricant
Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest,...
Author: David Tanis
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational....
Author: David Tanis
With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.
Author: Mark Bittman
Author: Molly O'Neill
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles....
Author: David Latt
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which...
Author: Melissa Clark
Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.
Author: Melissa Clark
Author: Mark Bittman
Author: Moira Hodgson
Author: Joan Nathan
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of...
Author: Mark Bittman
Author: David Tanis
Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially...
Author: Florence Fabricant
There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon...
Author: Melissa Clark
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
Author: Marian Burros
Author: Barbara Kafka
Author: Craig Claiborne
This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010...
Author: The New York Times
Author: Craig Claiborne And Pierre Franey
Author: Pete Wells
Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño...
Author: Melissa Clark
Author: Marian Burros
Author: Joan Nathan
While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter....
Author: Mark Bittman
Author: David Tanis
Author: Julia Moskin
Author: Elaine Louie
Author: Mark Bittman
In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them...
Author: Melissa Clark
Author: Florence Fabricant
Author: John Willoughby And Chris Schlesinger
It may be daunting to imagine, but this dish is really quite simple. All you do is take some good hard cheese, grate it, spread it in a nonstick pan and...
Author: Melissa Clark
Author: Joan Nathan
This recipe came to The Times in 2010 when the Well blog published a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook"....
Author: Gordon Maybury
Author: Mark Bittman
Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata,...
Author: Melissa Clark
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and...
Author: Melissa Clark
Author: Eugenia Bone
Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia,...
Author: Mark Bittman
Author: Florence Fabricant
Author: Pete Wells
Author: Melissa Clark