Author: Melissa Clark
Author: Melissa Clark
Author: Florence Fabricant
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
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
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
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
Author: David Tanis
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: Julia Moskin
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
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
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
Author: Florence Fabricant
Author: Glenn Collins