Author: Melissa Clark
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 a little more sugar if you want them sweeter. The...
Author: Kim Severson
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. Slice the trimmed artichokes as thinly as possible,...
Author: David Tanis
Author: David Tanis
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially...
Author: David Tanis
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, orange zest and capers. Snap off a few of the tough,...
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
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
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 in England, where people eat lots of shelled...
Author: Florence Fabricant
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating...
Author: Melissa Clark
Author: Craig Claiborne
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. Over several visits, I enjoyed his extravagant...
Author: David Latt
Author: Molly O'Neill
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 roe. This dish is more about shopping than cooking....
Author: Melissa Clark
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 and cilantro, served with chips and lime. You're...
Author: Melissa Clark
Author: Julia Moskin
Author: Florence Fabricant
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 brings out their sweetness and allows them to absorb...
Author: Melissa Clark
Author: David Tanis
Author: Florence Fabricant
Author: Mark Bittman
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
Author: Marian Burros
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 for President Felipe Calderón of Mexico. The green...
Author: The New York Times
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. If you just want a little bit of crust (this is...
Author: Mark Bittman
Author: Joan Nathan
Author: Barbara Kafka
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: David Tanis
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 let it melt until it turns golden. Montasio is traditional,...
Author: Melissa Clark
Author: Moira Hodgson
Author: Joan Nathan
Author: Elaine Louie
Author: John Willoughby And Chris Schlesinger
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 into bronzed nuggets - in other words, bite-size corn...
Author: Melissa Clark
Author: Joan Nathan
Author: Mark Bittman
Author: Florence Fabricant
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, which is essentially mozzarella filled with heavy...
Author: Melissa Clark
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". It's really the perfect canapé: it's crunchy and...
Author: Gordon Maybury
Author: Julia Moskin
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered...
Author: Melissa Clark
Author: Pete Wells
Author: Eugenia Bone
Author: Melissa Clark
Author: Florence Fabricant
Author: Melissa Clark