Appetizers And Hors Doeuvres

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Ricotta and Braised Leek Crostini

Lauren Rothman Post a comment

Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini. More

Goat Cheese and Balsamic-Roasted Cherry Crostini

Lauren Rothman 1 comment

These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese. More

Grilled Corn, Avocado, and Queso Fresco Crostini

Lauren Rothman Post a comment

Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini. More

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Maggie Mariolis 3 comments

It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Yogurt and Dill Crackers From 'The Nourished Kitchen'

Kate Williams 6 comments

Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from Jennifer McGruther's The Nourished Kitchen are no exception. More

Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

Kate Williams 1 comment

Simple green salads provide a nice counterpoint to many of the rich, meat-based dishes in Jennifer McGruther's new cookbook, The Nourished Kitchen. This particular salad makes use of some of spring's best ingredients: radishes, herbs, and baby greens. More

Super Flaky Buttermilk Biscuits

Marissa Sertich Velie 22 comments

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

Puff Pastry Breakfast Egg Tarts

Yvonne Ruperti 2 comments

The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Grilling J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Potato-Chorizo Sopes With Avocado Crema

Lauren Rothman Post a comment

One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings. More

Radishes With Avocado Dip From 'The VB6 Cookbook'

Kate Williams 1 comment

I tend to think of any dip or spread involving mashed avocado as enhanced guacamole. This avocado dip in Mark Bittman's new VB6 Cookbook is no exception—and that's not a bad thing. More

Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'

Kate Williams 5 comments

Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. More

Peruvian-Style Flounder Ceviche From 'The New Southern Table'

Kate Williams Post a comment

At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius. More

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)

J. Kenji López-Alt 1 comment

The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre. More

Deviled Eggs With Fried Capers, Lemon, and Parsley

Daniel Gritzer 1 comment

Deviled eggs spiked with briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil. More

Deviled Eggs With Shrimp, Jalapeño, and Radish

J. Kenji López-Alt Post a comment

Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs. More

Deviled Eggs With Crispy Shallots and Chilies

J. Kenji López-Alt 2 comments

Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies. More

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika

J. Kenji López-Alt Post a comment

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika. More

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