Appetizers and Hors d'Oeuvres The Best Moules Marinières (Sailor-Style Mussels) A 15-minute French classic made with fresh, inexpensive ingredients. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Black Olive Tapenade With Garlic, Capers, and Anchovies The classic olive spread from Provence. Daniel Gritzer
Appetizers and Hors d'Oeuvres Classic Mignonette The bright and punchy sidekick that freshly shucked oysters deserve. Sasha Marx
Appetizers and Hors d'Oeuvres French-Style Soft, Spoonable Scrambled Eggs Delicate, fancy eggs for spooning on toast. Daniel Gritzer
Appetizers and Hors d'Oeuvres Whipped Salt Cod Spread (Brandade de Morue) Is there a better way to eat salt cod? Probably not. Daniel Gritzer
Appetizers and Hors d'Oeuvres Easy Pork Rillettes (Slow-Cooked Pork Spread) Your guests will think you worked hard on it. You didn't. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Classic Artichokes à la Barigoule A light, bright, comforting celebration of spring Daniel Gritzer
Appetizers and Hors d'Oeuvres Boursin and Gruyère Spinach and Artichoke Gratin Dip A dippable gratin of spinach, artichokes, and a heavy dose of nutty Gruyère and creamy Boursin. Kerry Saretsky
Appetizers and Hors d'Oeuvres Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel' Kate Williams
Appetizers and Hors d'Oeuvres Traditional Provençal Tapenade With Capers, Anchovies, and Tuna A recipe inspired by the original Provençal tapenade. Daniel Gritzer
Appetizers and Hors d'Oeuvres Old-Fashioned Artichokes à la Barigoule With Mushrooms A richer, deeper, old-fashioned version of a famous French artichoke dish. Daniel Gritzer
Appetizers and Hors d'Oeuvres The Best Moules Marinières (Sailor-Style Mussels) A 15-minute French classic made with fresh, inexpensive ingredients. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Black Olive Tapenade With Garlic, Capers, and Anchovies The classic olive spread from Provence. Daniel Gritzer
Appetizers and Hors d'Oeuvres Classic Mignonette The bright and punchy sidekick that freshly shucked oysters deserve. Sasha Marx
Appetizers and Hors d'Oeuvres French-Style Soft, Spoonable Scrambled Eggs Delicate, fancy eggs for spooning on toast. Daniel Gritzer
Appetizers and Hors d'Oeuvres Whipped Salt Cod Spread (Brandade de Morue) Is there a better way to eat salt cod? Probably not. Daniel Gritzer
Appetizers and Hors d'Oeuvres Easy Pork Rillettes (Slow-Cooked Pork Spread) Your guests will think you worked hard on it. You didn't. J. Kenji López-Alt
Appetizers and Hors d'Oeuvres Classic Artichokes à la Barigoule A light, bright, comforting celebration of spring Daniel Gritzer
Appetizers and Hors d'Oeuvres Boursin and Gruyère Spinach and Artichoke Gratin Dip A dippable gratin of spinach, artichokes, and a heavy dose of nutty Gruyère and creamy Boursin. Kerry Saretsky
Appetizers and Hors d'Oeuvres Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel' Kate Williams
Appetizers and Hors d'Oeuvres Traditional Provençal Tapenade With Capers, Anchovies, and Tuna A recipe inspired by the original Provençal tapenade. Daniel Gritzer
Appetizers and Hors d'Oeuvres Old-Fashioned Artichokes à la Barigoule With Mushrooms A richer, deeper, old-fashioned version of a famous French artichoke dish. Daniel Gritzer
