appetizers

Tobiko And Chive Deviled Eggs Recipe

Get ready for picnic-friendly egg-on-egg action
Jul 14, 2014 2:00 pm
tobiko deviled eggs
Photo: Mark Shaw

I love a great blank canvas, and deviled eggs are just that. Their twist-friendly format just begs for specialty ingredients like truffles, exotic spices and caviar. Or in this case, a much more affordable option found at any Asian supermarket: tobiko, flying fish roe. You may have seen it adorning your sushi, but wait til you see what it does to this picnic classic. Prepare to impress your guests. 

Cherry Tomato Crostini With Homemade Herbed Goat Cheese Recipe

Pair summer's fresh tomatoes with creamy cheese
Jul 9, 2014 12:00 pm
cherry tomato crostini recipe

Look no further than renowned culinary author David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn the classics right the first time, or dive a little deeper to lesser-known French dishes influenced by countless ethnic cuisines that you'll make again and again, like this delicious and colorful cherry tomato crostini with herbed goat cheese. 

Burrata Garlic Bread With English Peas And Brown Butter Recipe

Hearty Tuscan fettunta starring creamy burrata
Jun 30, 2014 2:00 pm
fettunta with burrata
Photo: Andre Baranowski

New York City may be a renowned global food hub. But just north of the Tri-State Area lies the rich, verdant Hudson Valley — home to wonderful farms, cheese producers and craft distilleries (plus restaurants that use the local products to their full use). A new cookbook, Hudson Valley Chef's Table, is a compilation of recipes from beloved restaurants from Westchester to Columbia counties. You can count us in on this one, particularly when freshbutter and burrata is involved.

Hot, Gooey Cheese! Make This Provoleta Recipe (And Never Look Back)

Melted provolone with love from from Argentina
Jun 26, 2014 12:00 pm
provoleta recipe

If you're looking for traditional Argentine food, odds are you'll find steak and provoleta on the menu. Provoleta is an appetizer or side dish of simple seared and melted provolone cheese, seasoned with herbs and spiced and served with plenty of bread for dipping. It's fondue at its least pretentious, and it's a great reason to break out the cast-iron skillet.

Fresh Cucumber, Mint And Dill Mousse Recipe

Transform cool tzatziki into a refreshing mousse
Jun 23, 2014 12:00 pm
cucumber dill mousse recipe

Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece's eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we'll definitely be adding to our repertoire. Love tzatziki? Looking for a fun twist? Look no further than Harley's easy cucumber, mint and dill mousse.

Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa Recipe

Healthy baked shrimp packed with fresh flavors
Jun 6, 2014 12:00 pm
coconut shrimp salad
Photo: Miles New

We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. Baked coconut shrimp salad is the perfect appetizer. The recipe, after the jump.

Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini Recipe

An addictive crostini recipe for smoked fish fans
Jun 3, 2014 3:00 pm

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining — this is no garden party. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? This smoked fish dip with spicy pickled peppers and torn crostini will do the trick.

Charred Padrón Peppers With Lemon And Sea Salt Recipe

Addictive blistered peppers with crunchy salt
Jun 2, 2014 3:30 pm

Chef Ben Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining — this is no garden party. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? These quick-charred padrón peppers will do the trick. 

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