We quite fancy these unexpected and exceptional little lovelies, which juxtapose sweet and salty, crisp and tender.
Olives are stuffed with a spicy beef mixture and then simmered in harissa-spiked tomato sauce. How very ’60s.
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
This Croatian specialty is simply clams and rice tossed with olives and spooned into empty clam shells. Ta-da!
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.
This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.
This turkey soup recipe is brightened by ginger, lemon, and mint. A great way to use leftover turkey or even chicken.
Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.
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