Summer in a pie crust—leeks, corn, and basil come together in this easy-to-make savory tart.
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
This goat cheese in phyllo dish is a lovely variation of a classic French salad. Serve it as an appetizer or late-night nibble.
A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.
Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.
Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple, infallibly impressive.
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