There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.
Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.
Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You’re welcome.
This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. A perfect finger food before the barbecue.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.
For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
These mini veal meatballs may be completely old school Italian, but they make for some swell contemporary party fare.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
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