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.
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Sweetly salty. That’s the lovely thing about this shrimp stir fry. The pineapple is dried in the oven to intensify the sweetness.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
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.
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