Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You’re welcome.
Cornbread Salad with Arugula and Herbs
Aug 06, 2007 by
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.
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Grilled Fresh Figs with Country Ham
Jul 18, 2007 by
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. A perfect finger food before the barbecue.
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Bacon and Goat Cheese Free-Form Tart
Jul 18, 2007 by
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.
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- 5
Mushroom Toasts with Rocchetta
Jun 10, 2007 by
Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.
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Stuffed Quahogs
Apr 19, 2007 by
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.
Mini Veal Meatballs with Caramelized Onions
Apr 16, 2007 by
Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.
Fried Goat Cheese with Onion Confit
Apr 16, 2007 by
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.
Eggplant Pizzettes
Apr 16, 2007 by
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Black Pepper Shrimp with “Sun-Dried” Pineapple
Jan 01, 2007 by
Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.
Pacific Oysters with Asian Vinaigrette
Nov 01, 2006 by
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.
Pumpkin-Cider Soup
Sep 27, 2006 by
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.
Yellow Pea and Coconut Milk Soup
Aug 22, 2006 by
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
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- 30 M
- 1 H, 45 M
- 12
Leek, Corn, and Mascarpone Tart
May 07, 2006 by
Summer in a pie crust—leeks, corn, and basil come together in this easy-to-make savory tart.
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- 20 M
- 1 H, 20 M
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Tofu and Summer Vegetables in Coconut Milk
Apr 19, 2006 by
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
Pinto Bean Soup with Red Chile and Cheese
Apr 19, 2006 by
This hearty pinto bean soup is flavored with Mexican spices and thickened with masa harina. Serve over rice and add cheese for a complete dinner.
Green Spring Soup of Spinach, Lettuce, and Sorrel
Apr 19, 2006 by
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.
Goat Cheese in Phyllo with Roasted Pepper Salad
Apr 19, 2006 by
This goat cheese in phyllo dish is a lovely variation of a classic French salad. Serve it as an appetizer or late-night nibble.
Baked Fontina with Garlic, Olive Oil, and Thyme
Apr 19, 2006 by
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.
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- 15 M
- 25 M
- 5
Skillet-Roasted Shrimp
Apr 18, 2006 by
Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.