Appetizers and starters
- 1
10 minutes. 4 to 6 servings 1 salted anchovy (2 fillets) 1 clove garlic 1/2 teaspoon salt 2 tablespoons capers, rinsed thoroughly if salted 1/2 cup mixed green herbs, at least half parsley 6 tablespoons olive oil 2 teaspoons red wine vinegar or lemon juice 1.
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How to make this classic sweet-and-salty bar snack.
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Javier’s ceviche de pescado is a colorful concoction with halibut, tomato, onion, cilantro, cucumber and serrano chile.
- 4
25 minutes. 24 pieces 12 hard-boiled eggs 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon salt 2 teaspoons minced shallots, plus more for garnish 2 tablespoons finely diced cornichons, plus more for garnish 1 tablespoon minced fresh tarragon, plus more for garnish 1.
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20 minutes. 24 pieces 12 hard-boiled eggs 1/2 cup mayonnaise 1/4 cup capers; if salted, rinsed and drained 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika (pimenton de la Vera), plus more for garnish 1.
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Dear SOS: On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul.
- 7
Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1.
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Soft pretzels Total time: 1 hour, 20 minutes plus rising time Servings: 12 1 (¼-ounce) package active-dry yeast (2¼ teaspoons) 1 3/4 cups warm water 2 teaspoons light brown sugar 5 cups (22.5 ounces) bread flour, divided 1/2 cup (2 ounces) rye flour 2 teaspoons salt 3 tablespoons butter, melted Pretzel wash (see chart) Toppings, as desired 1.
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Hard pretzels Total time: 1 hour, 20 minutes plus rising time Servings: Makes 3 dozen pretzels 1 (¼-ounce) package active-dry yeast (2¼ teaspoons) 1 3/4 cups warm water 2 teaspoons light brown sugar 5 cups (22.5 ounces) bread flour, divided 1/2 cup (2 ounces) rye flour 2 teaspoons salt 3 tablespoons vegetable or canola oil Pretzel wash (see chart) Toppings, as desired 1.
- 10
Smoked fish salad with honey and dill Total time: 40 minutes Servings: 8 Note: A tasty and far easier alternative to gefilte fish.
- 11
Lulu’s tapenade Total time: 15 minutes Servings: 6 to 8 Note: This recipe is adapted from “Lulu’s Provencal Table” by Richard Olney. 1/2 pound large Greek-style black olives, pitted 2 salted anchovies, rinsed and filleted, or 4 fillets 3 tablespoons capers 1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt Small pinch of cayenne 1 teaspoon tender young savory leaves, finely chopped, or a pinch of crumbled dry savory leaves 1/4 cup olive oil In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree.
- 12
Total time: 25 minutes, plus resting time for the batter Servings: Makes about three (9- to 10-inch) pancakes, 6 to 8 servings Note: Adapted from David Lebovitz’s “The Sweet Life in Paris.”
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Dear SOS: The Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread.
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Panisses Total time: 35 minutes, plus chilling or cooling time Servings: 4 to 6 Note: Adapted from Daniel Young’s “Made in Marseille.”
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Total time: 1 hour, plus chilling time for the pastries Servings: 24 pastries Note: This appetizer is based on a Middle Eastern pastry that often is spicy.
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Total time: 2 hours, 20 minutes, plus chilling time for the dough Servings: 8 to 10 Note: Adapted from Quinn and Karen Hatfield.
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Pig ear terrine Total time: 1 hour, 50 minutes, plus chilling time for the terrine Servings: 20 to 24 Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine.
- 18
Dear SOS: I’d love to have the recipe for the pimiento cheese appetizer served at Magnolias in Charleston, S.C.
- 19
Smashed fries Total time: 1 hour Servings: 6 to 8 Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil.
- 20
Shio koji tuna poke Total time: 15 minutes Servings: 4 Note: From Myoho Asari of Kojiya in Saiki, Japan.
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Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.
- 22
Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times.
- 23
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza inWashington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare.
- 24
Dear SOS: We were hosted by our good friends for our 50th anniversary for dinner at Morton’s Steakhouse.
