Starters to tide your guests over until the bird arrives at the table.

  • Recipe: Fennel with green tapenade

      Total time: 20 minutes Servings: 8 1 tablespoon capers, drained and rinsed 2 oil-packed flat anchovies, drained 1 cup pitted Provencal olives 1/4 cup best-quality olive oil Finely grated zest of 1 small lemon Freshly ground black pepper 2 to 3 small fennel bulbs (about 3 inches wide), washed...

  • Recipe: Salmon rillettes

    Recipe: Salmon rillettes

      Total time: 45 minutes, plus 60 minutes marinating and at least 1 hour chilling time Servings: 10 to 12 (makes about 3 1/4 cups) Note: From "Bouchon" by Thomas Keller. More clarified butter may be needed depending on the size of the serving bowls. 1 pound center-cut salmon fillet, skin and pin...

  • Recipe: Shrimp with avocado salsa

    Recipe: Shrimp with avocado salsa

      Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from "The French Laundry Cookbook" by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado...

EDITION: California | U.S. & World