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Appetizers

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  • 1

    Recipe: Korean fried chicken (Yangnyeom dak)

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    Tofu with kimchi (Dubu kimchi) Total time: 40 minutes Servings: 4 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 3

    Recipe: Spicy stir-fried squid (Ohjing-uh bokkeum)

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    Herb-marinated feta cheese with za’tar-toasted pita triangles Total time: 30 minutes Servings: 4 to 6 as an appetizer Note: Za’tar is a Middle Eastern spice blend commonly consisting of thyme, toasted sesame seeds, marjoram and sumac.

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    Dip some bread into this cheesy delight from the Coatesville, Pa., restaurant.

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    Goat cheese and basil-stuffed filo parcels Total time: 40 minutes Servings: About 1½ dozen Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 7

    Semolina-filled puff pastry purses Total time: 1 hour Servings: About 2 to 2½ dozen purses Note: Puff pastry sheet sizes vary by brand.

  • 8

    Recipe: Jocoque dip Total time: 10 minutes Servings: 8 to 10 Note: Jocoque is a dairy product similar to sour cream and is available at select Mexican markets; call ahead to ensure availability.

  • 9

    Aunt Mary’s yalanchi (stuffed grape leaves) Total time: 2 hours, plus cooling time Servings: About 5 dozen yalanchi Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 10

    White lotus dumplings Total time: 1½ hours, plus chilling time Servings: Makes about 3 dozen dumplings Note: Snow pea leaves can be found at select Asian markets.

  • 11

    Panzanella with sherry vinaigrette Total time: 30 minutes Servings: 12 skewers Note: Adapted from “On a Stick!”

  • 12

    Pinchos de gambas Total time: 20 minutes, plus marinating and soaking time Servings: 8 skewers Note: Adapted from “On a Stick!”

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    Vol-au-vents with pea shoots and herbed goat cheese Our recipes, your kitchen: If you try any of the L.A.

  • 14

    Savory mushroom turnovers Our recipes, your kitchen: If you try any of the L.A.

  • 15

    Dear SOS: At the recently opened Brendan’s Irish Pub here in Camarillo, along with the bread plate they serve a tasty condiment that the waitress described as an apricot, whiskey, onion jam.

  • 16

    Quick puff pastry Our recipes, your kitchen: If you try any of the L.A.

  • 17

    Walnut- and herb-stuffed eggplant rolls Total time: 1 hour Servings: Makes 18 rolls Our recipes, your kitchen: If you try this or any other recipe from the L.A.

  • 18

    Chickpea puree with crisp croutons (Crema de garbanzos con pan frito) Total time: 1 hour Servings: 6 Note: Use 1 cup dry chickpeas to make 2¾ cups cooked.

  • 19

    Focaccia from Genoa Total time: 1 hour, 15 minutes, plus rising times Servings: Makes 1 loaf, 10 to 12 servings Note: Adapted from “Focaccia” by Carol Field.

  • 20

    Gorgonzola focaccia Total time: 1 hour, plus overnight rising and proofing times Servings: Makes 1 loaf, 10 to 12 servings Note: Adapted from “American Pie” by Peter Reinhart.

  • 21

    Gougères Total time: 1 hour, plus optional freezing time Servings: Makes about 4 dozen gougères Note: Adapted from “The French Laundry Cookbook” Our recipes, your kitchen: If you try any of the L.A.

  • 22

    Serpentine in San Francisco has bread pudding loaded with vegetables.

  • 23

    Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from “Gluten-Free Girl and the Chef.”

  • 24

    Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus.

  • 25

    Dear SOS: Little Dom’s in Los Feliz makes an amazing fruit focaccia.

  • 26

    Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1.

  • 27

    Johnny’s spinach balls Total time: 45 minutes, plus chilling time for the spinach mixture Servings: Makes about 4 dozen spinach balls.

  • 28

    Kabocha squash kimpura Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat.

  • 29

    Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce.

  • 30

    Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a “chip-like” shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1.

  • 31

    Dear SOS: Pizzeria Mozza has fabulous pizza.

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    Total time: About 1 hour, plus rising time Servings: 16 medium buns Note: With the dough and filling prepared, here’s how to bring them together for steamed filled buns.

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  • 37

    Total time: 25 minutes Servings: 8 Note: Adapted from Poopa Dweck’s “Aromas of Aleppo.” 1 pound leeks 2 tablespoons plus 2/3 cup vegetable oil, divided 3 eggs, lightly beaten 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon Aleppo pepper 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1.

  • 38

    Cut each strip of bacon in thirds lengthwise.

  • 39

    Total time: 10 minutes plus refrigeration Servings: 6 to 8 Note: By Russ Parsons.

  • 40

    Dear SOS: A friend of mine and I were extremely lucky to go to Susan Feniger’s Street during a soft launch day.

  • 41

    Recipe: Caramelized onions Total time: 4 hours Servings: Makes about 2 1/2 cups Note: These onions will keep tightly covered in the refrigerator for at least a week. 5 pounds brown onions (about 6 large) 1/2 cup oil 1 tablespoon salt 1.

  • 42

    Total time: 20 minutes Servings: 1 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.

  • 43

    Total time: 40 minutes Servings: 2 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.

  • 44

    Total time: 30 minutes Servings: 4 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.

  • 45

    Total time: 1 hour Servings: 6 Note: Flatbreads are available at Trader Joe’s and Middle Eastern markets. 1 pound fresh Black Mission figs (about 20 small) 1/2 cup port wine 1/4cup balsamic vinegar 3 tablespoons brown sugar 2 tablespoons chopped fresh rosemary 3 tablespoons minced shallots 1/4 teaspoon salt 2 ounces (6 slices) prosciutto 6 (6-inch) flatbreads 4 ounces (1 cup) mild blue cheese, crumbled 1.

  • 46

    Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.

  • 47

    Dear SOS: I’ve recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake.

  • 48

    Total time: 25 minutes Servings: 4 appetizer portions Note: If you can’t find fried tofu, use the firmest fresh tofu you can get.

  • 49

    Dear SOS: This past week I dined at the Purple Palm restaurant in the Colony Palms Hotel in Palm Springs.

  • 50

    Total time: 35 minutes Servings: 4 to 8 Note: Adapted from “Spice: Flavors of the Eastern Mediterranean” by Ana Sortun.

  • 51

    Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1.

  • 52

    Total time: 45 minutes Servings: 4 Note: Adapted from “Mediterranean Harvest” by Martha Rose Shulman.

  • 53

    Total time: 2 hours, plus cooling time Servings: Makes 30 empanadas Note: Adapted from a Border Grill recipe.

  • 54

    Total time: About 2 hours Servings: 2 1/2 dozen Note: From Donna Deane.

  • 55

    Total time: 45 minutes Is romesco becoming the new pesto?

  • 56

    Active work time: 30 minutes Total preparation time: 1 hour 10 minutes Note: Save time by using a ready-made refrigerated pie crust (not the ones found in tins).

  • 57

    Total time: 20 minutes Servings: 4 to 6 appetizer servings Note: This extremely simple recipe is a combination of two old favorites: basic roast asparagus and steamed asparagus wrapped in prosciutto.

  • 58

    Serves: 6 1 cup all-purpose flour, plus extra flour for dusting 2 teaspoons cayenne 2 teaspoons salt 1/2 teaspoon baking powder 1 teaspoon granulated sugar 1 8-ounce bottle of beer, room temperature 1 1/2 pounds rock shrimp 4 cups peanut oil for frying Lemon wedges for garnish Honey-Mustard Dipping Sauce 6 tablespoons honey 1/4 cup Dijon mustard 1/4 teaspoon Tabasco To make batter, combine flour, cayenne, salt, baking powder and sugar in a medium bowl.

  • 59

    Total time: About 30 minutes Servings: 6 to 8 Note: Adapted from “The Santa Monica Farmers Market Cookbook” by Amelia Saltsman.

  • 60

    Total time: 10 minutes Servings: 2-4 as an appetizer or snack Note: Serve with bread or vegetable sticks. 1 to 1 1/2 cups prepared yogurt cheese (or cream cheese) 6 green olives, pitted and slivered or chopped 6 black olives, pitted and slivered and chopped 1 tablespoon chopped toasted pistachios, plus extra for garnish 1 tablespoon chopped flat parsley, plus extra for garnish 1 tablespoon coarsely chopped capers Coarsely ground black pepper, optional Mix together the yogurt cheese, green olives, black olives, pistachios, parsley and capers and spread in a shallow bowl or plate.

  • 61

    Total time: 25 minutes Servings: 15 cheese balls Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.

  • 62

    Total time: About 1 1/2 hours Servings: 8 Note: From “Doña Tomás” by Thomas Schnetz and Dona Savitsky 3/4 cup hulled pepitas (pumpkin seeds) 1 cup tomatillos (about 4 tomatillos, 3/4 pound) 1/2 bunch epazote, stemmed, washed and dried (about 3/4 cup) 1/4 bunch cilantro, stemmed, washed and dried (1 1/2 cups) 1/4 bunch parsley, stemmed, washed and dried (1 1/2 cups) 3 cloves garlic 1/2 fresh jalapeño 1 to 2 teaspoons kosher salt 2 to 3 cups chicken or vegetable broth 3 tablespoons canola oil 1 pound goat cheese Tortilla chips, preferably homemade 1.

  • 63

    Total time: 45 minutes plus cooling time Servings: Makes 5 1/2 dozen small pancakes Note: Kamut flour is available at Whole Foods stores and select health food markets. 4 large leeks, white parts only, washed and thinly sliced (about 4 cups) 6 tablespoons ( 3/4 stick) butter, plus additional for greasing the pan 1 teaspoon plus a pinch of sea salt, divided 4 eggs 2 cups whole milk 1/4 teaspoon white pepper 1 cup flour 1 cup kamut flour 2 teaspoons baking powder 1.

  • 64

    Dear SOS: I grew up loving the chiles rellenos from El Cholo.

  • 65

    Total time: 20 minutes, plus softening and pickling time Servings: Makes about 2 cups 2 bunches radishes (about 3/4 pound with tops removed) 1 tablespoon plus 1/4 teaspoon kosher salt, divided 1 teaspoon whole mustard seed 1/2 teaspoon whole black peppercorns 3/4 cup rice vinegar 1 tablespoon sugar 1.

  • 66

    Total time: 3 hours, plus overnight marinating time Servings: 12 to 24 Note: This allows two wing pieces per person.

  • 67

    Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons 1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds 1 tart apple, such as Granny Smith, cored and sliced lengthwise into one-fourth-inch-thick sticks (do not peel the apple) 2 tablespoons coarsely chopped fresh tarragon 3/4 cup finely grated Parmigiano-Reggiano cheese Olive oil for brushing the parchment paper 1.

  • 68

    Total time: 1 hour Servings: 6 Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde.

  • 69

    If you have an S.O.S. request, write to us at food@latimes.com

  • 70

    Total time: 20 minutes, plus chilling time Servings: 8 to 10 1 quart of oysters in their liquor 1/2 cup cider vinegar 1 teaspoon salt 1/8 teaspoon mace 10 cloves 10 peppercorns 10 allspice berries 1/8 teaspoon cayenne pepper 1.

  • 71

    Total time: 1 hour, 10 minutes Servings: Makes 6 to 8 dozen crackers Note: Adapted from “Whole Grain Breads: New Techniques, Extraordinary Flavor” 1/4 cup hulled sunflower seeds 1/4 cup hulled pumpkin seeds 1/4 cup flax seeds (red or golden) 1/2 cup “natural” sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black) 2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two 3/4 teaspoon salt 2 tablespoons honey or agave syrup 2 1/2 tablespoons vegetable oil such as canola, peanut or corn 1 egg 1.

  • 72

    Total time: 1 hour Servings: Makes about 4 dozen crackers Note: Adapted from “Whole Grain Breads: New Techniques, Extraordinary Flavor” by Peter Reinhart.

  • 73

    Total time: 3 1/4 hours, including 2 1/4 hours rising time Servings: Makes 2 (14-inch) oval flatbreads, about 16 slices Note: For caramelized onions, heat 1 tablespoon olive oil in a large skillet over medium heat.

  • 74

    Total time: 10 minutes, plus 1 hour marinating time Servings: 12 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives 6 tablespoons olive oil, divided 1 clove garlic, thinly sliced 4 strips lemon peel, removed with vegetable peeler 1 tablespoon chopped rosemary 2 whole small dried red chiles 1/4 cup lemon juice 1.

  • 75

    Total time: 10 minutes Servings: Makes about 1 1/3 cups 1 (15-ounce can) white beans (such as cannellini), rinsed well 2 to 4 anchovy fillets, rinsed well if salted 1/4 cup (1/2 stick) butter, softened 1 tablespoon good-quality olive oil 2 tablespoons capers, rinsed if salted and chopped if very large 2 tablespoons minced parsley, plus additional for garnish if desired 1/2 teaspoon salt or to taste Toasted bread or crostini 1.

  • 76

    Total time: About 2 hours Servings: Makes 4 dozen Note: From test kitchen director Donna Deane.

  • 77

    Total time: 40 minutes Servings: 4 to 6 Note: If possible, use handmade whole-wheat tortillas. 1/4 cup plus 1 tablespoon walnut oil, divided Juice of 5 limes, divided 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly ground white pepper Pinch sea salt 6 whole-wheat tortillas 1 pint of strawberries, diced, about 2 cups 1 teaspoon sugar Grated zest of 1 lime 1 jalapeño, seeded and minced, or to taste 1 tablespoon chopped fresh mint 2 tablespoons chopped fresh cilantro 1 large ripe avocado, diced (about 1 cup) 1.

  • 78

    Total time: 2 1/2 hours (includes rising time) Servings: Makes 24 pieces Note: Use dried figs instead of apricots, if you like.

  • 79

    Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets.

  • 80

    Total time: About 1 1/2 hours Servings: 8 (makes 32 dumplings) 6 dried shiitake mushrooms 1 large bunch fresh spinach, stems removed 2 large eggs Salt and pepper to taste 2 teaspoons hot sesame oil 1 cup finely diced firm tofu 6 green onions, white and green parts, finely chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon tamari or soy sauce About 32 round dumpling wrappers Peanut oil if frying 1.

  • 81

    Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.

  • 82

    Total time: 15 minutes, plus 2 hours, 45 minutes freezing time Servings: 6 Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish.

  • 83

    Total time: 10 minutes Servings: Makes 2 cups Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores. 2 heaping tablespoons finely chopped white onion 3 serrano chiles, seeded and finely chopped 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish 3/4 teaspoon salt or to taste 3 large avocados or 4 small avocados 4 ounces ripe tomatoes, finely chopped (about 2/3 cup) 1 tablespoon freshly squeezed lime juice 1.

  • 84

    Dear SOS: My wife and I had dinner last week at Sage on the Coast in Newport Beach.

  • 85

    Total time: 1 hour Servings: 8 (makes 32 dumplings) 1/2 pound peeled, cleaned medium Pacific shrimp 1/2 pound sea scallops 1/2 pound fresh Dungeness crab meat 1/4 cup chopped garlic or regular chives 1 tablespoon minced ginger 1 tablespoon rice wine or dry sherry 2 teaspoons tamari or soy sauce 1 teaspoon sugar Pinch freshly ground white pepper 1 egg white About 32 round dumpling wrappers Peanut oil if frying, or oil for greasing the steamer rack 1.

  • 86

    Total time: About 2 hours Servings: 8 to 12 (makes 80 dumplings) 4 cups very finely chopped nappa cabbage (about 1 1/2 pounds) Kosher salt 10 dried shiitake mushrooms 1 1/2 pounds coarsely ground pork 2 tablespoons dark sesame oil 8 green onions, green and white parts, finely chopped 2 tablespoons chopped garlic or regular chives 3 tablespoons minced ginger 3 tablespoons minced garlic 3 tablespoons tamari or soy sauce 2 tablespoons rice wine or sherry Fresh black pepper About 80 round dumpling wrappers Peanut oil, if frying, or oil for greasing the steamer rack 1.

  • 87

    Total time: 30 minutes Servings: 8 to 10 Note: Adapted from “Tom Douglas’ Seattle Kitchen.”

  • 88

    Total time: 3 hours Servings: 8 Note: Adapted from Muldoon’s Newport Beach.

  • 89

    Total time: 1 1/2 to 2 hours (includes rising time) Servings: 4 to 6 Note: Adapted from a recipe by Bruce Stutz.

  • 90

    Total time: 1 hour, 45 minutes to 2 hours, 15 minutes (includes rising time) Servings: 8 to 10 1 envelope yeast 1 teaspoon plus 1/3 cup sugar, divided 2 1/2 cups flour 1 1/2 teaspoons kosher salt 3 tablespoons top-quality olive oil, preferably Spanish, plus extra for greasing a bowl and the baking sheet 2 tablespoons good-quality butter 1/2 cup pine nuts 4 tablespoons anisette, or to taste 1.

  • 91

    Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided 3/4 cup semolina flour 1/4 cup cornstarch 1/2 teaspoon curry powder 5 ounces ( 1/2 cup plus 2 tablespoons) beer 5 ounces ( 1/2 cup plus 2 tablespoons) Perrier Flour for dredging the cauliflower beignets 12 scallops 1.

  • 92

    Total time: About 1 hour Servings: 10 (Makes about 52 small beignets) Note: Adapted from “Larousse Gastronomique” 5 tablespoons butter, cut into small pieces 1 teaspoon dry mustard 1 teaspoon kosher salt, or to taste 1/8 teaspoon cayenne Freshly ground black pepper to taste 1 generous cup flour 4 large eggs, at room temperature 1 cup grated Gruyère or Parmigiano-Reggiano (about 4 ounces) Peanut oil for deep-frying 1.

  • 93

    Total time: 30 minutes plus 6 to 8 hours for chilling Servings: 4 to 6 Note: Adapted from a recipe in “Please to the Table” by Anya von Bremzen.

  • 94

    Total time: 45 minutes, plus 30 minutes for chilling Servings: 16 Note: Adapted from a recipe by Anya von Bremzen 1/2 pound regular mozzarella, grated 1/2 pound feta, grated 1 large egg, lightly beaten 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill 2 sheets good-quality frozen puff pastry, thawed 1 large egg beaten with 1 teaspoon water (for egg wash) 1.

  • 95

    Total time: 25 minutes Servings: 6 Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs.

  • 96

    Total time: 10 minutes, plus 1 hour for chilling Servings: 4 to 6 Note: Adapted from “Please to the Table” by Anya von Bremzen 6 hard-cooked eggs, peeled and halved lengthwise 1/4 cup crème fraîche or sour cream 3 tablespoons snipped fresh chives 2 teaspoons fresh lemon juice Small pinch of salt 4 ounces salmon caviar Lettuce leaves for garnish Small parsley sprigs for garnish 1.

  • 97

    Total time: 4 hours, plus marinating time Servings: 8 Note: This is a version of the dish Cecchini served at Chez Panisse’s 30th anniversary party while reciting Dante.

  • 98

    Total time: 1 1/2 hours, plus proofing time Servings: Makes 8 large crackers Note: Dough recipe adapted from Breadbar.

  • 99

    Total time: 45 minutes Servings: Makes about 2 cups.

  • 100

    Dear SOS: Orso on 3rd Street has the best thin-crust pizza in town.

  • 101

    Total time: 2 hours, 45 minutes, plus 3 days marinating time and 1 to 3 days chilling time Servings: 14 ( 1/4 -cup) servings Note: From Suzanne Goin of A.O.C.

  • 102

    Total time: 25 minutes, plus cooling time for the trout Servings: Makes 12 ( 1/4 -cup) servings, or 3 cups Note: From chef Josef Centeno.

  • 103

    Total time: 4 hours, 10 minutes, plus 24 hours marinating time for the lamb Servings: Makes 12 ( 1/4 cup) servings Note: From Octavio Becerra of Palate Food and Wine.

  • 104

    Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station.

  • 105

    Total time: 55 minutes, plus rising time Servings: Makes 4 dozen breadsticks Note: Grissini are easy to flavor: Add 1 tablespoon finely chopped fresh rosemary to the dough.

  • 106

    Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen,” which will be published in October by Wiley.

  • 107

    Give thanks before the big feast with an easy appetizer -- a handpicked selection of American cheeses.

  • 108

    Total time: 1 hour, 15 minutes, plus rising time Servings: 12 to 14 Note: Whole-wheat flour raised with yeast lends a depth of flavor that is well worth the wait for the batter to rise.

  • 109

    Celery sticks meet Marcona almonds when you add smart touches to the time-honored relish tray.

  • 110

    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 and dried 1.

  • 111

    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.

  • 112

    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 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.

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