Makes about 3 cups (8 to 10 servings) This dip can be served in a small, round pumpernickel, rye, or sourdough loaf. To prepare the bread, cut a circle from the top of the loaf. Pull out the bread from the center of the loaf to make room for the […]
Hummus bi Tahini
Makes 1 quart This is a basic hummus recipe that is perfect as is, but is also endlessly customizable. Just like the ones you see in the store, you can top this hummus with anything from olive tapenade to roasted red peppers. Sprinkle the hummus with spice blends, like za’atar, […]
Jalapeño Biscuits
Makes 12 biscuits You can use the layering and folding technique described here to add a wide variety of garnishes to your biscuits. Instead of jalapeños, try finely diced ham, grated cheese, or diced roasted peppers. Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup […]
Mini Calzones
Makes 8 mini calzones These are classic calzone flavors perfectly kid-sized for a fun handheld movie-night dinner! Set out a variety of fillings so everyone can make their own, and don’t be afraid to try something new, like Buffalo chicken, taco pockets, or barbecue pulled pork!
Minted Fava Beans
Makes 5 small-bite servings Ingredients 2 lb fresh fava beans 1/4 cup extra-virgin olive oil 3 shallots, thinly sliced Finely grated zest and juice of 1 lemon Salt, to taste Freshly ground black pepper, to taste 1 tablespoon shredded or chopped mint leaves Directions In a medium sauté pan, heat […]
Mushroom and Leek Tart
Makes one 9-inch or 11-inch tart For this tart, select dark brown cremini mushrooms, which have a slightly more complex and fuller flavor than the common cultivated white mushroom. The cremini mushrooms’ earthy flavor balances the tanginess of the crème fraîche and makes for a memorable tart.
Mussels Mariner-Style (Moules Marinière)
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries) Ingredients 3 lb mussels 4 tablespoons unsalted butter, divided use 1/4 cup minced shallots 3 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1/2 cup very dry white wine Freshly ground black […]
Mussels with Olives
Ingredients 24 mussels, scrubbed, debearded 1/3 cup dry white wine 1 bay leaf 2 small onion (about 3 oz), minced 2 garlic cloves, minced 2 tablespoons extra-virgin olive oil 1 (12 oz) canned diced tomatoes 1/3 cup black olives, minced 2 salted anchovy fillets 2 tablespoons finely minced chives Salt, […]
Orange-Chipotle Chicken Wings with Chipotle Sour Cream
Makes 6 main-course or 12 appetizer servings Wings Ingredients 1/4 cup hot water 3 chipotle chiles canned in adobo sauce, seeds removed 1/4 cup chopped cilantro 1 tablespoon tomato paste 2 tablespoons orange marmalade 1 garlic clove, minced 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 pinch ground allspice […]
Oysters with Cranberry Mignonette
Makes 8 servings This cranberry-infused mignonette is tart and acidic—just right paired with sweet in-season oysters. If serving as a cocktail appetizer, serve the oysters with the sauce on the side for guests to fix themselves.
Palmier with Prosciutto
Makes 36 pieces This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar. Ingredients 1 sheet prepared […]
Parmesan Biscotti
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]