Edamame Spread
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
More Recent Little Bites
Make-at-Home Socca
Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to make this South of France staple at home.
Spicy-Sweet Pickled Cucumbers
Serve these spicy-sweet (and quick to make) pickles as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos.
Lemon Verbena Honey Granita
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
Bay Scallop Ceviche Salad
This confetti-colored salad has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish
Alberto’s Grilled Marinated Asparagus
Use this asparagus--simple and addictive--as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Spanish Leaning Spinach and Chickpea Dip
I waffled about whether to name this 'hummus' or 'chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Roasted Cauliflower with Meyer Lemon Fauxaioli
This is my secret weapon dish for all who say they don't like cauliflower. High heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet ... enough to win over the most ardent naysayers. I call this a "fauxaioli" because it's essentially a gussied-up, lightened-up store-bought mayonnaise, but it's one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect--crunchy, creamy, salty, sweet and pungent--without the hassle (or calories) of a full-blown fried affair with homemade mayo. And, based on the amount of raves this dish has received (I'll often serve it as an hors d'oeuvres with a jar of toothpicks nearby), I'd have to say it's a success.
Curry Quinoa Cakes
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Fumiko’s Gyōza
Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.
Garlic Parsnip Fries
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
Guatemalan Guacamole
There's nothing quite like the buttery flesh of an avocado, made even better by the fact that they're loaded with healthy fats. Do be aware, though, that those same fats make this a calorically-dense dish . . . so just be conscious of your bites.
Chicken Pate with Brandy
This recipe is based on chopped liver--a k a “Jewish pate”--but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve with crackers, toasted rye or French bread, along with cornichons, a robust mustard, and dry white wine.
Manchego and Nutmeg Gougeres
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
Endive Spears with Roquefort Mousse and Walnuts
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
favorite finds
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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