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Sweet Spiced Pecans

The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or a little more sugar if you want them sweeter. The...

Author: Kim Severson

Yakitori (Grilled Chicken Skewers)

Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating...

Author: Melissa Clark

Spanish Pork Skewers

For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially...

Author: David Tanis

Avocado and Crabmeat Canapes

Author: Florence Fabricant

Raw Artichoke Salad

In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible,...

Author: David Tanis

Shrimp Crostini

Author: Florence Fabricant

Pea Dip With Parmesan

With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.

Author: Mark Bittman

Baked Figs and Goat Cheese

Author: David Tanis

Cheese Straws

Author: Moira Hodgson

Salt Crusted Fingerling Potatoes

This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant...

Author: David Latt

Pan Fried Baby Artichokes With Gremolata

Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough,...

Author: David Tanis

Roman Style Fried Baby Artichokes

Author: Molly O'Neill

Baked Stuffed Tomatoes With Goat Cheese Fondue

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

Author: Melissa Clark

Fried Pickled Herring

Author: Joan Nathan

Shrimp and Cilantro Shu Mai

Author: Mark Bittman

Roasted Shrimp Cocktail With Aioli

Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb...

Author: Melissa Clark

Prosciutto, Fig and Parmesan Rolls


Author: Mark Bittman

Chicken Liver Crostini

Author: Barbara Kafka

Whelks with Parsley and Garlic Butter

Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled...

Author: Florence Fabricant

Caviar Potato Chips and Lemon Cream

There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon roe. This dish is more about shopping than cooking....

Author: Melissa Clark

Toasted Mushroom Rolls

These can be prepared ahead and frozen for two weeks or refrigerated for two days.

Author: Marian Burros

Deep Fried Whiting

Author: Craig Claiborne

Mussels With Mexican Vinaigrette

Author: Craig Claiborne And Pierre Franey

Green Ceviche With Cucumber

This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green...

Author: The New York Times

Carrot Potato Pancakes

Author: Marian Burros

Toasts With Egg and Bacon

Author: Julia Moskin

Queso Fundido With Chorizo, Jalapeño and Cilantro

Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You're...

Author: Melissa Clark

Fried Squid

While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is...

Author: Mark Bittman

Red Flannel Potato Latkes

Author: Joan Nathan

Mini Corn Dogs

In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them into bronzed nuggets - in other words, bite-size corn...

Author: Melissa Clark

Shrimp and Crab Campechana

Author: Pete Wells

Mushrooms in Lettuce Wraps

Author: Elaine Louie

Baked Kataifi Wrapped Goat Cheese

This recipe came to The Times in 2010 when the Well blog published a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook". It's really the perfect canapé: it's crunchy and...

Author: Gordon Maybury

Cyril Renaud's Citrus Gravlax

Author: Mark Bittman

Souffléed Horseradish Oysters

Author: Florence Fabricant

Spicy Latin Chicken Wings

Author: John Willoughby And Chris Schlesinger

Zucchini Frico

It may be daunting to imagine, but this dish is really quite simple. All you do is take some good hard cheese, grate it, spread it in a nonstick pan and let it melt until it turns golden. Montasio is traditional,...

Author: Melissa Clark

Fluke Crudo

Author: Joan Nathan

Zucchini Blossoms With Burrata and Tapenade

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy...

Author: Melissa Clark

Lot 2's Pecorino Fried Bread With Broccoli

Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered...

Author: Melissa Clark

Spring Roll, Master Recipe

Spring rolls go far beyond those deep-fried versions served as an appetizer at nearly every Thai restaurant in this country. They're found all across Asia, with wrappers, fillings and cooking techniques...

Author: Mark Bittman

Tom Valenti's Low Salt Gravlax

Author: Mark Bittman

Crêpes Parmentier

Author: Pete Wells

Souffled Smoked Salmon Canapes

Author: Florence Fabricant