The crust for this savory pizza is grilled on both sides: this allows it to cook through and get just enough char without burning. The crispy crust is the perfect vehicle for a topping of savory lamb cooked with aromatic spices and finished with a sprinkling of feta and sumac.
Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels-- from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
Watermelon is just perfect on its own, especially when it’s prime watermelon season. However you can do so much more with it as well. From watermelon salsa, to watermelon cocktails to watermelon salads, this mega-fruit is more versatile than many people realize!
This sophisticated yet easy appetizer is a great party offering. Whether gluten-free or calorie conscious, these flavor-packed Endive Spears with Sautéed Sweet Potatoes and Bacon will not disappoint!
Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said that 1 in 20 of the peppers is spicy hot, although we can’t verify the exact proportion in any given batch.
One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.
Sweet slow cooked onions, smoky bacon and good-for-you veggies make this a perfect lunch or brunch crepe—but we wouldn’t say no to it at the dinner table, either.
This update on the classic mushroom and spinach crepe has a slight peppery bite from the arugula, and deeper umami flavor from the combination of shiitake, oyster and white mushrooms.
Seasoned with cumin, coriander, garlic and chipotle chili powder, these easy steak kabobs are a perfect entree for summer entertaining. Paired with the Roasted Red Pepper Pesto, the kabobs are smoky, sweet, juicy, and take less work than your guest will ever guess!
Mussels might seem fancy, but they’re really simple to make at home for a romantic night in. Serve with plenty of crusty bread for dipping into the delicious basil-butter sauce!
This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables are wrapped in classic French crepes (which may be made up to two days ahead).
The earthy flavor of the beef and the salsa’s bright citrus, gentle pungent heat and refreshing crunch showcase the appeal of each element while acting together in perfect harmony. The tortillas may be made two days in advance, and the salsa several hours ahead.
A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart.
Nuts on pizza are not something you’ll come by often, but they add a delightful crunch as well as contributing healthy proteins and oils saving the need for extra meat and cheese.
Sweet onions, tangy goat cheese and a light egg custard filling make an elegant tart perfect for a light lunch or appetizer. Serve warm or room temperature.
Not all deviled eggs are made the same way. These luxurious version of the standard appetizer uses lobster meat and truffle salt to elevate the classic dish. The addition of the Parmesan crisp may seem like gilding the lily but they are so easy to make that you might as well go all out and make them for a stunning presentation and nibbly bite.
Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!
This savory version of classic beignets is perfect for holiday parties; crab and bacon make them a fan favorite. Harissa is a spicy red pepper sauce that can be found at upscale grocery stores and online. The harissa aioli sounds impressively difficult to make but is actually quite easy. The trick is to go slow in the beginning as you add the oil.
Traditionally biscotti are Italian semi-sweet cookies that are served with coffee or tea. There’s no reason these twice-baked treats can’t also be savory! These olive and rosemary biscotti are perfect for an easy make-ahead appetizer for a dinner party or buffet.