French pâté is in fact easier to make than my grandmother's chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate....
Author: Mark Bittman
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and chop, a can or two from the supermarket would do...
Author: Sam Sifton
As sesame tahini sits, the oil separates, so the mixture should be stirred before it's used. Sesame tahini should be slightly runny - virtually all of the imported brands that I use have this consistency,...
Author: Martha Rose Shulman
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper...
Author: The New York Times
This recipe, from the chef Mashama Bailey of the Grey in Savannah, Ga., came to The Times in 2015. The pesto's roots are Italian, of course, but its flavor and texture nod first to the South, with pecans...
Author: The New York Times
This appetizer is like a bacon-wrapped date in dip form - and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty bread through the smooth cheese, you'll gather...
Author: Ali Slagle
Author: William Grimes
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think that is its only use. Bacon-onion jam is also a...
Author: Sam Sifton
Author: Trish Hall
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook. How about making your own pâté for the holidays? Ask the butcher to grind three-fourths of the meat medium, and...
Author: David Tanis
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy...
Author: Melissa Clark
This is an eggplant-centric version of ajvar (pronounced "eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita triangles or warm pita bread. It differs from other eggplant purées...
Author: Martha Rose Shulman
If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Author: Molly O'Neill
Author: Pete Wells
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring...
Author: Tara Parker-Pope
Take plenty of time to properly caramelize a mixture of onions and shallots and you'll be greatly rewarded with a depth of flavor that you would never get from a powdered packet. Resist the urge to cook...
Author: Alison Roman
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze...
Author: David Tanis
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar,...
Author: Julia Moskin
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining...
Author: Julia Moskin
Author: Trish Hall
Author: Barbara Kafka
One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape cliché. Here, you'll whip it up in the food processor...
Author: Amanda Hesser
A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded...
Author: Craig Claiborne
The most familiar preparation of salt cod to most Americans is brandade de morue, or salt cod mousse. For this, the cooked cod is best pounded with a big mortar and pestle to a very creamy consistency....
Author: Mark Bittman
Author: Jonathan Reynolds
Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances (see also: cheeseburger) where the preferred...
Author: Alison Roman
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Trish Hall
This spread can be served with chicken-skin "crackers" for an elegant game-day hors d'oeuvre.
Author: Florence Fabricant
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky...
Author: Melissa Clark
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes. When grilled, the onions - and in this case shallots - take on a smoky char as well....
Author: Melissa Clark
Borani is an Iranian yogurt-based dish that highlights one ingredient, typically a vegetable. This one combines crisp celery with Greek yogurt for a cooling snack. Dried mint and dried dill are Iranian...
Author: Naz Deravian
Author: Barbara Kafka
Author: Florence Fabricant