Hors d'Oeuvres

Carrot Tart With Ricotta and Feta

Carrot Tart With Ricotta and Feta
Source of Recipe
Cooking New York Times, by Sue Li
Serves/Makes/Yields
8 servings

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

 

5-Minute Hummus

5-Minute Hummus
Source of Recipe
Cooking New York Times: Recipe from Michael Solomonov and Steven Cook Adapted by Krysten Chambrot
Serves/Makes/Yields
4 generous cups

Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, “Israeli Soul,” the two came up with this smart version, done in a fraction of the time of the original. It’s just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal. —Krysten Chambrot

 

Garlicky Broiled Shrimp

Garlicky Broiled Shrimp
Source of Recipe
Cook's Illustrated
Serves/Makes/Yields
4 as a main course or 6 as an appetizer

The broiler's direct, intense heat is great for browning, but shrimp are so small that it's hard to get color on them before they overcook. We started by briefly salting the shrimp so that they retained moisture even as they were cooked under high heat. A coating of butter and honey added richness, boosted browning, and underscored the shrimp's sweetness. To cook, we arranged the shrimp in a single layer on a wire rack set in a rimmed baking sheet to allow for airflow, which promotes even cooking.

Aioli With Roasted Vegetables

Aioli With Roasted Vegetables
Source of Recipe
Melissa Clark, NY Times, cooking.nytimes.com
Serves/Makes/Yields
8 to 12 servings

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator.

Eggplant-Walnut Dip (Kashke Bademjan)

Eggplant-Walnut Dip (Kashke Bademjan)
Source of Recipe
Christopher Kimball, Boston Globe - August 7, 2019
Serves/Makes/Yields
3 ½ cups

If you can’t find Aleppo pepper, substitute a pinch of cayenne.

The consistency of the dip is best after being refrigerated for at least 12 hours, but its flavor is fullest at room temperature, so allow it to stand on the counter for about 1 hour before stirring in the herbs and adding the garnishes. Serve the dip with warmed pita bread or seeded crackers.

Don’t use eggplants that weigh more than 1 pound each; they tend to have more seeds and can be bitter. Choose eggplants with taut, glossy skin and no bruises or brown spots.

Cheesy Pull-Apart Whole Cauliflower

Cheesy Pull-Apart Whole Cauliflower
Source of Recipe
Melissa D'arabian, Associated Press, Wednesday, January 10, 2018
Serves/Makes/Yields
8

Years ago, I was attempting to reverse my daughter Valentine's disdain for cauliflower. She was always my veggie-loving kiddo, so I was stumped by her dislike of one my favorites. Who doesn't love roasted cauliflower florets, with those crispy caramelized golden edges?

Black Olive Tapenade

Black Olive Tapenade
Source of Recipe
America's Test Kitchen
Serves/Makes/Yields
Makes about 1 ½ cups

Most olive tapenade recipes include every ingredient but the kitchen sink and lack balanced olive flavor. For the best olive character, we use a ratio of 3 parts bright, fruity, water- or brine-cured olives to 1 part earthy, rich, salt-cured olives. To ensure that the olives take center stage, we use a judicious hand with supporting ingredients like capers, anchovies, garlic, mustard, and olive oil. Finally, to temper saltiness and provide a creamy texture, we incorporate a quick homemade butter of untoasted pine nuts.

Hot Honey Shrimp

Hot Honey Shrimp
Source of Recipe
cooking.nytimes.com, MELISSA CLARK, June 17 2016
Serves/Makes/Yields
2

Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. The shrimp are also excellent tucked into a baguette for a shrimp sandwich. If you happen to have a jar of hot honey (chile-spiced honey), you can use that instead of combining the honey and cayenne. Just be sure to use a light hand with the lime juice at the very end; hot honey also contains vinegar, so taste as you go.

Almond Dukkah

Dukkah
Source of Recipe
Nancy Boa

An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

Shrimp Cocktail With Herbed Green Sauce

Shrimp Cocktail With Herbed Green Sauce
Source of Recipe
Consumer Reports, By Lauren Cooper December 30, 2015
Serves/Makes/Yields
8 servings at 4 oz. of Shrimp

This isn’t exactly a safety tip, but why ruin shrimp’s healthfulness by serving it up with sugary sauces? A quarter cup of McCormick Original Cocktail Sauce for Seafood, for example, packs 16g of sugar—that’s four teaspoons of the white stuff. Instead, Consumer Reports in-house chef Claudia Gallo has masterminded this delicious, no-sugar recipe that will look festive on any holiday spread.