Starter
Nowadays, the starter is often the first course of a meal, served directly before the main course. Starters come in a wide variety and may be served hot (vol-au-vents, soufflés) or cold (cold cuts, pâtés). However, as part of a formal dinner, they may be served after the soup or the hors d’oeuvres.
Charred Sweet Potatoes With Toum
This recipe is nice twice. The roasting and honey-glazing method is a…
Smashed Chickpeas on Toast With Harissa Yogurt
Bright and herby smashed chickpeas get spooned on garlicky toast that’s been…
Tomato Toast With Chives and Sesame Seeds
For this tomato toast recipe, be sure to sprinkle the chives, sesame…
Seared Halloumi with Peanut Dukkah and Honey
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s…
Crispy Sheet-Pan Meatballs With Salsa Verde
If the word “meatballs” brings to mind some kind of long, elaborate…
Winter Squash and Onion Flatbread
Letting the dough for this flatbread recipe proof in the fridge will…
Savory Cheese-Filled Croquembouche
Let’s start from the beginning: Croquembouche is a tower of cream puffs,…
Smashed and Loaded Crispy Potatoes
Cooking potatoes twice—once in water, and a second time in hot oil—is…