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Nigellan Flatbread

Look, the name is meant to be a bit of joke, but what I’m talking about is a pita-like bread, glazed golden with beaten egg and sprinkled...

by Nigella Lawson


Farro with Vegetables

A grain-based antipasto makes all kinds of sense to me, and a little plate is a great way to introduce people to farro, which might be un...

by Rick Tramonto


Abruzzi Swordfish Roll–ups

Although I serve this as an antipasto—a small bite to tickle your palate—it reminds me of Christmas Eve when I was growing up. Like most ...

by Rick Tramonto


Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

by Rick Tramonto

Comments (2)

Roasted Zucchini and Mint Salad

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — yo...

by Rick Tramonto and Mary Goodbody


Green Bean and Walnut Salad

This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, se...

by Anya von Bremzen and John Welchman


Grilled Eggplant with Pomegranate Vinaigrette

Fresh pomegranate seeds enliven this warm salad.

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)

Asparagus with Mustard Sauce

Tender asparagus spears are served cold with a simple dressing

by Victoria Blashford-Snell and Brigitte Hafner


Tomato and Eggplant Confit

An ancient method of preserving meat, confit infuses flavor into vegetables.

by Victoria Blashford-Snell and Brigitte Hafner


Baba Ganoush

No Middle Eastern meze table is complete without a bowl of this creamy dip

by Victoria Blashford-Snell and Brigitte Hafner


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