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85
nigellan-flatbread

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

172
farro-with-vegetables

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

173
abruzzi-swordfish-rollnilups

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

174
creamy-soft-polenta-with-meat-ragu

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)
178
roasted-zucchini-and-mint-salad

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

380
green-bean-and-walnut-salad

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

641
grilled-eggplant-with-pomegranate-vinaigrette

Grilled Eggplant with Pomegranate Vinaigrette

Fresh pomegranate seeds enliven this warm salad.

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)
652
asparagus-with-mustard-sauce

Asparagus with Mustard Sauce

Tender asparagus spears are served cold with a simple dressing

by Victoria Blashford-Snell and Brigitte Hafner

654
tomato-and-eggplant-confit

Tomato and Eggplant Confit

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

by Victoria Blashford-Snell and Brigitte Hafner

708
baba-ganoush

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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