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Hors d’Oeuvres

Smoked Salmon and Salmon Roe on Crispy Potato Pancakes

I often make these appetizer latkes from Sara Moulton Cooks at Home for special occasions when it’s just the four of us at home, because you can dress them up or down. Sam leaves the salmon and caviar alone in favor of the unadorned potato pancakes. Ruth also favors the pancakes…

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Mini Goat Cheese Souffles in Phyllo Cups with Micro Green and Radish Salad and Spicy Pecan Praline

Makes 24 hors d’oeuvres For the phyllo cups: 3 (17- by 12-inch) phyllo sheets 4 tablespoons unsalted butter, melted For the soufflé filling: 2 tablespoons unsalted butter 2 tablespoons all purpose flour 3/4 cup whole milk 2 teaspoons Dijon mustard 2 large eggs, separated 1 ounce finely grated Parmigiano-Reggiano 5…

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Mushroom Rolls

To celebrate Mother’s Day, this is a recipe that I remember my mother and my aunt making frequently—it is a good choice for anyone who doesn’t feel he or she has the time to make homemade dough. I’ve adapted it from my aunt Jean’s recipe where she uses “homemade-style” white…

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Roasted Asparagus Bruschetta

With asparagus in high season, this is a delicious way to start a special meal. My favorite way to cook asparagus is to roast it at high heat which caramelizes and concentrates its flavor. After it’s been roasted, asparagus dresses up very easily. In this recipe from Sara Moulton Cooks at…

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Tonnato-Stuffed Eggs

One of my husband Bill’s favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce. It is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never…

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Miniature Goat Cheese Cakes

These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making…

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Chicken Liver Pâté with Port

A couple of years after I graduated from cooking school I apprenticed at a one-star restaurant in Chartres, France. My apprenticeship lasted for only two months but it was pretty intense nonetheless. (Certainly it didn’t help that I was the only woman in the kitchen.) Still, I learned a ton,…

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Baby Egg Rolls with Soy Sesame Dipping Sauce

It was always a pretty scary proposition when my kids came onto the show to cook with me when they were young. Unlike almost all of my other guests, they were not chefs, or grown-ups, or practiced television performers. They were sweet and funny, of course, but they were children,…

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Salma and Savannah’s Salsa

This recipe comes from my friend Sally Villagomez. Many years ago I taped a holiday special with her family for my show “Cooking Live,” on the Food Channel. We spent a whole day making the most delicious tamales which are featured in my first cookbook, Sara Moulton Cooks at Home…

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Oven-baked Rosemary Potato Chips

In the late eighties, when I left Gourmet’s test kitchen to become chef of Gourmet’s dining room, I walked into the ideal situation for a chef. The dining room was small–I never had to make lunch for more than 16 people at a time–and I had no budget restrictions. I…

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Chorizo Chicken Wings

Game-time snacks are going to be in high demand for the next few weeks, so I am going to share some of my favorites right here. Several years ago we invited the viewers of Good Morning America to compete in a “Cut the Calories” contest. The winning entrée was Oven-Fried…

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Crispy Zucchini Sticks with Olive Dip

In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. One of our best-loved–and most unlikely–appetizers was fried zucchini. I know it sounds déclassé: fried zucchini at a three-star restaurant? But Chef Sally Darr took this typical…

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