Starter

Top Starter

Starter

Ham O’ Day with Rye Aioli

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish. Ingredients 6…

admin_cookinglight admin_cookinglight
Latest Starter

Baltimore Crab Cakes

Who doesn't love crab cakes? These are the real deal, made with…

admin_cookinglight admin_cookinglight

Deviled Eggs with Anchovy

Ingredients 6 Servings 6 hard-boiled eggs, cold 6 anchovy fillets, minced, plus…

admin_cookinglight admin_cookinglight

Peperonata with Ricotta Crostoni

Ingredients 8 Servings Peperonata 1 /2 cup extra-virgin olive oil 1 large…

admin_cookinglight admin_cookinglight

Heirloom Tomato Caprese

Chef Nancy Silverton turns the classic salad into an art form by…

admin_cookinglight admin_cookinglight

Pane Pomodoro with Burrata, Speck, and Pickled Shallots

Ingredients Makes 6 Servings Pickled Shallots 6 small shallots (about 8 ounces),…

admin_cookinglight admin_cookinglight

Lavash Pizzas with Arugula and Eggplant

A creamy eggplant spread tops this lavash recipe—and oh, did we mention…

admin_cookinglight admin_cookinglight