first course

Yudofu 

4x3-inch pieces dashi-kombu (about 1/5 ounce)

water

dashi

soy sauce

mirin

bonito flakes

green onion, thinly sliced

mushrooms

tofu,

mizuna

finely grated peeled fresh ginger

Bon Appétit

Place dashi-kombu in medium saucepan. Add 4 cups water and let soak 2 hours. Remove dashi-kombu; reserve dashi-kombu broth.

Mix dashi, soy sauce, and mirin in small saucepan. Bring to simmer. Add 1 teaspoon bonito flakes. Strain sauce into medium microwave-safe bowl. DO AHEAD Dashi-kombu broth and dashi dipping sauce can be made 1 day ahead. Cover separately and chill.

Place green onion in small bowl. Add enough water to cover. Let stand 5 minutes, then drain well. Bring dashi-kombu broth to simmer in medium saucepan over medium heat. Add mushrooms and simmer until almost tender, about 3 minutes. Add tofu and simmer until heated through, about 2 minutes. Add mizuna and simmer until just wilted, about 1 minute. Rewarm dashi dipping sauce in microwave. Divide between 2 shallow soup bowls. Using slotted spoon, divide tofu, mushrooms, and mizuna between bowls. Sprinkle green onion and ginger over and serve.

Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

Cacio e Pepe

Kosher salt

pasta

tsp. black pepper

Pecorino

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Pasta Rustica with Smoked Mozzarella Recipe

Pasta Rustica with Smoked Mozzarella

cheese tortellini

olive oil

onion,

cherry tomatoes, halved

garlic cloves,

vermouth

Italian parsley

basil

Kalamata olives, pitted, halved

oregano

mozzarella,

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

Gnocchi with Sage Brown Butter Sauce Recipe

Gnocchi With Sage Brown Butter Sauce

russet potatoes

Parmesan cheese

salt

black pepper

nutmeg

(or more) all purpose flour

(1 1/4 sticks) butter, divided

sage

(packed) finely grated lemon peel

Gnocchi with Sage Brown Butter Sauce

Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.

Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.

Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.

Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.

Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.

Cauliflower, White Bean, and Feta Salad Recipe

Cauliflower, White Bean, and Feta Salad

rosemary

lemon juice

red wine vinegar

lemon peel

white beans

chives

parsley

feta cheese (about 3 ounces)

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Onion Frittata

eggs

Parmesan

sage leaves, minced

kosher salt

Tbsp. extra-virgin olive oil

onion

ricotta

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Shrimp and Green Onion Pancakes

coarse kosher salt

gochu garu (Korean red pepper powder)* cayenne pepper

all purpose flour

shrimp,

medium onion, halved, very thinly sliced

onions

peeled,

Asian sesame oil

gochu garu (Korean red pepper cayenne pepper

vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto Recipe

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

(1/4 stick) butter

extra-virgin olive oil

spring onions

shallot

Coarse kosher salt

dry white wine

chicken broth

asparagus,

peas peas

campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta

butter lettuce

Parmesan cheese plus additional for sprinkling

prosciutto,

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Pasta with Goat Cheese, Lemon, and Asparagus Recipe

Pasta with Goat Cheese, Lemon, and Asparagus

fusilli

asparagus

tarragon

goat cheese

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Spicy Spinach Linguine with Olive Oil and Garlic Recipe

Spicy Spinach Linguine with Olive Oil and Garlic

spinach linguine

basil, divided

red pepper

Pecorino Romano cheese, divided

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.

Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese.

Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese Recipe

Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

vegetable oil

dry red wine (such

balsamic vinegar

sugar

sausages

Pizza Dough Rounds or 1 pound purchased fresh pizza dough

Nonstick olive oil spray

(packed) coarsely shredded Manchego cheese,* divided

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.

Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.

Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.

Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.

Citrus Arancine with Pecorino Cheese Recipe

Citrus Arancine with Pecorino Cheese

shallots (about 2 large)

arborio rice (about 10 ounces)

fennel pollen* fennel seeds

orange peel

lime peel

(about) cheese

milk

panko (Japanese breadcrumbs) bread

vegetable oil (about;

lime

Melt butter with oil in heavy large pot over medium heat. Add shallots and sauté until soft, about 4 minutes. Add rice, sprinkle with 1 teaspoon salt, and stir until rice starts to become translucent, 3 to 4 minutes. Add wine and cook until absorbed, stirring often, about 3 minutes. Add 1/2 cup broth and simmer, stirring often, until absorbed, about 3 minutes. Continue to add broth, 1/2 cup at a time, until risotto is creamy and rice is tender, stirring often and allowing broth to be absorbed each time before adding more, about 25 minutes total.

Remove risotto from heat. Mix in fennel pollen and all citrus peels. Season with pepper and more salt, if desired. Spread risotto out on large rimmed baking sheet and cool completely, about 1 hour.

Place cheese in small bowl. Beat eggs and milk in medium bowl. Place panko in another medium bowl. Using wet hands, shape 1 heaping tablespoonful risotto into ball; enclose 1 cheese cube in rice. Dip rice ball into egg mixture, then into crumbs to coat. Place on clean rimmed baking sheet. Repeat with remaining risotto, cheese, and coating. Cover with plastic wrap and chill on sheet at least 6 hours and up to 1 day.

Preheat oven to 300°F. Place large rimmed baking sheet in oven. Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan. Heat oil over medium-high heat to 340°F to 350°F. Add 4 to 5 arancine at a time; fry until golden brown and crisp, adjusting heat to maintain temperature, about 5 minutes. Transfer to baking sheet in oven to keep warm.

Mound arancine on platter. Garnish with citrus wedges, if desired, and serve hot.

Mushroom Soup with Hazelnut Gremolata Recipe

Mushroom Soup with Hazelnut Gremolata

porcini mushrooms*

butter, divided

carrot (about 1 large)

crimini (baby bella) mushrooms, sliced (about 6 cups)

(or more) vegetable broth

hazelnuts, toasted, husked, finely chopped

garlic clove, chopped

Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.

Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms; sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.

Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.

Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Crab Cakes with Herb Salad

grapeseed oil

dill

cilantro

green onion

Dijon mustard

mayonnaise

green onions

crabmeat

panko (Japanese breadcrumbs), divided

(or more) butter

(or more) grapeseed oil

5-ounce containers herb salad mix

Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Roasted Butternut Squash Soup with Sage Cream Recipe

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Yudofu

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Pasta with Goat Cheese, Lemon, and ...

Spicy Spinach Linguine with Olive O...

Grilled Flatbreads with Caramelized...

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Mushroom Soup with Hazelnut Gremola...

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Top 18 first course recipes from across the web

The most viewed first course recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yudofu

Cacio e Pepe

Pasta Rustica with Smoked Mozzarell...

Cauliflower, White Bean, and Feta S...

Onion Frittata

Shrimp and Green Onion Pancakes

Pasta with Peas, Asparagus, Butter ...

Pasta with Goat Cheese, Lemon, and ...

Spicy Spinach Linguine with Olive O...

Grilled Flatbreads with Caramelized...

Citrus Arancine with Pecorino Chees...

Mushroom Soup with Hazelnut Gremola...

Crab Cakes with Herb Salad

Roasted Butternut Squash Soup with ...

Mexican Ceviche Tacos

Pasta al Pomodoro

Roasted Beet Soup with Crème Fraîch...

The most viewed first course recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine