Best Recipes in the World More Than 1,000 International Dishes to Cook at Home

Appetizers and Snacks Just because we call something an appetizer doesn't mean it must be served that way. In fact, the concept belongs more to restaurants, which have the staff and the time to serve meals in stages; at home we tend to put everything on the table at once. The exceptions, of course, are dinner or cocktail parties, holidays, and other special occasions. For those, the dishes in this chapter become extremely important. But if you think of them as light dishes, or those you can prepare in advance, or serve at lunch or late at night, or use as side dishes, everything in this chapter has value beyond the meal-starter. So it's a section well worth browsing. Cold Appetizers Requiring No Cooking This first group comprises cold, uncooked starters. Some--marinated olives, for example--are as simple as can be and are great for stand-up tidbits. But not all of them are little nibbles; some are quite elegant and actually require forethought. Some can be (or must be) made ahead and some are last-minute preparations. But they're all perfect for making on a hot day when you don't want to use the stove. Spicy Cold Celery China Makes 4 servings as a starter or side dish Time 10 minutes, plus 3 hours to marinate Northern Chinese and Taiwanese meals--especially in restaurants--often begin with a little nibble, dishes of savory snacks that are set on the table with tea. They are generally items that you can pick up with your chopsticks and pop in your mouth in one motion. This cold celery dish is a perfect example, with just the right gentle crunch and bite to whet your appetite. 1 pound celery stalks 1 teaspoon salt 1 tablespoon plus 1 teaspoon sugar 3 tablespoons dark sesame oil 1 tablespoon soy sauce 2 teaspoons vinegar, preferably rice or cider 1 garlic clove, minced 1 teaspoon chili oil, optional 1. Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients. 2. Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled. Marinated Olives Italy Makes about 8 servings Time1 hour, largely unattended Throughout the Mediterranean, you'll find olives already on the table when you sit down to a meal. But they're far different from the canned olives (usually Mission) routinely--and unfortunately--sold in supermarkets here. Not only are they a variety of different types; they're simply but wonderfully seasoned. This easy treatment is so effective that most people are shocked at the results. Use an assortment of olives if at all possible--Kalamatas, some of the good green type, tiny Nicoises, and so on--and the olives will be not only beautiful but varied. You can make this recipe in any quantity, using the same proportions. 2 cups assorted olives 2 garlic cloves, peeled and lightly crushed 2 tablespoons extra virgin olive oil 1 teaspoon fresh rosemary leaves 1/2 lemon, cut in half and segmented as for a grapefruit Toss all the ingredients together in a bowl. Marinate for an hour or longer at room temperature. Toss again just before serving. If you are not serving them the same day you make them, refrigerate, then remove from the refrigerator an hour or two before serving. Olives Olives are among the oldest and most symbolic foods, the tree and its branches ancient symbols of life, prosperity, and peace. And the oil--the most easily extracted, most useful, delicious, and healthiest of all cooking oils--has been treasured as long as there has been "cuisine." The Mediterranean is the birthplace of the olive tree and continues to be the world's largest olive prBittman, Mark is the author of 'Best Recipes in the World More Than 1,000 International Dishes to Cook at Home', published 2005 under ISBN 9780767906722 and ISBN 0767906721.