• Choose a category
• All
• Classic-Fiction

2. Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.

dressed feta cheese

SERVES 6 TO 8

We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.

1 pound feta cheese, drained well

5 large sprigs fresh dill

5 sprigs fresh flat-leaf parsley

1 scallion, including green parts

1 teaspoon whole pink peppercorns

1 teaspoon crushed red pepper flakes

2 tablespoons extra-virgin olive oil

1. Cut the feta into ½-inch-thick slices, wiping the knife each time to keep the cheese from crumbling. Arrange on a serving dish.

2. Pick the leaves from the herbs, and chop finely. Slice the scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red pepper flakes, and 1 tablespoon of the oil. Spoon the herb mixture over the feta. Drizzle with the remaining tablespoon oil, and serve.

mushroom crostini

SERVES 4

1 small (or ½ large) baguette

2 tablespoons extra-virgin olive oil, plus more for brushing

Coarse salt and freshly ground pepper

1 shallot, thinly sliced into rings

8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped

12 rounds (¼ inch thick) goat cheese, cut from a log (about 6 ounces), room temperature

Fresh chives, snipped, for garnish

1. Preheat the oven to 375°F. Cut the baguette crosswise into 12 ¼-inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.

2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.

3. Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.

tomatoes à la grecque

SERVES 6 TO 8

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

2 pounds small ripe tomatoes

Coarse salt and freshly ground pepper

¼ cup olive oil

1 garlic clove, minced

¼ cup white-wine vinegar

1 tablespoon fresh lemon juice

½ teaspoon ground coriander

2 cucumbers

1 tablespoon dried oregano, for garnish

1. Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.

2. Heat the oil in a small saucepan over medium heat. Add the garlic; cook, stirring, until soft but not browned, about 1 minute. Add the vinegar, lemon juice, and coriander. Let simmer 1 minute.

3. Immediately pour the hot vinaigrette over the tomatoes, and let them marinate at room temperature until completely cooled. Alternatively, cover with plastic wrap and refrigerate until ready to serve.

4. Just before serving, peel the cucumbers, leaving on stripes of skin for decoration, if desired. Halve the cucumbers lengthwise; scrape out the seeds with a spoon, and discard. Cut the cucumber into ½-inch semicircles. Garnish the tomatoes with the oregano, and serve the cucumbers in a separate bowl.

crostini with salt cod brandade

SERVES 10

1 pound choice-grade skinless and boneless salt cod

4 garlic cloves, mashed

1 cup heavy cream

½ cup extra-virgin olive oil, plus more for drizzling

1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 lemon)

Coarse salt and freshly ground pepper

1 baguette, sliced on the bias into ¼-inch-thick pieces

1. Rinse the salt cod, and place it in a large reusable plastic container. Submerge the cod in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let