When I hear the word appetizer, I often think of dinner gatherings or cocktail parties. When folks are standing around waiting for the larger meal or event, it's nice to have something to nibble on. But what about when it's just you and your partner or family at home making dinner? That's occasion enough for appetizers too, and in my opinion, toasts are often the answer! More

When I see cabbage at the market, I think about it in one of two ways: coleslaw in the warmer months or braised red cabbage in the cooler months. Sometimes I'll make an Asian-type salad with peanut dressing that veers from this, but generally I sit pretty reliably in the two camps. This week, Mark Bittman set me straight. There is, indeed, a whole other world of cabbage that goes far beyond braising and chopping it for slaw. More

I'm a total meatball fiend, whether they're of Swedish, Italian, or Southern descent. (Grape jelly ring a bell?) In a sloppy sandwich, meatballs become even more appealing — and doubly so when in "small-bite" slider form. Take my spin on Chicken Parmesan. Chicken meatballs are stuffed with cubes of mozzarella, doused in marinara, and finished off with a generous dusting of Parmesan. Think it sounds like too much hassle for lunch? Check your freezer first.

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Have you ever tried making your own crackers? Your very own crispy, crunchy, seed-topped crackers? My recommendation: try it. Definitely. Crackers are surprisingly easy to make at home with just five basic ingredients, a rolling pin, and a baking sheet. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and dinners all week long.

Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs. They're even a great way to use up leftovers! More

Here's a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. More

Every now and then a recipe comes along that just about slaps you in the face it's so good. (Bonus points when it's lightning fast and incredibly easy.) That's what happened when I first sampled this Mission fig jam. My mind was completely blown!

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I make hummus more often than I buy it. I find that not only is it inexpensive and fast, but making my own hummus tastes far better than the varieties I find at the grocery store. Fresh hummus has a spicy garlic taste that just never comes through in hummus that's sat on shelves for weeks or longer. But in all of my hummus making, I had never heard of this particular tip. Have you? More

Rich and creamy lobster bisque is a perennial Valentine's Day favorite, but it's a dish that can be daunting to the uninitiated and daunting to the wallet. After tinkering with a traditional (and expensive) recipe last week, I knew there must be an easier (and cheaper!) way. Turns out, there is.

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For a long time, the idea of eggplant made me slightly queasy. It was a weird vegetable — kind of soft, kind of bitter, unpredictably textured. I just couldn't wrap my head around it. So I avoided it for years. What I needed was a gateway to eggplant, an ambassador from the other side. Baba ghanoush, Papa Eggplant, as my Greek friend calls it, was what I needed. More