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Allison Ehri Kreitler

  • Recipe

    Creamy Crab and Artichoke Dip

    Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the…

  • Recipe

    Warm Chicken Pâté

    It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points,…

  • Recipe

    Cranberry-Pecan Croutons with Gruyère and Rosemary

    Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great…

  • Recipe

    Spicy Sesame Tuna Tartare

    Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t…

  • Recipe

    Fried Chickpeas with Garam Masala

    Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back…

  • Recipe

    Smoked Trout with Apple and Crème Fraîche

    In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such…

  • Recipe

    Warm Spiced Olives

    This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.

  • Recipe

    Seared Scallops with Cucumber and Jalapeño

    These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily…

  • Recipe

    Bacon and Egg Ramen

    A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

  • Magazine

    Stirring the Chowder Pot

    With three types of clam chowder—Manhattan, New England, and Rhode Island—in a contentious rivalry, we take the stance that they’re all good.