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05/07/2013
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Issue #156
05/06/2013
A simple salad adds fresh contrast to fried strips of pizza dough.
Issue #156
04/14/2013
These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.
Issue #156
04/10/2013
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Issue #156
04/10/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
04/14/2013
The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen.
Issue #155
04/14/2013
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
Issue #155
04/09/2013
These Parmesan-topped charbroiled oysters can also be grilled.
Issue #155
04/07/2013
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Issue #155
03/20/2013
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/20/2013
Fried oysters are paired with a garlicky sauce in this toothsome appetizer recipe served at Upperline, a restaurant in New Orleans' Uptown neighborhood.
Issue #155
03/19/2013
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Issue #155
03/19/2013
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Issue #155
03/19/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
03/19/2013
These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
Issue #155
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
02/24/2013
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
12/30/2012
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
12/15/2012
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
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