Appetizers Recipes and Menus

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Broil (11) Slow Cook (11) Grill/Barbecue (8) Roast (8) No Cook (6) Marinate (4) Poach (4) Stew (2) Stir-Fry (2) Brine (1) Freeze (1) Topic Recipe (170) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Course:Appetizers,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 02/17/2009 Stuffed Artichokes Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue. Issue #118 01/05/2009 Onion Tart with Goat Cheese This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies. Issue #117 10/10/2008 Lao Tomato Dip Charring the vegetables for this dip gives the dish a smoky flavor. Issue #115 10/10/2008 Spinach-and-Artichoke Dip For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Issue #115 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 10/10/2008 Steamed Fish Mousse Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups. Issue #115 09/18/2012 Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Issue #113 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 04/17/2008 Crab Rangoon This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's. Issue #111 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 07/13/2007 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 09/04/2007 Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan) These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures. Issue #97 09/04/2007 Tapas-Style Meatballs (Albóndigas en Salsa) These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid. Issue #97 09/04/2007 Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas) A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection. Issue #97 01/17/2008 Panfried Lamb Kebabs with Bulgur Pilav Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes. Issue #95 01/17/2008 Lamb Kebabs with Eggplant These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro. Issue #95 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 01/08/2008 Banda-Style Tuna Falafel A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint. Issue #94 « Previous 1 2 3 4 5 . . .9 Next »