Saveur.com - Authentic Recipes, Food, Drinks and Travel

296 results
Narrow Results You've Selected: Appetizers Remove all Source Saveur (196) New York Times (5) Chow (4) Smitten Kitchen (4) The Kitchn (4) Show all... About.com (2) Amateur Gourmet (2) Coconut & Lime (2) Delish (2) Eating Well Living Thin (2) Epicurious (2) Laylita's Recipes (2) My Kitchen Snippets (2) 5 Second Rule (1) All Recipes (1) Always Order Dessert (1) Chubby Hubby (1) Citron & Vanille (1) Damn Yankee (1) Dianasaur Dishes (1) Diet, Dessert and Dogs (1) Eggs on Sunday (1) Fare to Remember (1) Food Channel (1) Furey and the Feast by Cynthia Furey (1) Gastronomy (1) Gourmet (1) Herbivoracious (1) How To Cook a Wolf (1) Huffington Post (1) I Shot the Chef (1) I'm Mad and I Eat (1) Jamie Oliver (1) Kirbie Cravings (1) Kitchenist (1) Leslie Land (1) Life's Ambrosia (1) Los Angeles Times (1) Lunch in a Box (1) My Last Bite (1) No Fear Entertaining (1) Nosheteria (1) Not Without Salt (1) Passionate About Baking (1) Peppercorn Press (1) Pham Fatale (1) Picky Cook (1) Purple Foodie (1) Ravenous Couple (1) Recipe Girl (1) SF Gate (1) Sassafras Cafe (1) Sassy Radish (1) Serious Eats (1) She Craves (1) She Wears Many Hats (1) Simply Recipes (1) Sippity Sup (1) Six Course Dinner (1) Steffen's Dinners (1) Sunita's World (1) Table Talk (1) The Comfort is Always Here (1) The Cosmic Cowgirl (1) The Expatriate's Kitchen (1) The Hungry Mouse (1) The Other Side of Fifty (1) The Purple Foodie (1) Tokyo Terrace (1) Tuesday Recipe (1) Une-Deux Senses (1) Vegan Yum Yum (1) Washington Post (1) We Heart Food (1) Well Fed (1) Yumblog (1) eNourishment (1) shem tov v' ta'am tov (1) simplyrecipes.com (1) www.athoughtforfood.net (1) Difficulty Easy (229) Medium (32) Hard (6) Main Ingredient Vegetables (110) Cheese (76) Shellfish (42) Bread (34) Pork (31) Show all... Eggs (25) Fish (21) Nuts (21) Potato (20) Fruit (19) Shrimp (14) Beef (11) Chicken (11) Tomato (11) Pasta (4) Beans (3) Duck (3) Rice (3) Turkey (3) Lamb (2) Chocolate (1) Game (1) Whiskey & Bourbon (1) Cuisine American (277) Italian (14) Central/South American (13) French (12) Southern/Soul Food (11) Show all... Gluten-Free (10) Vegetarian (9) Classic (8) Asian (7) Greek (5) Kid-Friendly (5) Japanese (4) Vegan (4) Cajun/Creole (3) Chinese (3) Mediterranean (3) Mexican (3) Quick & Easy (3) African (2) Eastern European/Russian (2) Indian (2) Jewish (2) Scandinavian (2) Southwestern (2) Caribbean (1) English/Scottish (1) German (1) Middle Eastern (1) Other (1) Spanish/Portuguese (1) Thai (1) Vietnamese (1) Season Summer (98) Spring (72) Winter (65) Fall (48) Occasion Cocktail Party (55) Christmas (32) Backyard BBQ (19) Thanksgiving (14) Easter (11) Show all... Birthday (3) Technique Bake (76) Fry (64) Saute (28) Grill/Barbecue (24) No Cook (21) Show all... Chill (19) Roast (13) Broil (12) Steam (9) Marinate (7) Poach (6) Brine (3) Slow Cook (3) Braise (2) Freeze (1) Microwave (1) Stew (1) Stir-Fry (1) Topic Recipe (296) 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 = "Course:Appetizers"; var omni_prop8 = "American,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 12/17/2010 Mortadella Smear Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive. Issue #135 12/17/2010 Southern-Style Deviled Eggs The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish. Issue #135 12/17/2010 Deviled Eggs with Smoked Trout Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us. Issue #135 05/25/2010 Yankee Fish Cakes These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts. Issue #130 05/24/2010 Roasted Tomatoes This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken. Issue #130 05/24/2010 Olive Oil–Marinated Goat Cheese When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette. Issue #130 03/20/2010 Beet and Goat Cheese Napoleons These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Continue... Issue #127 02/05/2010 Eggplant Spread Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan. Issue #127 01/14/2010 Tuna Melt Canapés Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue... Issue #126 12/16/2009 Bacon-Wrapped Sardines King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver. Issue #126 11/11/2009 Deviled Eggs Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue. Issue #125 10/13/2009 Shrimp and Pickled Celery In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled. Issue #124 05/28/2010 Crab-Stuffed Jalapeños This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue... Issue #121 12/24/2009 Oysters Gilhooley This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue... Issue #121 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 03/09/2009 Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. Issue #119 04/20/2012 Grilled Baby Artichokes Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis. Issue #118 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 « Previous 1 2 3 4 5 . . .15 Next »