Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Saveur Saute Remove all Difficulty Easy (56) Medium (36) Hard (3) Main Ingredient Vegetables (41) Cheese (17) Shellfish (16) Pork (15) Beef (11) Show all... Fish (10) Bread (9) Shrimp (8) Tomato (8) Rice (6) Chicken (5) Beans (4) Duck (4) Eggs (4) Nuts (4) Pasta (4) Potato (4) Fruit (2) Lamb (2) Wine (1) Cuisine Italian (20) American (16) French (14) Spanish/Portuguese (7) Greek (6) Show all... Cajun/Creole (4) Chinese (4) Mexican (4) Middle Eastern (4) Asian (3) Gluten-Free (3) Southern/Soul Food (3) Central/South American (2) Eastern European/Russian (2) Jewish (2) Scandinavian (2) Vegetarian (2) African (1) Australia/New Zealand (1) Caribbean (1) Classic (1) German (1) Indian (1) Japanese (1) Mediterranean (1) Other (1) Vegan (1) Season Fall (29) Winter (29) Spring (26) Summer (21) Occasion Christmas (6) Cocktail Party (5) Easter (3) Thanksgiving (3) Topic Recipe (100) 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 = "Technique:Saute"; var omni_prop8 = "Course:Appetizers,Source:Saveur,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 12/05/2005 Escabeche of Fresh Sardines The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook. Issue #84 12/15/2005 Chicken Liver Mousse A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill. Issue #79 01/11/2006 Steam Clams with Ham in White Wine We based this recipe on one used at Cal Pep restaurant in Barcelona. Issue #78 12/06/2005 Chicken Livers with Bacon, Pickled Onions, Zante Grapes, and Watercress This dish is a popular selection and appears in many variations on the Zuni menu. Issue #77 11/16/2007 Crostini of Wild Mushrooms A variety of fresh wild mushrooms enhance this dish. Issue #75 10/27/2005 Pâté Louise A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey. Issue #70 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 09/01/2005 Stuffed Grape Leaves This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too. Issue #60 08/30/2005 Duck Bresaola with Barlotti and Red Onion Jam You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets. Issue #59 08/10/2005 Sweetbreads with Black Mushrooms and Oyster Sauce This dish was served at Ports, the infamous LA hangout. Issue #56 11/03/2011 Treviso and Gorgonzola Tart This tart combines delicately flavored treviso with pungent gorgonzola. Issue #51 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 03/06/2007 Chicken Saté with Spiced Peanut Sauce and a Chile and Sweet Soy Sauce Condiment An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces. Issue #44 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Whole Wheat Spaghetti with Anchovy Sauce The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice. Issue #38 06/21/2007 Marinated Sardines This centuries-old dish was a favorite of Venetian sailors. Issue #38 10/23/2000 Empanadas Empanadas are a ubiquitous snack in Argentina. Issue #35 03/08/2007 Foie Gras with Pineapple and Pistachios This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room. Issue #32 « Previous 1 2 3 4 5 Next »