American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Appetizers Remove all Source Saveur (180) New York Times (5) Chow (4) Smitten Kitchen (4) The Kitchn (4) Show all... 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Chill (15) Roast (13) Broil (11) Marinate (7) Steam (7) Poach (6) Brine (3) Slow Cook (3) Braise (2) Freeze (1) Microwave (1) Stir-Fry (1) Topic Recipe (277) 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 = "Cuisine:American,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 11/24/2008 Salami and Chopped Egg Canapés with Fines Herbes Butter Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well. Issue #116 11/24/2008 Ham Spread and Olive Canapés This kitschy cocktail food of the 30’ is back for the holidays. Issue #116 11/24/2008 Canapés with Chutney Butter Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. Issue #116 11/12/2008 Roquefort and Walnut Canapés This creamy blue cheese spread makes the perfect counterpoint to crisp toast. Issue #116 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 02/04/2009 Salmon Tartare on Potato Crisps This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant. Issue #112 04/09/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 02/12/2008 Caramelized Green Beans Slowly cooking green beans over low heat in a generous amount of butter renders them sweet and tender. Issue #109 12/19/2007 Tomato-Orange Aspic This easy-to-prepare first course captures the essence of summer. Issue #108 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 08/23/2007 Cauliflower Fritters These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior. Issue #105 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 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 03/01/2007 Shrimp Cocktail No dish showcases shrimp as simply and elegantly as shrimp cocktail. Issue #100 09/04/2007 Buckwheat Crêpes with Pork Pâté (Ployes with Cretons) These buckwheat crepes with pork pate are part pancake, part crepe, part flatbread, and totally delicious. Issue #97 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 10/02/2012 Buffalo Wings True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Issue #92 05/09/2007 Detering Ranch Pecans Sweet and spicy, these pecans can be quite addictive—consume them at your own risk. Issue #90 05/09/2007 Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits This recipe is a clever and tasty version of the Southern classic. Issue #86 « Previous 1 2 3 4 5 . . .14 Next »