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02/18/2012
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/18/2012
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
02/18/2012
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Issue #145
02/18/2012
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
Issue #145
02/18/2012
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
02/18/2012
Serve these garlicky shrimp with lots of crusty bread.
Issue #145
02/18/2012
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
02/12/2012
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
Issue #145
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
02/21/2012
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
02/17/2012
The Good Cook series of cookbooks is filled with timeless classics. Among our favorite recipes is this one for canapés made with herb and shrimp butters.
Issue #144
01/23/2012
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
Issue #144
01/18/2012
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
01/10/2012
This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York.
Issue #144
12/20/2011
Roberto Santibañez, chef at Fonda restaurant in Brooklyn, New York, shared his recipe for this bracing seafood cocktail, a popular Mexican hangover cure.
Issue #144
12/20/2011
Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike.
Issue #144
12/19/2011
This silky, cumin-laced chickpea spread gets contrasting texture and a savory boost from mushrooms.
Issue #144
12/19/2011
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Issue #144
11/09/2011
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
11/09/2011
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
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