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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
Smoked Bluefish Pâté
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Issue #86
12/05/2005
Seafood Pancake
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Issue #84
02/03/2009
Stilton and Bacon Cheesecakes
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Issue #82
02/13/2007
Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
Issue #81
01/11/2006
Cassava Crackers
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
Issue #81
12/12/2005
Lee Wan Ching's Sizzling Pepper and Salt Shrimp
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Issue #78
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
02/10/2010
Oyster Fritters
Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue...
Issue #77
10/05/2007
Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc)
Grill these oysters over grapevine cuttings if you can get them.
Issue #77
10/05/2007
Roasted Oysters with White Wine
Use an entre-deux-mers or other dry white wine for this dish.
Issue #77
10/05/2007
Broiled Stuffed Oysters
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Issue #77
03/06/2007
Summer Roll with Dipping Sauce
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
Issue #77
01/09/2006
Roasted Serrano Chiles
These chiles are a common bar snack in Monterrey.
Issue #76
01/09/2006
Hickory House Stuffed Pickles
Homemade pimento cheese spread is the filling or the unusual appetizer.
Issue #76
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
10/20/2005
Clams Casino
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Issue #69
05/03/2007
Tex-Mex Flaming Cheese
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
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