Cocktail Party (31)
Backyard BBQ (27)
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
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.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Grill these oysters over grapevine cuttings if you can get them.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
These chiles are a common bar snack in Monterrey.
Homemade pimento cheese spread is the filling or the unusual appetizer.
A delicious and easy appetizer sure to please your holiday guests.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
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.