Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: No Cook Appetizers Saveur Remove all Difficulty Easy (16) Main Ingredient Cheese (7) Shellfish (5) Vegetables (5) Fish (3) Bread (2) Show all... Nuts (1) Pork (1) Tomato (1) Cuisine American (16) Cajun/Creole (1) French (1) Season Spring (9) Summer (9) Winter (5) Occasion Easter (2) Christmas (1) Cocktail Party (1) Topic Recipe (16) 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 = "Source:Saveur"; var omni_prop8 = "American,Technique:No Cook,Course:Appetizers,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/17/2009 Rascal House Whitefish Salad We love this creamy salad on a toasted bagel half, topped with tomato and onion slices. Issue #118 12/19/2007 Tomato-Orange Aspic This easy-to-prepare first course captures the essence of summer. Issue #108 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 12/27/2011 Chèvre with Herbs, Olive Oil, and Lemon Zest A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese. Issue #83 01/09/2006 Hickory House Stuffed Pickles Homemade pimento cheese spread is the filling or the unusual appetizer. Issue #76 03/19/2007 Baby Spinach and Stone Crab Salad Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat. Issue #57 03/19/2007 Chilled Stone Crab Claws with Mustard Sauce Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor. Issue #57 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 02/27/2002 Tapenade We love this tapanade spread on toast. Issue #40 12/12/2007 Maytag Blue Cheese Dip This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue. Issue #31 11/08/2000 Crab Louie Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets. Issue #25 11/16/2007 Cheddar Cheese Log This retro hors d'oeuvre is still delicious after all these years. Issue #23 01/23/2007 The Harrisons’ Olivade This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket. Issue #4 04/04/2013 Crab Maison A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread. Does Not Apply 11/11/2009 Ham, Cream Cheese, and Red Pepper Jelly Canapés These ultra-simple, elegant snacks are served by home cooks in the American South. Does Not Apply