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.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
This easy-to-prepare first course captures the essence of summer.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Homemade pimento cheese spread is the filling or the unusual appetizer.
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
A diverse mix of flavors inspires a deliciously tender lobster dish.
We love this tapanade spread on toast.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
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.
This retro hors d'oeuvre is still delicious after all these years.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
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.
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These ultra-simple, elegant snacks are served by home cooks in the American South.
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