Appetizers Recipes and Menus

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Birthday (2) Topic Recipe (75) 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 = "Technique:Bake"; var omni_prop8 = "Course:Appetizers,Difficulty:Easy,Source:Saveur,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Broccoli Casserole Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia. Issue #150 10/05/2012 Gougères (Cheese Puffs) These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese. Issue #150 09/11/2012 Twice-Baked Potatoes The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins. Issue #150 03/09/2012 Crab Imperial This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. Issue #145 04/19/2013 Onion and Poppy Seed Bialys These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Issue #142 12/28/2012 Pão de Queijo If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Issue #136 03/20/2011 Maple Syrup-Roasted Tomatoes Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Issue #136 11/23/2010 Pissaladières (Onion and Anchovy Tarts) Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Issue #134 11/10/2010 Cheese Straws We based this recipe on one in Joseph E. Dabney's The Food, Folklore, and Art of Lowcountry Cooking (Cumberland House, 2010). Issue #134 10/06/2010 Escargots à la Bourguignonne (Snails in Garlic–Herb Butter) Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish. Issue #133 05/22/2013 Lahmacun (Flatbread with Lamb and Tomatoes) Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly. Issue #132 07/18/2010 Feta Tart (Alevropita) Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Issue #131 05/24/2010 Olive Oil–Marinated Goat Cheese When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette. Issue #130 03/05/2013 Angeli Caffe's Focaccia Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat. Issue #127 04/25/2012 Fennel and Herb Phyllo Pastries (Hortopita) These Greek pastries unite a buttery crust with bright-tasting fennel and feta. Continue... Issue #127 01/14/2010 Tuna Melt Canapés Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue... Issue #126 01/20/2010 Swiss Onion Tart This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue... Issue #125 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 12/29/2009 Focaccia with Tomatoes and Olives This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue... Issue #120 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 « Previous 1 2 3 4 Next »