The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue..
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
This is a simple yet tasty version of the Tex-Mex classic.
Simple and delicious, these tasty puffs are sure to please.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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