These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
An easy to make appetizer of salty anchovies and melted mozzarella.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Herring and Beet Salad
Does Not Apply