Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Winter Saveur Chill Remove all Difficulty Easy (9) Medium (4) Hard (1) Main Ingredient Fish (5) Cheese (4) Beef (3) Eggs (2) Fruit (2) Show all... Potato (2) Vegetables (2) Game (1) Pork (1) Rice (1) Cuisine Scandinavian (4) American (3) French (2) Classic (1) Eastern European/Russian (1) Show all... English/Scottish (1) Greek (1) Japanese (1) Mexican (1) Southern/Soul Food (1) Tex-Mex (1) Vegan (1) Vegetarian (1) Occasion Christmas (6) Cocktail Party (2) Backyard BBQ (1) Birthday (1) Topic Recipe (15) 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:Chill"; var omni_prop8 = "Course:Appetizers,Season:Winter,Source:Saveur,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 04/10/2008 Lemon and Coriander Marinated Olives Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. Issue #111 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 10/27/2005 Pheasant Terrine A country-style terrine topped with autumnal fruit jelly. Issue #70 10/30/2007 Larry's Firecracker Latke Poppers These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. Issue #63 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 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 11/02/2000 Small Ground Beef Sausages It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Issue #24 12/12/2007 Pickled Herring A swedish feast would not be complete without pickled herring. Issue #23 12/12/2007 Beet and Herring Salad Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us. Issue #23 01/23/2007 Gravlax with Blinis (Cured Salmon with Thin Pancakes) 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) Issue #3 01/30/2012 Blood Orange Salsa This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado. Does Not Apply