Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Saveur Shellfish Saute Remove all Difficulty Easy (9) Medium (5) Cuisine American (4) Italian (4) Cajun/Creole (3) Spanish/Portuguese (2) Eastern European/Russian (1) Show all... French (1) German (1) Gluten-Free (1) Japanese (1) Season Spring (6) Summer (6) Winter (3) Fall (2) Occasion Christmas (2) Topic Recipe (16) 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:Saute"; var omni_prop8 = "Course:Appetizers,Source:Saveur,Main Ingredient:Shellfish,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 04/14/2013 Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen. Issue #155 05/25/2010 Razor Clams with Chiles and Garlic (navajas al ajillo) Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market. Issue #130 08/26/2011 Linguine with Clams and Chiles As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue... Issue #129 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 07/13/2007 Poached Shrimp and Sautéed Scallops This Russian preparation is a delightful and simple dish of scallops and shrimp. Issue #104 07/13/2007 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 01/11/2006 Steam Clams with Ham in White Wine We based this recipe on one used at Cal Pep restaurant in Barcelona. Issue #78 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 11/30/2007 Scallops with Pesto The garlicky pesto is a perfect match for sweet, silky scallops. Issue #31 03/14/2002 Stuffed Squid with Lobster Sauce Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings. Issue #20 12/04/2000 Oyster and Mountain Potato with Sauce Oysters in Japan are a cherished taste of the sea in early winter. Issue #16 03/01/2007 Barbecued Oysters Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did. Issue #7 04/02/2013 Menu: A Classic New Orleans Dinner This menu, featuring authentic restaurant recipes from New Orleans, is dedicated to the best seafood and the boldest flavors of the Big Easy. Does Not Apply 09/30/2011 Almond-Flour Crab Cakes with Lemon Aioli The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake. Does Not Apply