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03/02/2012
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
02/18/2012
Sarde in Saor (Sweet and Sour Sardines)
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
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
04/02/2002
Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
12/11/2012
Bacon-Wrapped Jalapeño Poppers
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.
Does Not Apply
01/27/2010
Baked Mushrooms with Smoked Mozzarella
Fresh mozzarella is a much more ubiquitous ingredient, but it's worth seeking out smoked mozzarella to top these simply baked mushrooms. Continue...
Does Not Apply
Source: The Purple Foodie