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11/16/2007
Javanese Lamb Sate with Peanut Sauce
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Issue #80
12/02/2011
Swedish Pickled Crudites
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter.
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11/24/2009
Marinated Mozzarella and Olives
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
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Source: Sippity Sup