Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Stew Recipe Remove all Source Saveur (10) Difficulty Easy (6) Medium (2) Main Ingredient Vegetables (5) Beans (3) Beef (3) Chicken (3) Bread (2) Show all... Eggs (2) Pork (2) Rice (2) Cheese (1) Fruit (1) Cuisine Classic (3) Gluten-Free (3) Vegetarian (3) Mexican (2) African (1) Show all... Asian (1) Cajun/Creole (1) Central/South American (1) English/Scottish (1) French (1) Indian (1) Jewish (1) Middle Eastern (1) Season Fall (2) Winter (2) Occasion Thanksgiving (1) 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 = "Topic:Recipe"; var omni_prop8 = "Course:Appetizers,Technique:Stew,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/06/2012 Sweet and Sour Potted Meatballs The recipe for these potted meatballs is adapted from Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited (Ten Speed Press, 2008). Issue #151 09/05/2012 Ful Medames (Stewed Fava Beans) Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. Issue #150 09/04/2012 Mulligatawny The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. Issue #150 09/04/2012 Locro (Argentine Hominy Stew) In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color. Issue #150 07/17/2012 Frijoles de Olla (Stewed Pot Beans) These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Issue #149 11/11/2011 Grilled Leeks and Stewed Garlic on Toast This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables. Issue #75 01/30/2009 Pork Belly Soft-Tofu Hot Pot The recipe is from Ktown's popular B.C.D Tofu House. Issue #46 02/27/2013 Menu: A Warming Mexican Dinner Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter. Does Not Apply 10/24/2012 Menu: A Southern Gumbo Supper A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink. Does Not Apply 09/07/2011 Pear, Shallot, and Delicata Squash Soup Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup. Does Not Apply