American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Appetizers Vegetables Remove all Source Saveur (61) New York Times (3) About.com (2) Eating Well Living Thin (2) My Kitchen Snippets (2) Show all... 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Roast (7) Chill (6) Broil (4) Poach (3) Brine (2) Slow Cook (2) Steam (2) Braise (1) Marinate (1) Stir-Fry (1) Topic Recipe (104) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Cuisine:American,Course:Appetizers,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Fried Curly Parsley Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup. Issue #153 01/02/2013 Beef Brisket and Picadillo-Stuffed Empanadas Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas. Issue #152 11/15/2012 Okra Pickles Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal. Issue #151 03/20/2013 Broccoli Casserole Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia. Issue #150 02/21/2012 Tofu Wanzi (Fried Tofu and Bacon Fritters) China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin. Issue #144 01/10/2012 Frito Pie This recipe for Southwestern chili-topped corn chips comes from Mabel's Smokehouse, an Oklahoma-style barbecue restaurant in Brooklyn, New York. Issue #144 12/19/2011 Homemade Jalapeño Poppers Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating. Issue #144 11/08/2011 Beer-Battered Onion Rings A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings. Issue #142 10/30/2011 Parsley and Onion Salad Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower. Issue #142 10/30/2011 Homemade French Onion Dip Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh. Issue #142 03/19/2010 Beet and Goat Cheese Napoleons These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Continue... Issue #127 02/05/2010 Eggplant Spread Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan. Issue #127 10/13/2009 Shrimp and Pickled Celery In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled. Issue #124 03/19/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 03/08/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 04/19/2012 Grilled Baby Artichokes Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis. Issue #118 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 02/17/2009 Braised Artichokes These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009). Issue #118 10/10/2008 Spinach-and-Artichoke Dip For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Issue #115 « Previous 1 2 3 4 5 . . .6 Next »