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Fry (6) Marinate (4) Chill (2) Stew (2) Roast (1) Topic Recipe (82) 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:Bread"; var omni_prop8 = "Difficulty:Easy,Course:Appetizers,Main Ingredient:Bread"; var omni_pageName="saveur:"+omni_prop12; 05/06/2013 Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) A simple salad adds fresh contrast to fried strips of pizza dough. Issue #156 12/15/2012 Devils on Horseback In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon. Issue #153 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 10/05/2012 Gougères (Cheese Puffs) These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese. Issue #150 07/15/2012 Chalupas Poblanas (Thick Tortillas Fried with Salsa) These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. Issue #149 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 04/19/2013 Onion and Poppy Seed Bialys These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Issue #142 04/12/2011 Egg And Watercress Sandwich If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches. Issue #137 12/17/2010 Mortadella Smear Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive. Issue #135 11/18/2010 Paprikás Libamáj (Paprika Foie Gras on Toast) Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. Issue #134 11/17/2010 Fondue au Crémant (Fondue with Sparkling Wine) This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland. Issue #134 05/22/2013 Lahmacun (Flatbread with Lamb and Tomatoes) Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly. Issue #132 03/05/2013 Angeli Caffe's Focaccia Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat. Issue #127 09/26/2012 Spanish-Style Toast with Tomato (Pan Con Tomate) This snack calls for good-quality olive oil and a ripe tomato. Continue... Issue #126 01/14/2010 Tuna Melt Canapés Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue... Issue #126 01/22/2010 Hummus with Tahini This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds. Continue... Issue #124 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 12/29/2009 Focaccia with Tomatoes and Olives This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue... Issue #120 03/20/2013 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 « Previous 1 2 3 4 5 Next »