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Narrow Results You've Selected: Easy Christmas Appetizers Remove all Source Saveur (47) Eating Well Living Thin (2) Dianasaur Dishes (1) Diet, Dessert and Dogs (1) Epicurious (1) Show all... Food Channel (1) Kayotic Kitchen (1) La Fuji Mama (1) Passionate About Baking (1) Peppercorn Press (1) Recipe Girl (1) She Wears Many Hats (1) Sippity Sup (1) Six Course Dinner (1) Sunita's World (1) The Other Side of Fifty (1) The Purple Foodie (1) Main Ingredient Vegetables (24) Cheese (22) Bread (10) Fish (10) Pork (10) Show all... Shellfish (9) Fruit (6) Eggs (5) Nuts (4) Beef (3) Potato (3) Lamb (2) Beans (1) Chicken (1) Chocolate (1) Rice (1) Whiskey & Bourbon (1) Cuisine American (25) Vegetarian (10) Quick & Easy (9) Scandinavian (9) French (8) Show all... Italian (8) Simple (7) Kosher (5) Gluten-Free (4) Kid-Friendly (4) Classic (3) Southern/Soul Food (3) Asian (2) English/Scottish (2) Mediterranean (2) Middle Eastern (2) German (1) Greek (1) Hawaiian (1) Jewish (1) Mexican (1) Other (1) Southwestern (1) Spanish/Portuguese (1) Season Winter (31) Fall (21) Summer (12) Spring (10) Technique Bake (17) No Cook (15) Chill (7) Fry (6) Saute (6) Show all... Broil (4) Roast (4) Marinate (3) Braise (1) Brine (1) Grill/Barbecue (1) Poach (1) Slow Cook (1) Topic Recipe (64) 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 = "Course:Appetizers"; var omni_prop8 = "Difficulty:Easy,Occasion:Christmas,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 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 09/10/2011 Techina (Tahini Dip) Brightened with lemon and garlic, tahini becomes a bright, creamy dip. Issue #141 11/17/2010 Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Issue #134 11/11/2009 Deviled Eggs Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue. Issue #125 11/24/2008 Salami and Chopped Egg Canapés with Fines Herbes Butter Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well. Issue #116 11/24/2008 Ham Spread and Olive Canapés This kitschy cocktail food of the 30’ is back for the holidays. Issue #116 11/24/2008 Canapés with Chutney Butter Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. Issue #116 11/12/2008 Roquefort and Walnut Canapés This creamy blue cheese spread makes the perfect counterpoint to crisp toast. Issue #116 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 01/25/2008 Asparagus with Osetra Caviar This vegetable dish is a work of art in both appearance and flavor. Issue #94 11/16/2007 Crab Rangoon This over-the-top elaboration of fried wontons is an enduringly popular appetizer. Issue #80 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 10/05/2007 Roasted Oysters with White Wine Use an entre-deux-mers or other dry white wine for this dish. Issue #77 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 12/12/2007 Rumaki This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii. Issue #71 12/12/2007 Belgian Endive Spears with Curried Crab Salad A delicious and easy appetizer sure to please your holiday guests. Issue #71 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 11/16/2007 Little Toasts with Smoked Mozzarella and Anchovies An easy to make appetizer of salty anchovies and melted mozzarella. Issue #63 03/01/2007 Timbale of Osetra Caviar, Crabmeat, and Avocado One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest. Issue #51 10/03/2001 Aunt Marie's Pork and Veal Pâté Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture. Issue #47 « Previous 1 2 3 4 Next »