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Narrow Results You've Selected: Easy Recipe Appetizers Chill Remove all Source Saveur (34) All Recipes (1) Egullet (1) Laylita's Recipes (1) She Wears Many Hats (1) Show all... eNourishment (1) Main Ingredient Vegetables (14) Cheese (10) Eggs (6) Fruit (6) Fish (5) Show all... Tomato (4) Bread (2) Chicken (2) Potato (2) Shellfish (2) Beef (1) Nuts (1) Pork (1) Rice (1) Shrimp (1) Cuisine American (14) Greek (4) Scandinavian (4) French (3) Central/South American (2) Show all... Eastern European/Russian (2) Indian (2) Mediterranean (2) Southern/Soul Food (2) African (1) Asian (1) Japanese (1) Jewish (1) Mexican (1) Middle Eastern (1) Other (1) Spanish/Portuguese (1) Season Summer (11) Winter (9) Spring (8) Fall (7) Occasion Christmas (7) Cocktail Party (2) Backyard BBQ (1) Easter (1) 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 = "Technique:Chill"; var omni_prop8 = "Difficulty:Easy,Topic:Recipe,Course:Appetizers,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 11/18/2010 Töltött Tojás (Chicken Liver-Stuffed Eggs) Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. Issue #134 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 04/26/2013 Japanese Pickled Cucumbers (Kyuri Zuke) The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991). Issue #130 04/05/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 12/16/2009 Herbed Olives Use a mixture of firm brined olives to make this dish. Issue #126 12/16/2009 Marinated Mushrooms This easy appetizer can be served warm or chilled. Issue #126 03/09/2009 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 07/18/2008 Russian Pickled Watermelon These savory pickles are as gorgeous as they are delicious. Issue #113 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 04/10/2008 Lemon and Coriander Marinated Olives Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. Issue #111 12/19/2007 Tomato-Orange Aspic This easy-to-prepare first course captures the essence of summer. Issue #108 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 03/01/2007 Shrimp Cocktail No dish showcases shrimp as simply and elegantly as shrimp cocktail. Issue #100 01/17/2008 Polenta Fries with Spicy Garlic Dipping Sauce These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice. Issue #95 01/28/2008 Nopales Salad with Jalapeño Dressing Beneath the prickly exterior of nopales lies pure, delicious flavor. Issue #92 03/06/2007 Goan Avocado Salad More a dip than a salad, this “guacamole” boasts a flavorful Indian flair. Issue #90 03/06/2007 Magical Muhammara An exotic blend of spices, nuts, and tomato makes this dip something special. Issue #85 11/16/2007 Mille-Feuille with Two Goat Cheeses A symphony of flaky puff pastry and creamy goat cheese. Issue #83 02/24/2010 Marinated Goat Cheese At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. Continue... Issue #80 « Previous 1 2 Next »