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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
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
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
10/03/2008
Pickled Beets and Hard-Cooked Eggs
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Issue #61
03/14/2002
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
01/23/2007
Gravlax with Blinis (Cured Salmon with Thin Pancakes)
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Issue #3