Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
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)