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).
This easy appetizer can be served warm or chilled.
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.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.
An exotic blend of spices, nuts, and tomato makes this dip something special.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This is a classic from the Woman's Industrial Exchange in Baltimore.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Leeks come together with raisins and pancetta in a unique and savory filling for empanadas. If you can't find empanada dough in your supermarket or Spanish grocers, try using a large glass to cut out circles of dough from puff pastry sheets. Continue...
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Source: Laylita's Recipes