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03/12/2012
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
Issue #145
10/31/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
05/20/2013
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush.
Does Not Apply
05/13/2013
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
03/14/2013
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
02/14/2013
Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
Does Not Apply
12/26/2012
This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.
Does Not Apply
12/11/2012
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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12/11/2012
Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.
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12/11/2012
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
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03/08/2012
This vegetal variation on the margarita includes kale juice and ginger.
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02/13/2012
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
Does Not Apply
01/30/2012
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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12/02/2011
Infused with fragrant spices and aromatics, these pickled vegetables
are flavorful alternative to a traditional crudite platter.
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12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
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09/01/2011
This jammy tomato-vanilla bean preserves recipe is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes.
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08/26/2011
This cool but spicy relish is the perfect partner for hot cornmeal-okra fritters.
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08/18/2011
A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.
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07/07/2011
Sweet Miso Corn Cakes with Basil Parsley Pesto
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