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12/15/2012
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
09/09/2012
Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved.
Issue #150
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
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
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
04/12/2011
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Issue #137
03/09/2011
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
11/23/2010
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
02/05/2010
Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
Issue #127
11/11/2009
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Issue #125
09/04/2009
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
12/12/2007
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Issue #71
12/12/2007
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from Ą Sousceyrac, are classically French, too.
Issue #12
01/23/2007
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
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
12/11/2012
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
Does Not Apply
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