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Narrow Results You've Selected: Fall Chill Appetizers Remove all Source Saveur (14) Difficulty Easy (7) Medium (4) Hard (2) Main Ingredient Beef (3) Fish (3) Vegetables (3) Fruit (2) Pork (2) Show all... Beans (1) Cheese (1) Duck (1) Eggs (1) Game (1) Potato (1) Cuisine French (3) Scandinavian (2) American (1) Eastern European/Russian (1) English/Scottish (1) Show all... Greek (1) Italian (1) Japanese (1) Mexican (1) Other (1) Southern/Soul Food (1) Tex-Mex (1) Vegan (1) Vegetarian (1) Occasion Christmas (3) Backyard BBQ (1) Birthday (1) Cocktail Party (1) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Appetizers"; var omni_prop8 = "Season:Fall,Technique:Chill,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 04/10/2008 Lemon and Coriander Marinated Olives Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. Issue #111 01/17/2008 Polenta Fries with Spicy Garlic Dipping Sauce These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice. Issue #95 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 10/27/2005 Pheasant Terrine A country-style terrine topped with autumnal fruit jelly. Issue #70 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 08/30/2005 Duck Bresaola with Barlotti and Red Onion Jam You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets. Issue #59 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 11/02/2000 Small Ground Beef Sausages It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Issue #24 12/12/2007 Pickled Herring A swedish feast would not be complete without pickled herring. Issue #23 12/12/2007 Beet and Herring Salad Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us. Issue #23 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4 01/30/2012 Blood Orange Salsa This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado. Does Not Apply