We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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