Saveur.com - Authentic Recipes, Food, Drinks and Travel

14 results
Narrow Results You've Selected: Spring Chill Saveur Appetizers Remove all Difficulty Easy (8) Medium (4) Hard (1) Main Ingredient Cheese (4) Vegetables (4) Eggs (2) Fish (2) Nuts (2) Show all... Chicken (1) Fruit (1) Pork (1) Potato (1) Rice (1) Shellfish (1) Tomato (1) Cuisine American (7) Mexican (2) Australia/New Zealand (1) Chinese (1) English/Scottish (1) Show all... Italian (1) Scandinavian (1) Tex-Mex (1) Vegan (1) Vegetarian (1) Occasion Backyard BBQ (1) Birthday (1) Christmas (1) Cocktail Party (1) Easter (1) Show all... Thanksgiving (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:Spring,Technique:Chill,Source:Saveur,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 03/09/2009 Stuffed Celery 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. Issue #119 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 01/28/2008 Nopales Salad with Jalapeño Dressing Beneath the prickly exterior of nopales lies pure, delicious flavor. Issue #92 02/03/2009 Stilton and Bacon Cheesecakes Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary. Issue #82 10/30/2007 Larry's Firecracker Latke Poppers These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. Issue #63 08/17/2005 Chicken Terrine with Macadamia Nuts This recipe is based on a terrine created by Brisbane chef Philip Johnson. Issue #57 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 04/11/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 10/24/2000 Currant Tomato Parfait The texture of the jellied tomato consommé should have the consistency of a very soft custard. Issue #36 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32 01/23/2007 Eggplant Terrine The lovely terrine offers a beautiful presentation and a perfect marriage of flavors. Issue #2 01/30/2012 Blood Orange Salsa This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado. Does Not Apply