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Narrow Results You've Selected: Winter Appetizers Bake Remove all Source Saveur (51) Dana Treat (1) Eating Well Living Thin (1) Hot Off the Garlic Press (1) I Shot the Chef (1) Show all... Passionate About Baking (1) Rasa Malaysia (1) Recipe Girl (1) SF Gate (1) Six Course Dinner (1) The Cosmic Cowgirl (1) The Times of India (1) www.athoughtforfood.net (1) Difficulty Easy (42) Medium (17) Hard (2) Main Ingredient Vegetables (30) Cheese (27) Pork (12) Bread (7) Fish (6) Show all... Chicken (4) Fruit (4) Nuts (4) Tomato (4) Beans (3) Beef (3) Eggs (3) Shellfish (3) Duck (2) Potato (2) Chocolate (1) Game (1) Turkey (1) Whiskey & Bourbon (1) Cuisine American (21) French (12) Italian (11) Southern/Soul Food (5) Kid-Friendly (4) Show all... Vegetarian (4) English/Scottish (3) Quick & Easy (3) Simple (3) Asian (2) Cajun/Creole (2) Chinese (2) Classic (2) Mediterranean (2) Middle Eastern (2) Southwestern (2) African (1) Eastern European/Russian (1) Gluten-Free (1) Hawaiian (1) Indian (1) Kosher (1) Mexican (1) Moroccan (1) Other (1) Scandinavian (1) Occasion Christmas (16) Cocktail Party (14) Thanksgiving (5) Backyard BBQ (1) Birthday (1) Show all... Easter (1) Topic Recipe (63) 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 = "Technique:Bake"; var omni_prop8 = "Season:Winter,Course:Appetizers,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Broccoli Casserole Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia. Issue #150 03/20/2011 Maple Syrup-Roasted Tomatoes Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Issue #136 01/20/2010 Swiss Onion Tart This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue... Issue #125 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 03/10/2009 Oyster and Absinthe Dome This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course. Issue #119 02/04/2009 Salmon Tartare on Potato Crisps This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant. Issue #112 04/18/2008 Rumaki These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. Issue #111 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 01/16/2008 Sour Cream Rolls (Sárközi Tejfeles Büjtök) These soft and tangy rolls are the best when they're eaten still warm and gooey. Issue #96 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 05/09/2007 Detering Ranch Pecans Sweet and spicy, these pecans can be quite addictive—consume them at your own risk. Issue #90 03/01/2007 Hot Onion Soufflé More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties. Issue #78 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 12/12/2007 Rumaki This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii. Issue #71 05/09/2007 Southern-Style Gougères Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist. Issue #71 10/27/2005 Pâté Louise A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey. Issue #70 10/27/2005 Pheasant Terrine A country-style terrine topped with autumnal fruit jelly. Issue #70 05/03/2007 Sour Cream Nachos Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. Issue #68 07/08/2008 Oven-Dried Tomatoes (Tomates Séchées) Make a batch of these as a summertime snack. Issue #67 « Previous 1 2 3 4 Next »