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

15 results
Narrow Results You've Selected: Chill American Appetizers Remove all Source Saveur (13) She Wears Many Hats (1) eNourishment (1) Difficulty Easy (14) Medium (1) Main Ingredient Cheese (6) Vegetables (6) Eggs (3) Tomato (3) Fruit (1) Show all... Potato (1) Rice (1) Shellfish (1) Season Summer (9) Spring (7) Winter (3) Fall (1) Occasion Christmas (2) Easter (1) Thanksgiving (1) Topic Recipe (15) 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 = "Technique:Chill,Cuisine:American,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 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 12/19/2007 Tomato-Orange Aspic This easy-to-prepare first course captures the essence of summer. Issue #108 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 03/01/2007 Shrimp Cocktail No dish showcases shrimp as simply and elegantly as shrimp cocktail. Issue #100 11/16/2007 Mille-Feuille with Two Goat Cheeses A symphony of flaky puff pastry and creamy goat cheese. Issue #83 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 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 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 10/24/2000 Chanterelle Butter At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer. Issue #36 12/12/2007 Maytag Blue Cheese Dip This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue. Issue #31 01/23/2007 Eggplant Terrine The lovely terrine offers a beautiful presentation and a perfect marriage of flavors. Issue #2 12/06/2009 Apple Cinnamon Fruit Dip Cool Greek yogurt makes the perfect dip for fruit with the addition of cinnamon, honey, and applesauce. Continue... Does Not Apply Source: eNourishment 11/24/2009 Pumpkin Dip A creamy, sweet dip flavored with pumpkin puree is perfect for dipping fruits or gingersnap cookies. Does Not Apply Source: She Wears Many Hats