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.
These rice fritters have a creamy center and a slightly crisp exterior.
This easy-to-prepare first course captures the essence of summer.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
A symphony of flaky puff pastry and creamy goat cheese.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This is a classic from the Woman's Industrial Exchange in Baltimore.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.