Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Eggs Recipe Remove all Source Saveur (52) Amateur Gourmet (1) Bella Online (1) Chow (1) Citron & Vanille (1) Show all... Damn Yankee (1) Delish (1) Eating Well Living Thin (1) Furey and the Feast by Cynthia Furey (1) Gastronomy (1) I'm Mad and I Eat (1) Just Hungry (1) La Fuji Mama (1) Life's Ambrosia (1) shem tov v' ta'am tov (1) Difficulty Easy (46) Medium (12) Cuisine American (23) French (15) Italian (9) Jewish (5) Classic (4) Show all... Eastern European/Russian (3) Gluten-Free (3) Spanish/Portuguese (3) Vegetarian (3) Asian (2) Cuban (2) English/Scottish (2) Japanese (2) Mexican (2) African (1) Caribbean (1) Central/South American (1) Chinese (1) Healthy (1) Middle Eastern (1) Quick & Easy (1) Scandinavian (1) Season Winter (20) Summer (18) Spring (9) Fall (6) Occasion Cocktail Party (9) Christmas (7) Easter (3) Thanksgiving (3) Backyard BBQ (1) Technique Fry (20) Bake (12) Chill (7) No Cook (6) Saute (6) Show all... Marinate (2) Poach (2) Slow Cook (2) Stew (2) Broil (1) Roast (1) 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 = "Topic:Recipe"; var omni_prop8 = "Course:Appetizers,Main Ingredient:Eggs,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 07/18/2008 Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. Issue #113 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 10/02/2007 Mushroom and Potato Frittata A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes. Issue #106 10/02/2007 Udon with Soft-Boiled-Egg Tempura A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs. Issue #106 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 09/04/2007 Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan) These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures. Issue #97 01/25/2008 Corn Cakes with Eggs Scrambled with Onions and Cabrales This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas. Issue #93 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 11/16/2007 Hickory House Deviled Eggs We add mashed potato to the filling of this traditional hors d'oeuvre. Issue #76 10/30/2007 Wild Herb Frittata In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs. Issue #75 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 03/01/2002 Aïoli with Young Vegetables The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best. Issue #44 06/14/2007 Meat-Stuffed Potato Croquettes These croquettes can also be filled with chicken or tuna. Issue #42 06/14/2007 Yucca Fritters These simple fritters are a favorite Cuban snack. Issue #42 10/25/2007 Steak Tartare A forbidden pleasure to some, this classic French dish is to die for. Issue #41 06/21/2007 Carpaccio This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. Issue #38 08/17/2007 Bonacker-Style Clam Fritters Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple". Issue #29 03/14/2002 Mashed Potato Cake with Tuna and Avocado A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer. Issue #21 « Previous 1 2 3 4 Next »