Appetizers Recipes and Menus

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Birthday (2) Topic Recipe (205) 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 = "Course:Appetizers,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 11/24/2008 Canapés with Chutney Butter Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. Issue #116 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 10/10/2008 Spinach-and-Artichoke Dip For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Issue #115 10/10/2008 Steamed Fish Mousse Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups. Issue #115 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 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 04/10/2008 Chinese Barbecued Spareribs This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name. Issue #111 07/13/2007 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 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 Oven-Dried Spicy Pineapple Snacks This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack. Issue #96 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 01/17/2008 Whole Wheat Crostini with Creamed Chanterelles Use hearty whole wheat bread for this simple and appealing dish. Issue #95 01/17/2008 Polenta Fries with Spicy Garlic Dipping Sauce These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice. Issue #95 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 01/28/2008 Pocho Clams The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams. Issue #93 01/25/2008 Zucchini Tart with Feta A savory tart of fresh zucchini, zesty tomato and creamy feta. 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 03/12/2007 Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes. Issue #91 05/09/2007 Detering Ranch Pecans Sweet and spicy, these pecans can be quite addictive—consume them at your own risk. Issue #90 « Previous 1 2 3 4 5 . . .11 Next »