Appetizers Recipes and Menus

102 results for "appetizers"
Narrow Results You've Selected: Appetizers French Remove all Source Saveur (81) David Lebovitz (2) Smitten Kitchen (2) 2 Stews (1) All Recipes (1) Show all... Barefoot Kitchen Witch (1) Chow (1) Cookin' Canuck (1) Design Sponge (1) Domestic Goddess (1) Eat Blog Sleep (1) Food Beam (1) Furey and the Feast by Cynthia Furey (1) La Fuji Mama (1) Lucullian (1) Peppercorn Press (1) Pham Fatale (1) The Cosmic Cowgirl (1) Whisk:A Food Blog (1) Difficulty Easy (64) Medium (26) Hard (3) Main Ingredient Vegetables (38) Cheese (25) Shellfish (16) Eggs (15) Pork (12) Show all... Fish (11) Fruit (9) Duck (8) Bread (7) Chicken (6) Beef (5) Potato (4) Nuts (2) Pasta (2) Shrimp (2) Tomato (2) Beans (1) Lamb (1) Wine (1) Season Winter (31) Fall (27) Summer (25) Spring (13) Occasion Cocktail Party (24) Christmas (11) Easter (3) Thanksgiving (3) Technique Bake (34) Saute (18) Fry (11) No Cook (10) Slow Cook (10) Show all... Chill (8) Broil (7) Roast (7) Grill/Barbecue (4) Poach (4) Steam (4) Marinate (3) Braise (1) Stew (1) Topic Recipe (101) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Course:Appetizers,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 03/08/2002 Melon au Porto Charentais are best at room temperature, not chilled. Issue #28 09/11/2007 Savory Buckwheat Crêpes The crêpe symbolizes Breton cuisine. Issue #10 01/25/2008 Asparagus with Osetra Caviar This vegetable dish is a work of art in both appearance and flavor. Issue #94 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 03/01/2007 Timbale of Osetra Caviar, Crabmeat, and Avocado One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest. Issue #51 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 10/25/2007 Steak Tartare A forbidden pleasure to some, this classic French dish is to die for. Issue #41 03/06/2002 Gougères These irresistable French "cheese puffs" are the perfect hors d' oeuvre. Issue #30 03/18/2002 Périgord-Style Stuffed Eggs Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch. Issue #19 11/15/2007 Cèpe Fricassee with Truffles This recipe combines two delicious specialties found in cahors–cèpes and black truffles. Issue #15 11/14/2007 Deep-Fried Cardoons Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes. Issue #15 09/11/2007 Savory Buckwheat Crêpes with Gruyère These cheese crêpes are a specialty of Breton cooking. Issue #10 09/11/2007 Broiled Lobster with Cream Simple but decadent, this lobster dish is easy to prepare at home. Issue #10 08/31/2007 Squash-Blossom Beignets Light and delicate, fried squash blossoms are an unforgettable treat. Issue #8 10/15/2012 Chicken Liver Pâté Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent. Issue #150 10/05/2012 Gougères (Cheese Puffs) These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese. Issue #150 11/23/2010 Pissaladières (Onion and Anchovy Tarts) Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Issue #134 05/31/2007 Cucumber and Salmon Rolls When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it. Issue #103 03/20/2002 Stuffed Scallops Provençal-Style Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells. Issue #17 « Previous 1 2 3 4 5 . . .6 Next »