Appetizers Recipes and Menus

73 results for "appetizers"
Narrow Results You've Selected: Appetizers Grill/Barbecue Recipe Remove all Source Saveur (56) Smitten Kitchen (2) Blisstree (1) Chow (1) Coconut & Lime (1) Show all... Laylita's Recipes (1) Leslie Land (1) Los Angeles Times (1) Nigella (1) Sassy Radish (1) Thai Table (1) The Kitchn (1) Tuesday Recipe (1) Washington Post (1) We Heart Food (1) simplyrecipes.com (1) Difficulty Easy (49) Medium (8) Main Ingredient Vegetables (20) Cheese (12) Shellfish (11) Shrimp (11) Bread (10) Show all... Chicken (9) Pork (9) Beef (7) Lamb (5) Fish (4) Tomato (3) Nuts (2) Beans (1) Fruit (1) Potato (1) Cuisine American (24) Asian (11) Italian (8) French (4) Mediterranean (4) Show all... Thai (4) Japanese (3) Mexican (3) Middle Eastern (3) Chinese (2) Greek (2) Spanish/Portuguese (2) Vegan (2) Vegetarian (2) Vietnamese (2) African (1) Cajun/Creole (1) English/Scottish (1) Gluten-Free (1) Indian (1) Other (1) Southwestern (1) Season Summer (44) Spring (23) Fall (3) Winter (3) Occasion Backyard BBQ (11) Cocktail Party (5) Easter (2) Birthday (1) Christmas (1) Show all... Thanksgiving (1) 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 = "Topic:Recipe"; var omni_prop8 = "Course:Appetizers,Technique:Grill/Barbecue,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 08/10/2012 Eggplant and Parsley Dip (Melintzanosalata) Chiles lend heat to this smoky dip from Kea, Greece. Issue #131 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 09/11/2007 Savory Buckwheat Crêpes The crêpe symbolizes Breton cuisine. Issue #10 11/16/2007 Javanese Lamb Sate with Peanut Sauce In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer. Issue #80 07/28/2008 Ricotta Crostini with Black Olives, Lemon Zest, and Mint The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist. Issue #113 07/28/2008 Ricotta Crostini with Chestnut Honey Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night. Issue #113 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 01/28/2008 Mozzarella Grilled with Lemon Leaves The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available. Issue #93 08/09/2010 Chicken Satay Appetizer Coconut milk and lemongrass liven up chicken breasts in this easy and flavorful recipe from Bliss Tree. Does Not Apply Source: Blisstree 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 11/11/2009 Ham Mini Roll-Ups Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto. Issue #125 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 01/17/2008 Grilled Oysters Wrapped in Alaria Seaweed Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes. Issue #95 10/05/2007 Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc) Grill these oysters over grapevine cuttings if you can get them. Issue #77 11/11/2011 Grilled Leeks and Stewed Garlic on Toast This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables. Issue #75 08/14/2008 Marinated Shrimp with Feta and Mint This refreshing salad is a favorite at Pane e Vino where it has been served for years. Issue #51 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 04/11/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 03/08/2007 Hoisin Pork Ribs Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken. Issue #32 « Previous 1 2 3 4 Next »