results for "appetizers"
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Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
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.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Oysters in Japan are a cherished taste of the sea in early winter.
This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner.
This hearty dish is a classic main course in the Auvergne region of France.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Tempura is a popular Japanese specialty.
A Japanese chef's spin on American beef.
This opulent terrine is a five-day project.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This is an American take on a much-loved Italian classic.
These turkey meatballs from The Meatball Shop Cookbook combine all the flavors of Thanksgiving in one succulent mouthful.
Does Not Apply
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
The recipe is from Ktown's popular B.C.D Tofu House.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.