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Appetizers
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Saveur (9)
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Easy (9)
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Shellfish (4)
Vegetables (4)
Cheese (3)
Fish (3)
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Easter (2)
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03/09/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
02/17/2009
Rascal House Whitefish Salad
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
Issue #118
05/09/2007
Smoked Bluefish Pâté
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Issue #86
03/19/2007
Baby Spinach and Stone Crab Salad
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Issue #57
03/19/2007
Chilled Stone Crab Claws with Mustard Sauce
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
Issue #57
02/03/2009
Lobster Ceviche with Limestone Lettuce
A diverse mix of flavors inspires a deliciously tender lobster dish.
Issue #51
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
11/08/2000
Crab Louie
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Issue #25
01/23/2007
The Harrisons’ Olivade
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
Issue #4