results for "appetizers"
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.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
A diverse mix of flavors inspires a deliciously tender lobster dish.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
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.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.