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Appetizers
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04/18/2008
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
Issue #111
11/07/2000
This is a popular dish at dim sum restaurants in Hong Kong and at Cantonese restaurants in America.
Issue #25
01/01/1970
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.
Issue #47
09/04/2007
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
Issue #97
03/08/2007
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Issue #32
08/09/2010
Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns.
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01/04/2009
From Dhanggits Kitchen
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04/01/2002
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
Issue #30
05/05/2011
These traditional shrimp dumplings are encased in har gow dough, glutinous dumpling skins that are opaque when raw and become luminously translucent once cooked. The pea "eyes" are purely decorative; Buddakan co-executive chef Yang Huang likes them because they make the dumplings look like little goldfish.
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06/23/2008
Spicy Chinese eggplant with ground porkadds tang to this versatile vegetable.
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Source: Post-Gazette
03/02/2010
For many home cooks, a first attempt with dumpling-making usually begins with a potsticker recipe. This blog post by Steamy Kitchen features a handy pictorial. Continue...
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