results for "appetizers"
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Charentais are best at room temperature, not chilled.
The crêpe symbolizes Breton cuisine.
This vegetable dish is a work of art in both appearance and flavor.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
A forbidden pleasure to some, this classic French dish is to die for.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
These cheese crêpes are a specialty of Breton cooking.
Simple but decadent, this lobster dish is easy to prepare at home.
Light and delicate, fried squash blossoms are an unforgettable treat.
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.