results for "appetizers"
By using seasonal squash, this light and tasty dish can be made year round.
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This hearty dish is a classic main course in the Auvergne region of France.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
A unique dish of foie gras, mushrooms and golden apples.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.