results for "appetizers"
Cocktail Party (1)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Patience is the key to making this flavorful pâté.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.