results for "appetizers"
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
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.
Light and delicate, fried squash blossoms are an unforgettable treat.
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
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.