results for "appetizers"
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
This open-faced herring sandwich is traditional fare on the Russian table.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Sashimi can be made with almost any fresh saltwater fish.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite.
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.