results for "appetizers"
Main Course (52)
Side Dish (24)
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
These savory snacks are terrific paired with sweet and tart tamarind chutney.
This is a mezcal-friendly snack.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
We recommend using the best quality cheese available for these savory little homemade crackers.
A beautiful, delicious, and delicately flavored appetizer from Chef Jean-Georges Vongerichten.
This is a favorite New England preparation for stuffed quahog clams.
Warm, rich, and delightfully creamy—the fondue craze of the 1970s is back!
This dish was served at Ports, the infamous LA hangout.
These artichokes make the perfect start to any meal.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
El Topil restaurant in Oaxaca serves these with mezcal.
Fontina cheese makes for a sweeter, milder version of the classic Swiss fondue.
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These spiced croquettes are a classic Middle Eastern snack.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
By using seasonal squash, this light and tasty dish can be made year round.
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