results for "appetizers"
Serve these garlicky mussels with crusty bread.
Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style.
Though most often served chilled, stone crab claws are still quite tasty when steamed.
This recipe is adapted from one used by In de Rare Vos.
This is our version of ''steamers''.
You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite.
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Oysters in Japan are a cherished taste of the sea in early winter.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.