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17 results for "appetizers"
Narrow Results You've Selected: Shellfish Steam Recipe Remove all Source Saveur (16) Difficulty Easy (12) Medium (4) Course Appetizers (16) Main Course (7) Cuisine American (4) Chinese (2) French (2) Asian (1) English/Scottish (1) Show all... Greek (1) Irish (1) Italian (1) Japanese (1) Mediterranean (1) Other (1) Spanish/Portuguese (1) Vietnamese (1) Season Summer (8) Winter (5) Spring (4) Fall (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Shellfish,Technique:Steam,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 12/16/2009 Mussels in White Wine Serve these garlicky mussels with crusty bread. Issue #126 03/06/2007 Valencian-Style Mussels Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style. Issue #85 03/19/2007 Steamed Stone Crab Claws with Melted Butter Though most often served chilled, stone crab claws are still quite tasty when steamed. Issue #57 07/30/2003 Mussels Steamed in Gueuze This recipe is adapted from one used by In de Rare Vos. Issue #57 10/18/2000 Steamed Clams This is our version of ''steamers''. Issue #43 04/11/2007 Steamed Blue Crabs You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite. Issue #37 01/02/2009 Mussels with White Wine, Parsley, and Garlic This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City. Issue #117 07/20/2011 Beer-Steamed Crabs In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer. Issue #111 10/05/2007 Steamed Mussels with Bayonne Ham This recipe is a delicious fennel-scented court bouillon flecked with ham. Issue #77 06/21/2007 True Clams in Ginger Sauce We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere. Issue #38 12/04/2000 Oyster and Mountain Potato with Sauce Oysters in Japan are a cherished taste of the sea in early winter. Issue #16 04/02/2007 Siu Mai (Open-Face Pork and Shrimp Dumplings) This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo. Issue #101 01/27/2007 Lobster Fricassée Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said. Issue #5 02/10/2012 Mare e Monte (Scallops and Truffles with Beef Marrow) 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. Issue #145 10/13/2011 Har Gao (Shrimp Dumplings) These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Issue #141 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32