results for "appetizers"
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
The different flavors of the cheeses add depth to this simple preparation.
These delicious tamales are wrapped and steamed in banana leaves.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.