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179 results for "appetizers"
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Chill (15) Broil (11) Steam (10) Poach (7) Marinate (6) Roast (5) Slow Cook (3) Braise (2) Stir-Fry (2) Brine (1) Topic Recipe (178) 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 = "Season:Spring"; var omni_prop8 = "Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 11/04/2011 Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth This appetizer is a twist on saganaki, a classic Greek feta dish. Does Not Apply 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 04/19/2007 Fava Purée This is our favorite recipe for preparing fresh favas. Issue #84 04/11/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 04/15/2013 Fried Cucumbers with Sour Cream Dipping Sauce This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat. Does Not Apply 09/10/2011 Techina (Tahini Dip) Brightened with lemon and garlic, tahini becomes a bright, creamy dip. Issue #141 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/04/2009 Salmon Tartare on Potato Crisps This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant. Issue #112 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 12/12/2007 Belgian Endive Spears with Curried Crab Salad A delicious and easy appetizer sure to please your holiday guests. Issue #71 04/11/2013 Roasted Garlic and Sweet Potato Crostini Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini. Does Not Apply 04/27/2012 Artichoke Stuffed Mushrooms This retro-feeling appetizer pairs briny artichokes and earthy mushrooms. Does Not Apply 02/17/2009 Rascal House Whitefish Salad We love this creamy salad on a toasted bagel half, topped with tomato and onion slices. Issue #118 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 « Previous 1 2 3 4 5 . . .9 Next »