results for "appetizers"
This is a classic from the Woman's Industrial Exchange in Baltimore.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
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.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
This recipe makes good use of spring’s fresh white asparagus. Hans Röckenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori’s feature, “White Asparagus” (April 2000).