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13 results for "appetizers"
Narrow Results You've Selected: Summer Slow Cook Remove all Source Saveur (12) Difficulty Medium (8) Easy (4) Main Ingredient Vegetables (7) Fish (4) Shellfish (3) Tomato (2) Cheese (1) Show all... Eggs (1) Fruit (1) Pork (1) Potato (1) Rice (1) Shrimp (1) Course Appetizers (11) Side Dish (2) Bread (1) Main Course (1) Cuisine French (4) Mexican (3) Cajun/Creole (2) American (1) Italian (1) Show all... Scandinavian (1) Topic Recipe (12) 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 = "Technique:Slow Cook"; var omni_prop8 = "Season:Summer,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 04/11/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 05/03/2007 Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. Issue #68 03/10/2009 Oyster and Absinthe Dome 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. Issue #119 02/13/2007 Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat. Issue #81 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 10/23/2000 Pan-Grilled Scallops with Bay Leaves 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. Issue #35 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 10/09/2000 Pissaladière 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. Issue #32 02/27/2002 Oysters Bordelaise 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. Issue #40 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 03/25/2008 Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc 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). Issue #42