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17 results for "appetizers"
Narrow Results You've Selected: Winter Broil Remove all Source Saveur (15) The Purple Foodie (1) Difficulty Easy (12) Medium (3) Main Ingredient Vegetables (8) Cheese (7) Shellfish (6) Beef (3) Bread (2) Show all... Fish (2) Pork (2) Beans (1) Eggs (1) Fruit (1) Nuts (1) Tomato (1) Course Appetizers (16) Main Course (4) Side Dish (1) Cuisine Italian (4) American (3) French (3) Southwestern (3) Australia/New Zealand (1) Show all... Greek (1) Japanese (1) Kid-Friendly (1) Quick & Easy (1) Simple (1) Occasion Christmas (4) Cocktail Party (3) Thanksgiving (2) Topic Recipe (16) 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:Broil"; var omni_prop8 = "Season:Winter,Technique:Broil"; var omni_pageName="saveur:"+omni_prop12; 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 01/25/2008 Cockle Fritters with Aïoli These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli. Issue #93 05/09/2007 Onion–Cheese Puffs Simple and delicious, these tasty puffs are sure to please. Issue #15 09/11/2007 Broiled Lobster with Cream Simple but decadent, this lobster dish is easy to prepare at home. Issue #10 12/11/2012 Bacon-Wrapped Jalapeño Poppers This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch. Does Not Apply 07/18/2008 Italian Stuffed Clams Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Issue #113 10/05/2007 Broiled Stuffed Oysters Around Arcachon, grated gruyère is often substituted for garlic in this dish. Issue #77 05/09/2007 Bea Conner's Lightly Baked Scallops On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food. Issue #45 03/08/2002 Roasted Peppers Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time. Issue #28 04/02/2002 Oysters in Champagne Sauce Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too. Issue #12 02/18/2012 Sarde in Saor (Sweet and Sour Sardines) These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Issue #145 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 05/09/2007 Steak Fingers with Salsa Verde These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Issue #56 01/27/2010 Baked Mushrooms with Smoked Mozzarella Fresh mozzarella is a much more ubiquitous ingredient, but it's worth seeking out smoked mozzarella to top these simply baked mushrooms. Continue... Does Not Apply Source: The Purple Foodie 04/29/2013 Pork Kebabs with Cucumber–Mint Yogurt Sauce Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue... Issue #111 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38