results for "appetizers"
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli.
Simple and delicious, these tasty puffs are sure to please.
Simple but decadent, this lobster dish is easy to prepare at home.
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
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
A Japanese chef's spin on American beef.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
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...
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.