results for "appetizers"
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Does Not Apply
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
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.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.