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20 results for "appetizers"
Narrow Results You've Selected: Saveur Pork Appetizers Summer Remove all Difficulty Easy (11) Medium (8) Cuisine American (4) Vietnamese (4) Chinese (3) Hawaiian (2) Cajun/Creole (1) Show all... English/Scottish (1) French (1) Gluten-Free (1) Italian (1) Mexican (1) Southern/Soul Food (1) Occasion Christmas (2) Cocktail Party (2) Technique Bake (8) Fry (3) Steam (3) Chill (2) No Cook (2) Show all... Roast (2) Broil (1) Grill/Barbecue (1) Marinate (1) Poach (1) Slow Cook (1) Stir-Fry (1) Topic Recipe (19) 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 = "Season:Summer"; var omni_prop8 = "Source:Saveur,Main Ingredient:Pork,Course:Appetizers,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 01/28/2008 Pocho Clams The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams. Issue #93 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 01/21/2009 Boiled Dumplings Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity. Issue #56 04/10/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 05/08/2012 Vietnamese Lettuce Wraps 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 04/13/2008 Crab Spring Rolls Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll. Issue #111 04/09/2008 Chinese Barbecued Spareribs 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. Issue #111 10/20/2005 Clams Casino To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography. Issue #69 05/03/2007 Tex-Mex Flaming Cheese 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. Issue #68 03/08/2007 Hoisin Pork Ribs Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken. Issue #32 03/09/2009 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 05/09/2007 Southern-Style Gougères Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist. Issue #71 04/01/2007 Siu Mai (Open-Face Pork and Shrimp Dumplings) This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo. Issue #101 03/06/2007 Summer Roll with Dipping Sauce Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls. Issue #77 01/28/2008 Lilikoi Baby Back Ribs These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat. Issue #93 02/03/2009 Stilton and Bacon Cheesecakes Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary. Issue #82 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 03/02/2007 Vietnamese Spring Rolls 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. Issue #13 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1