results for "appetizers"
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
This is a classic from the Woman's Industrial Exchange in Baltimore.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
This refreshing salad works perfectly as a side dish or an appetizer.
This easy-to-prepare first course captures the essence of summer.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
A symphony of flaky puff pastry and creamy goat cheese.
These rice fritters have a creamy center and a slightly crisp exterior.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.