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8 results for "appetizers"
Narrow Results You've Selected: Chill French Saveur Remove all Difficulty Medium (4) Easy (2) Hard (1) Main Ingredient Pork (2) Beef (1) Cheese (1) Chicken (1) Duck (1) Show all... Eggs (1) Fish (1) Fruit (1) Potato (1) Shellfish (1) Course Appetizers (7) Main Course (3) Breakfast/Brunch (2) Season Fall (3) Winter (2) Topic Recipe (7) 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 = "Source:Saveur"; var omni_prop8 = "Technique:Chill,Cuisine:French,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 02/24/2010 Marinated Goat Cheese At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. Continue... Issue #80 07/13/2010 Oysters in Gelée Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors. Issue #131 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4