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30 results for "appetizers"
Narrow Results You've Selected: Saute Recipe Spring Remove all Source Saveur (26) Chocolate and Zucchini (1) Homesick Texan (1) Well Fed (1) Difficulty Easy (20) Medium (9) Main Ingredient Vegetables (13) Cheese (7) Shellfish (6) Fish (3) Rice (3) Show all... Shrimp (3) Bread (2) Fruit (2) Tomato (2) Beans (1) Beef (1) Chicken (1) Duck (1) Eggs (1) Lamb (1) Nuts (1) Course Appetizers (29) Main Course (8) Side Dish (5) Condiments and Sauces (1) Soups & Stews (1) Cuisine American (7) French (4) Italian (3) Middle Eastern (3) Spanish/Portuguese (3) Show all... Greek (2) Mexican (2) Asian (1) Australia/New Zealand (1) Cajun/Creole (1) Eastern European/Russian (1) German (1) Gluten-Free (1) Mediterranean (1) Vegetarian (1) Occasion Cocktail Party (2) Easter (2) Christmas (1) 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:Spring"; var omni_prop8 = "Technique:Saute,Topic:Recipe,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 04/19/2007 Fava Purée This is our favorite recipe for preparing fresh favas. Issue #84 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 07/13/2007 Poached Shrimp and Sautéed Scallops This Russian preparation is a delightful and simple dish of scallops and shrimp. Issue #104 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 01/25/2008 Grape Leaves Stuffed with Rice and Raisins This is a recipe for dolamades, an eastern European specialty. Issue #93 01/25/2008 Zucchini Tart with Feta A savory tart of fresh zucchini, zesty tomato and creamy feta. Issue #93 02/03/2009 Shrimp with Feta This dish is a specialty of the Macedonian port city of Thessaloníki. Issue #20 05/22/2010 Rhubarb & Red Onion Mini-Tartlets Perfect for a spring buffet or as an appetizer, Chocolate & Zucchini’s tartlets are both flavorful and beautiful. Continue... Does Not Apply Source: Chocolate and Zucchini 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 01/23/2001 Shrimp on the Griddle All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute. Issue #42 05/02/2007 Chile con Queso In the border towns of El Paso, Texas, and Juárez, Mexico, only true white cheddar will do for this classic dip. Issue #10 03/20/2013 Dolmeh (Stuffed Grape Leaves) Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Does Not Apply 05/25/2011 Cipollini Onion Hummus Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors. Does Not Apply 06/18/2010 Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta. Does Not Apply 03/07/2012 Cream of Watercress Soup Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Issue #145 08/29/2007 Anchovy Dip with Crudités (Anchoïade) This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables. Issue #98 08/26/2009 Fava Bean Dip with Feta, Olives, and Crostini This deeply flavorful fava bean dip can serve as a sophisticated appetizer or even a light summer supper. Continue... Does Not Apply Source: Well Fed « Previous 1 2 Next »