results for "appetizers"
This easy appetizer can be served warm or chilled.
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter.
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Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires.
This opulent terrine is a five-day project.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.