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12 results for "appetizers"
Narrow Results You've Selected: Recipe Side Dish Tomato Remove all Source Saveur (11) Difficulty Easy (8) Medium (3) Cuisine American (6) Greek (2) French (1) Italian (1) Mexican (1) Show all... Middle Eastern (1) Southern/Soul Food (1) Season Summer (6) Spring (3) Winter (2) Fall (1) Technique Bake (3) Saute (3) Fry (2) Broil (1) Chill (1) Show all... No Cook (1) Roast (1) Stew (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 = "Main Ingredient:Tomato"; var omni_prop8 = "Topic:Recipe,Course:Side Dish,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 07/08/2008 Oven-Dried Tomatoes (Tomates Séchées) Make a batch of these as a summertime snack. Issue #67 01/27/2007 Squid with Feta Cheese and Tomatoes In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends. Issue #5 03/19/2011 Maple Syrup-Roasted Tomatoes Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Issue #136 12/15/2012 Stewed Tomatoes with Ham Steaks Sweet, stewed tomatoes are the perfect foil for fried ham steaks. Issue #153 05/24/2010 Roasted Tomatoes This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken. Issue #130 10/24/2000 Currant Tomato Parfait The texture of the jellied tomato consommé should have the consistency of a very soft custard. Issue #36 10/24/2000 Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. Issue #36 01/27/2007 Eggplant with Kasseri and Kefalotyri Cheese The different flavors of the cheeses add depth to this simple preparation. Issue #5 09/18/2012 Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Issue #113 04/18/2010 Step-by-Step Guacamole This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue... Issue #104 09/01/2005 Stuffed Grape Leaves This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too. Issue #60