results for "appetizers"
Dana Treat (1)
These are the perfect accompaniment to any burger.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
This tart combines delicately flavored treviso with pungent gorgonzola.
Make a batch of these as a summertime snack.
Use waxy potatoes for this Tuscan purée.
For this recipe it is best to use thin scallions.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
These cheese crêpes are a specialty of Breton cooking.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
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.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
These rice fritters have a creamy center and a slightly crisp exterior.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
If your feta is very sharp, soak it in cold water in the refrigerator for a day before using.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
These artichokes make the perfect start to any meal.