results for "appetizers"
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Simple but decadent, this lobster dish is easy to prepare at home.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.