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07/18/2010
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
11/16/2007
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.
Issue #80
08/09/2010
Coconut milk and lemongrass liven up chicken breasts in this easy and flavorful recipe from Bliss Tree.
Does Not Apply
Source: Blisstree
04/26/2013
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).
Issue #130
02/22/2011
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
10/24/2000
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.
Issue #36
03/08/2007
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
05/02/2007
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Issue #10
03/07/2007
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Issue #8
12/02/2011
Infused with fragrant spices and aromatics, these pickled vegetables
are flavorful alternative to a traditional crudite platter.
Does Not Apply
11/13/2008
A Chinese restaurant favorite, these toasts are baked, not fried.
Does Not Apply
Source: Gourmet
11/24/2009
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup
09/01/2005
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.
Issue #60
11/07/2011
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.
Does Not Apply
04/21/2008
Korean-style short ribs in a lively soy marinade.
Does Not Apply
Source: Los Angeles Times
03/26/2010
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
12/30/2008
A vinegar-horseradish marinade gives these grilled beef skewers a spicy, tangy kick.
Does Not Apply
Source: Nigella
04/29/2013
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
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