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14 results for "appetizers"
Narrow Results You've Selected: Recipe Duck Remove all Source Saveur (11) Chow (1) Eat Blog Sleep (1) Difficulty Easy (5) Medium (5) Hard (3) Course Appetizers (13) Main Course (4) Sandwich (1) Side Dish (1) Cuisine French (8) American (3) Asian (1) Italian (1) Jewish (1) Season Fall (6) Winter (6) Spring (1) Summer (1) Occasion Cocktail Party (1) Technique Saute (5) Bake (4) Marinate (3) Roast (3) Chill (2) Show all... Slow Cook (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:Duck"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Duck"; var omni_pageName="saveur:"+omni_prop12; 11/18/2010 Paprikás Libamáj (Paprika Foie Gras on Toast) Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. Issue #134 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 03/08/2007 Foie Gras with Pineapple and Pistachios This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room. Issue #32 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 07/01/2009 Slow-Cooker Duck Confit Duck confit sounds daunting, but in this easy version, the dish cooks itself. Does Not Apply Source: Chow 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 09/08/2009 Duck and Cointreau Pate This creamy duck pâté screams to belong to a picnic spread. Pack it along with some crusty bread and a bottle of wine, and you've got the perfect combination for an early autumn outing. Continue... Does Not Apply Source: Eat Blog Sleep 12/15/2005 Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples A unique dish of foie gras, mushrooms and golden apples. Issue #79 08/30/2005 Duck Bresaola with Barlotti and Red Onion Jam You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets. Issue #59 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 06/18/2010 Roast Duck Bao Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots. Does Not Apply 08/09/2010 Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table. Does Not Apply