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55 results for "appetizers"
Narrow Results You've Selected: Recipe Broil Appetizers Remove all Source Saveur (48) Blog Chef (1) New York Times (1) One Perfect Bite (1) Purple Foodie (1) Show all... Simply Recipes (1) The Purple Foodie (1) Difficulty Easy (38) Medium (11) Hard (1) Main Ingredient Cheese (23) Vegetables (23) Shellfish (21) Bread (7) Tomato (5) Show all... Beef (4) Fish (4) Pork (4) Potato (3) Shrimp (3) Fruit (2) Beans (1) Chicken (1) Eggs (1) Lamb (1) Nuts (1) Cuisine Italian (14) American (11) French (7) Gluten-Free (5) Cajun/Creole (4) Show all... Greek (4) Classic (3) Middle Eastern (3) Southwestern (3) Vegetarian (3) Japanese (2) Mexican (2) Vegan (2) Asian (1) Australia/New Zealand (1) German (1) Kid-Friendly (1) Quick & Easy (1) Simple (1) Thai (1) Season Summer (23) Winter (16) Spring (11) Fall (10) Occasion Christmas (7) Cocktail Party (7) Backyard BBQ (2) Thanksgiving (2) Easter (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 = "Course:Appetizers"; var omni_prop8 = "Topic:Recipe,Technique:Broil,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 07/18/2012 Socca (Chickpea-Flour Crêpes) 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. Issue #148 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 03/21/2013 Oysters Rockefeller This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889. Issue #155 01/25/2008 Cockle Fritters with Aïoli These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli. Issue #93 04/11/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 05/09/2007 Onion–Cheese Puffs Simple and delicious, these tasty puffs are sure to please. Issue #15 03/02/2007 Baba Ghannouj This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant. Issue #15 09/11/2007 Broiled Lobster with Cream Simple but decadent, this lobster dish is easy to prepare at home. Issue #10 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 05/28/2010 Crab-Stuffed Jalapeños This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue... Issue #121 12/24/2009 Oysters Gilhooley This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue... Issue #121 03/20/2002 Stuffed Scallops Provençal-Style 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. Issue #17 03/02/2012 Cappesante al Forno (Baked Scallops with Parmesan) Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan. Issue #145 02/18/2012 Cozze al Pomodoro (Stuffed Mussels) Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti. Issue #145 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 10/29/2012 Garides Saganaki (Shrimp with Tomatoes and Feta) The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki. Issue #85 12/11/2012 Bacon-Wrapped Jalapeño Poppers This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch. Does Not Apply 04/10/2013 Casamento's Charbroiled Oysters These Parmesan-topped charbroiled oysters can also be grilled. Issue #155 « Previous 1 2 3 Next »