results for "appetizers"
Blog Chef (1)
New York Times (1)
One Perfect Bite (1)
Purple Foodie (1)
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
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.
This is a simple yet tasty version of the Tex-Mex classic.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Simple and delicious, these tasty puffs are sure to please.
This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant.
Simple but decadent, this lobster dish is easy to prepare at home.
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.
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.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
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.
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
These Parmesan-topped charbroiled oysters can also be grilled.