results for "appetizers"
Side Dish (12)
Main Course (10)
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
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.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Also known as muhammara, this dip is popular in Middle Eastern cuisines.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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