|
1070
results
for "appetizers"
|
||
|
Narrow Results
|
MAY WE SUGGEST...
Cheese crisps, stuffed grape leaves, and more finger foods for entertaining. 
11/18/2010
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Issue #134
11/18/2010
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Issue #134
11/10/2010
We based this recipe on one in Joseph E. Dabney's The Food, Folklore, and Art of Lowcountry Cooking (Cumberland House, 2010).
Issue #134
07/29/2012
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Issue #131
05/24/2010
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
Issue #130
08/19/2011
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Issue #128
10/13/2009
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Issue #124
04/12/2009
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
03/19/2013
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
03/08/2009
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
02/04/2009
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Issue #112
04/17/2008
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
Issue #111
02/13/2008
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.
Issue #109
09/04/2007
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Issue #97
01/16/2008
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
Issue #96
11/16/2007
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
12/12/2007
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
12/30/2011
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Issue #70
11/03/2011
Here is a spicy variation on a simple cracker puff recipe from noted food writer Clementine Paddleford.
Issue #62
11/03/2011
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
