results for "appetizers"
Main Course (210)
Side Dish (209)
Cocktail Party (149)
Backyard BBQ (39)
MAY WE SUGGEST...
Cheese crisps, stuffed grape leaves, and more finger foods for entertaining.
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
We based this recipe on one in Joseph E. Dabney's The Food, Folklore, and Art of Lowcountry Cooking (Cumberland House, 2010).
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
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.
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
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.
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
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.
A delicious and easy appetizer sure to please your holiday guests.
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Here is a spicy variation on a simple cracker puff recipe from noted food writer Clementine Paddleford.
This tart combines delicately flavored treviso with pungent gorgonzola.