results for "appetizers"
Main Course (37)
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Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
Grill these oysters over grapevine cuttings if you can get them.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Oysters in Japan are a cherished taste of the sea in early winter.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Our all-sandwich dinner party menu, inspired by our special sandwich issue.
Does Not Apply
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.