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12/26/2012
Celebrate New Year's Eve with an elegant spread of globally-inspired bite-sized appetizers paired with classic old-fashioned cocktails.
Does Not Apply
12/26/2012
This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.
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12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
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12/20/2011
Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike.
Issue #144
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
09/26/2011
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Issue #141
09/10/2011
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
08/30/2012
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
12/20/2010
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/17/2010
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Issue #135
12/17/2010
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Issue #135
04/25/2012
These Greek pastries unite a buttery crust with bright-tasting fennel and feta. Continue...
Issue #127
01/23/2007
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
Issue #4
03/14/2013
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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02/20/2013
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. The peppers can be stuffed ahead of time, but be sure to wrap them in smoked salmon just before serving.
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03/07/2012
A Venetian tradition, cicheti are small bites enjoyed as appetizers and snacks in wine bars, or bacari, all over Venice. This menu of small plates works as well for a cocktail party as it does for a casual get-together with a couple of friends. Enjoy with a glass of Italian wine or a refreshing "spriss".
Does Not Apply
03/23/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
02/18/2012
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
12/28/2012
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Issue #136
09/05/2009
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Issue #123
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