results for "appetizers"
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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.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp.
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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The bounty of Eat Drink Man Woman was incredible: more than 100 different recipes were used during the film, many of which required years of kitchen training to prepare. However, this delicious Taiwanese recipe from Rasa Malaysia shows that making gourmet Chinese cooking doesn't have to be difficult.
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In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.