results for "appetizers"
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Cheese crisps, stuffed grape leaves, and more finger foods for entertaining.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
This is one course in a "beef seven ways" dinner.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
This recipe dates to the days of Ed Sullivan and College Bowl, but it’s still delicious today.
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation.
Also known as muhammara, this dip is popular in Middle Eastern cuisines.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.