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1070 results for "appetizers"
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Chill (61) Broil (54) Roast (38) Steam (36) Marinate (32) Slow Cook (25) Poach (19) Stew (16) Stir-Fry (14) Brine (9) Braise (6) Microwave (2) Freeze (1) Topic Recipe (1003) Kitchen (26) Collection (17) Gallery (16) Travels (4) Show all... Guides (2) Techniques (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = "1069"; var omni_prop5 = ""; var omni_prop8 = ""; var omni_pageName="saveur:"+omni_prop12; 30 Party-Perfect Appetizer Recipes MAY WE SUGGEST... Cheese crisps, stuffed grape leaves, and more finger foods for entertaining. 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 06/21/2007 Gratinéed Large Gray Shrimp This Venetian original combines all things Italian—garlic, cheese, basil, and wine. Issue #38 06/21/2007 Carpaccio 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. Issue #38 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32 03/28/2002 Beef Grilled in Grape Leaves This is one course in a "beef seven ways" dinner. Issue #28 03/08/2002 Seafood Salad 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. Issue #28 05/09/2007 Ranch House Pâté with Cognac Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully. Issue #26 11/07/2000 Shrimp with Tequila and White Cornmeal Sauce Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar. Issue #25 03/14/2002 Stuffed Squid with Lobster Sauce 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. Issue #20 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 08/08/2007 Quince Paste Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese. Issue #14 03/02/2007 Vietnamese Spring Rolls 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. Issue #13 02/12/2007 Phoebe Ephron’s Blanched Almonds This recipe dates to the days of Ed Sullivan and College Bowl, but it’s still delicious today. Issue #5 01/27/2007 Stuffed Romaine Leaves with Avgolémono Sauce A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients. Issue #5 01/23/2007 Cheese and Smoked Ham in a Puff Pastry A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe. Issue #4 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4 01/17/2007 Crawfish Pie Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie. Issue #4 01/23/2007 Smoked Salmon with Taro Chips This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation. Issue #3 01/19/2007 Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates Also known as muhammara, this dip is popular in Middle Eastern cuisines. Issue #1 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 « Previous 1. . . 41 42 43 44 45 . . .54 Next »