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1070 results for "appetizers"
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Issue #90 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 03/06/2007 Valencian-Style Mussels Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style. Issue #85 11/16/2007 Mille-Feuille with Two Goat Cheeses A symphony of flaky puff pastry and creamy goat cheese. Issue #83 01/11/2006 Steam Clams with Ham in White Wine We based this recipe on one used at Cal Pep restaurant in Barcelona. Issue #78 11/16/2007 Hickory House Deviled Eggs We add mashed potato to the filling of this traditional hors d'oeuvre. Issue #76 01/09/2006 Roasted Serrano Chiles These chiles are a common bar snack in Monterrey. Issue #76 01/09/2006 Beef Skewers Madeiran farmers used to make espetada by skewering the meat on bay laurel branches. Issue #74 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 07/08/2008 Oven-Dried Tomatoes (Tomates Séchées) Make a batch of these as a summertime snack. Issue #67 04/16/2007 Fried Calabash Fingers with Tamarind Dipping Sauce Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious. Issue #66 03/18/2007 Steamed Stone Crab Claws with Melted Butter Though most often served chilled, stone crab claws are still quite tasty when steamed. Issue #57 03/18/2007 Baby Spinach and Stone Crab Salad Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat. Issue #57 03/18/2007 Stone Crab Claw and Shrimp Cocktail An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce. Issue #57 03/18/2007 Chilled Stone Crab Claws with Mustard Sauce Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor. Issue #57 07/30/2003 Mussels Steamed in Gueuze This recipe is adapted from one used by In de Rare Vos. Issue #57 01/21/2009 Boiled Dumplings Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity. Issue #56 10/29/2007 Potato Purée Use waxy potatoes for this Tuscan purée. Issue #54 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 04/05/2007 Steamed Artichokes Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation. Issue #51 « Previous 1. . . 6 7 8 9 10 . . .54 Next »