results for "appetizers"
Main Course (210)
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Cheese crisps, stuffed grape leaves, and more finger foods for entertaining.
More a dip than a salad, this “guacamole” boasts a flavorful Indian flair.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style.
A symphony of flaky puff pastry and creamy goat cheese.
We based this recipe on one used at Cal Pep restaurant in Barcelona.
We add mashed potato to the filling of this traditional hors d'oeuvre.
These chiles are a common bar snack in Monterrey.
Madeiran farmers used to make espetada by skewering the meat on bay laurel branches.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Make a batch of these as a summertime snack.
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Though most often served chilled, stone crab claws are still quite tasty when steamed.
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce.
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
This recipe is adapted from one used by In de Rare Vos.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Use waxy potatoes for this Tuscan purée.
A diverse mix of flavors inspires a deliciously tender lobster dish.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.