results for "appetizers"
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MAY WE SUGGEST...
Cheese crisps, stuffed grape leaves, and more finger foods for entertaining.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Skewering the shrimp with rosemary branches adds an extra depth of flavor to these great grilled appetizers.
For this recipe it is best to use thin scallions.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
This is our version of ''steamers''.
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
An important food staple in Cuba, malanga is used in many Caribbean dishes like these delicate fritters.
These croquettes can also be filled with chicken or tuna.
A forbidden pleasure to some, this classic French dish is to die for.
This extravagant salsa makes a lively accompaniment for crab cakes.
There are as many variations on pimento cheese as there are opinionated southern cooks. Here is our favorite.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite.
The garlicky pesto is a perfect match for sweet, silky scallops.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.
Like many northern Vietnamese dishes, these spring rolls are lighter than their southern counterparts.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.