Appetizers Recipes and Menus

29 results for "italian"
Narrow Results You've Selected: Appetizers Bake Remove all Source Saveur (23) Epicurious (1) New York Times (1) Passionate About Baking (1) Pham Fatale (1) Show all... Smitten Kitchen (1) Stephen Cooks (1) Difficulty Easy (17) Medium (9) Main Ingredient Cheese (16) Vegetables (14) Bread (11) Pork (3) Tomato (3) Show all... Eggs (2) Pasta (2) Potato (2) Beans (1) Fish (1) Fruit (1) Nuts (1) Shellfish (1) Cuisine Italian (29) American (4) Mediterranean (2) French (1) Season Winter (11) Fall (8) Spring (3) Summer (3) Occasion Cocktail Party (4) Christmas (3) Easter (2) Topic Recipe (29) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Technique:Bake"; var omni_prop8 = "Course:Appetizers,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 01/23/2007 Polenta Pie with Gorgonzola This cheesy dish is to Italians what macaroni and cheese is to Americans—warm, homey, and comforting. Issue #2 02/06/2007 Crunchy Piedmontese Breadsticks According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados. Does Not Apply 11/30/2007 Stuffed Oysters This is a simple way to prepare these tasty bivalves. Issue #31 03/05/2013 Angeli Caffe's Focaccia Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat. Issue #127 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 12/17/2009 Mushroom Sformato Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard. Issue #126 06/18/2007 Stuffed Mushrooms These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Issue #18 01/29/2008 Rosemary Focaccia Marcella Hazan, a rosemary devotee, makes a similar focaccia. Does Not Apply 05/09/2007 Mushroom and Fontina Pizza This is an American take on a much-loved Italian classic. Issue #16 10/17/2012 Menu: A Festive Italian Feast Gather friends and family together for a three-course Italian feast featuring decadent classics like saffron-scented risotto alla milanese, glazed pork chops agrodolce, biscotti, and sweet, cold gelato. Does Not Apply 01/23/2007 Gnocchi with Pesto From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish. Issue #2 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 09/18/2008 Baked Music-Paper Bread with Rosemary While visiting Sardinia we were served this very simple and flavorful snack. Issue #68 11/16/2007 Little Toasts with Smoked Mozzarella and Anchovies An easy to make appetizer of salty anchovies and melted mozzarella. Issue #63 11/04/2011 Treviso and Gorgonzola Tart This tart combines delicately flavored treviso with pungent gorgonzola. Issue #51 05/14/2007 Stuffed Artichokes These artichokes make the perfect start to any meal. Issue #50 02/17/2009 Stuffed Artichokes Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue. Issue #118 12/29/2009 Focaccia with Tomatoes and Olives This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue... Issue #120 12/15/2005 Potato Pizza In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat. Issue #79 02/18/2012 Zucchine Ripiene (Stuffed Zucchini) Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese. Issue #145 « Previous 1 2 Next »