Appetizers

Blue-Ribbon Dungeness Crab Cakes

Blue-Ribbon Dungeness Crab Cakes

By LYNN DERRICK AND JANELLE WEAVER
Apple and Sausage Mac and Cheese

Apple and Sausage Macaroni and Cheese

By FARIDEH SADEGHIN
Yakitori-Style Duck Hearts with Pickled Watermelon Rind

Yakitori-Style Duck Hearts with Pickled Watermelon Rind

By AMETHYST GANAWAY
Fried Shrimp Shells

Fried Shrimp Shells

By HALO PEREZ-GALLARDO
Seafood Pasta with Chorizo and Corn

Seafood Pasta with Chorizo and Corn

By FARIDEH SADEGHIN
Provoleta (Grilled Provolone Cheese)

Provoleta

By ELLEN FORT
Tamari-Marinated Oeufs Mayonnaise with Ginger Yuzu Aïoli

Soy-Marinated Oeufs Mayonnaise with Ginger Yuzu Aïoli

By GABY MAEDA
Rhode Island Clam Cakes

Rhode Island Clam Cakes

By KAT CRADDOCK
Käsespätzle (Cheese Spaetzle)

Käsespätzle (Cheese Spaetzle)

By MANFRED GROSSMANN
Fried Cucumbers with Sour Cream Dipping Sauce

Fried Cucumbers with Sour Cream Dip

By SAVEUR EDITORS
Grilled Scallops with Yuzu Kosho Vinaigrette

Grilled Scallops with Yuzu Kosho Vinaigrette

By TADASHI ONO
Ricotta-Stuffed Zucchini Blossoms

Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins

By STEFANO D’ONGHIA
Tteokbokki with Chili Crisp and Honey

Tteokbokki with Chili Crisp and Honey

By SU SCOTT
Cheesy Korean Corn Dog

Cheesy Korean Corn Dogs

By SU SCOTT
Stuffed Celery

Stuffed Celery

By SAVEUR EDITORS
Seasonal Squash Tart

Seasonal Squash Tart

By ALEX SAGGIOMO
Whipped Tahini Dip with Honeyed Kumquats

Whipped Tahini Dip with Honeyed Kumquats

By SARA KRAMER AND SARAH HYMANSON
Sweet Corn Pakoras

Sweet Corn Pakoras

By ROMY GILL
Hawaiian Tuna Poke

Tuna Poke

By SAM CHOY
Stuffed Squid

Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond

By SAVEUR EDITORS

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