Recipes
Recipes by Ingredient
Recipes by Course
Recipes by Cuisine
Recipes by Season & Occasion
Techniques
Culture
Features
Cookbook Club
Trends
Shopping
Product Reviews
Shopping Guides
Saveur Selects
Subscribe
Newsletter
Print
Stockists
Recipes
›
Recipes by Course
Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Fu Pi Juan (Steamed Tofu Skin–Wrapped Pork Rolls)
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
Chicken Liver Toast with Spiced Pecans
Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
Korean Fried Chicken
By
SAVEUR EDITORS
Razor Clams with Chiles and Garlic (Navajas al Ajillo)
Leek Terrine with Goat Cheese
ADVERTISEMENT
AD
AD
Olive Oil-Braised Sardines with Fennel
Cured Sardines
Grilled Gremolata-Stuffed Sardines
LeRuth’s Red Shrimp Rémoulade
Galatoire’s Rémoulade Blanc
Pâté de Thon (Tuna Pâté)
Mousseline de Homard (Lobster Mousse)
Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)
Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)
Dungeness Crab and Shrimp Cheese Dip
Creamy Mushroom and Mussel Tart
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Charlotte d’Asperges au Crabe (Crab and Asparagus Terrine)
Colcannon
Irish Potato Bread
Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
1
…
18
19
20
…
48
Want more SAVEUR?
Get our favorite recipes, stories, and more delivered to your inbox.
Subscribe