Hors D'Oeuvres | Saveur

Stuffed Celery

SAVEUR Editors — Mon, 18 Mar 2019 22:22:00 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d’oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.

Featured in the April 2009 issue.

Yield: 4

Time: 45 minutes

6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
6 oz. cream cheese, cut into 1-in. cubes, at room temperature
¼ cup sour cream
½ tsp. Worcestershire sauce
⅛ tsp. hot sauce, preferably Tabasco
Green leaf lettuce, for garnish
5 celery ribs, trimmed and halved crosswise into sticks
Paprika, for garnish
5 pitted black California olives, halved, for garnish
Curly parsley sprigs, for garnish

Instructions

To a food processor, add the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce and pulse until smooth. Scrape the cheese mixture into a pastry bag fitted with a small piping tip or a quart-size zip-top bag, seal, and refrigerate to firm up, at least 30 minutes.
On a platter, arrange the lettuce leaves in an even layer and, if desired, top with 1 cup of crushed ice. Arrange the celery sticks, concave side up, on top. Retrieve the cheese mixture from the fridge, snip off a lower corner if using a zip-top bag, and pipe about 2 tablespoons of the cheese mixture into each celery stick. Sprinkle with paprika, garnish each celery stick with an olive half and a parsley sprig, and serve immediately.

The post Stuffed Celery appeared first on Saveur.

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

SAVEUR Editors — Fri, 08 Feb 2019 18:01:49 +0000

Justin Walker. Justin Walker

Bastille Day puts us in the mood for dainty French hors d’oeuvres and classic bistro nibbles like warm gougères and flaky pâté en croûte. With these tried-and-true French appetizer recipes, culled from skilled home cooks and iconic old-school restaurants, you’ll be eating like a bon vivant in no time. Whether you’re looking for French appetizer recipes to enjoy in the park the afternoon of July 14th or as part of your apéritif dînatoire that evening, you can’t go wrong with these fête-friendly starters.

Jacques Pépin’s Artichokes Helen

Brian Klutch Brian Klutch

If you love eating fresh artichokes but are intimidated by cooking with them, this easy recipe from the legendary TV host and cookbook author Jacques Pépin is a great place to start. Mounded with creamy cognac-spiked mushrooms, it makes for a truly decadent vegetarian appetizer. Get the recipe >

The Original Tapenade

Matt Taylor-Gross Matt Taylor-Gross

If you’re a fan of les oeufs, you’ll appreciate these hard-boiled eggs filled with the O.G. tapenade (surprising additions include tuna, cognac, and English mustard in addition to the usual olives, capers, and anchovies) and served deviled-egg style. Get the recipe >

Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Photo: Julia Gartland • Food Styling: Jessie YuChen Photo: Julia Gartland • Food Styling: Jessie YuChen

One of France’s go-to picnic snacks, this easy-to-make cake requires just a few pantry ingredients and is endlessly riffable. Get the recipe >

Carrot Crêpes

Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart

A colorful and vegetal take on the classic crêpe, these thin, alluring pancakes will impress your party guests with their subtle sweetness and sunny orange hue. Get the recipe >

Brandade

In this classic French appetizer, mashed potatoes and salt cod come together to create a creamy, pleasantly salty dip that’s best enjoyed with seasonal crudités or your favorite crackers or crusty bread. Get the recipe >

Black Olive Tapenade

Photo: Belle Morizo • Food Styling: Victoria Granof • Prop Styling: Dayna Seman Photo: Belle Morizo • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

A dollop of this versatile Provençal condiment gives life to everything from roast fish to morning toast. Get the recipe >

Aïoli Provençal

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites. Get the recipe >

How to Make Baguettes

Belle Morizio Belle Morizio

Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks. Get the recipe >

Provençal Stuffed Squid

Justin Walker Justin Walker

The late culinary eminence Lulu Peyraud would often serve these chard-stuffed squid topped with a zesty anchovy vinaigrette at the start of a meal. Get the recipe >

Duck Pâté en Croûte

Matt Taylor-Gross Matt Taylor-Gross

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe >

Pissaladière

Thomas Payne Thomas Payne

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe >

Gougères

Christopher Testani Christopher Testani

It’s impossible to eat just one of these irresistible French cheese puffs—so be sure to double the recipe if you’re expecting a crowd. Get the recipe >

Chicken Liver Pâté

Christopher Testani Christopher Testani

Butter and brandy are the secret ingredients in this classic pâté. Get the recipe >

Panisses

Kate Devine Kate Devine

It’s worth trying your hand at Provence’s chickpea fries known as panisses—they’re one of the best street snacks France has to offer. Get the recipe >

Potato Salad with Herring

Matt Taylor-Gross Matt Taylor-Gross

This briny, vinegar-soaked salad that comes together in a flash is one of Daniel Boulud’s go-to first courses. Get the recipe >

Lyonnaise Salad with Sausage and Walnuts

Matt Taylor-Gross Matt Taylor-Gross

Sausage is the pride of Lyon, and it makes a wonderful starter when sliced thin, chilled, and topped with a bright chervil vinaigrette. Get the recipe >

Coquilles St-Jacques (Gratinéed Scallops)

Todd Coleman Todd Coleman

The word coquille St-Jacques means “scallop” in French, but in the idiom of American cooks, it’s a throwback dish of gratinéed scallops poached in white wine and served on the halfshell. Get the recipe >

Provençal Vegetable Gratin (Tian)

Justin Walker Justin Walker

A tian is a type of gratin, and this Provençal version is a stunner with its colorful rows of zucchini, eggplant, and tomato. Get the recipe >

Fromage Blanc Spread (Cervelle de Canut)

Matt Taylor-Gross Matt Taylor-Gross

Literally “silk worker’s brain,” this herbed cheese spread is named for Lyon’s 19th-century silk weavers, who often ate it for lunch. Get the recipe >

Fromage Fort

Matt Taylor-Gross Matt Taylor-Gross

Yes, you can make a crowd-pleasing apéro spread and clean out your fridge at the same time! All you need to do is combine the mélange of cheese scraps lurking in your refrigerator with some fresh herbs and a few glugs of wine. Get the recipe >

The post Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond appeared first on Saveur.

Fire Crackers

Ellen Fort — Tue, 21 Mar 2023 19:16:50 +0000

Photo: Belle Morizio • Food Styling: Laura Sampedro. Photo: Belle Morizio • Food Styling: Laura Sampedro

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Saltines, the bland-but-ubiquitous crackers found in every grandparent’s pantry, are often relegated to sick-day snacks paired with ginger ale, or stacked alongside a bowl of tomato soup. Growing up, my great-uncle Rufus Fort considered them a perfect snack when slathered with butter and toasted. But many of my Southern brethren experience the true nature of Saltines as a blank canvas for spice, toasted until crispy and served as a salty, spicy snack at parties and potlucks. Fire crackers, so named because of a healthy dash of crushed red chile flakes, typically include a packet of powdered ranch dressing in the list of ingredients. I came up with two of my own from-scratch variations: One with a spice-laden homemade ranch powder, and another packed with Indian spices from Diaspora Co. (I recommend turmeric, ginger, and chile powder; crushed red chile flakes can be swapped for the Guntur Sannam chiles if desired.) Pro tip: An air fryer* can crisp these very quickly; head to the footnote for directions.

Yield: 6–8

Time: 12 hours 10 minutes

Ingredients

For the spicy ranch fire crackers:

1 cup vegetable oil
3 Tbsp. dry buttermilk powder
2 tsp. crushed red chile flakes
1½ tsp. garlic powder
1½ tsp. kosher salt
1½ tsp. MSG, optional
1½ tsp. onion powder
1 tsp. dried chives
1 tsp. dried dill
1 tsp. dried parsley
½ tsp. freshly ground black pepper
Two 4-oz. sleeves Saltines

For the turmeric-ginger fire crackers:

1 cup vegetable oil
1 Tbsp. ground coriander
1 Tbsp. ground ginger
1 Tbsp. ground turmeric
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. ground Guntur Sannam chile
Two 4-oz. sleeves Saltines

Instructions

To a gallon zip-top freezer bag, add the oil and all of the seasoning. Seal the bag and massage to mix. Add the crackers to the bag. Seal and flip the bag until all of the crackers are thoroughly coated. Set aside at room temperature to marinate for at least 6 and up to 12 hours.
Position two racks in the upper and lower third of the oven and preheat to 250°F. Line two large rimmed baking sheets with parchment paper, then arrange the crackers in a single layer on them. Bake until the Saltines are lightly browned, 15–20 minutes. Set aside to cool to room temperature. Serve the fire crackers immediately or transfer to an airtight container and store at room temperature for up to two weeks.

*Air fryer instructions: Preheat the air fryer to 300°F. In the basket, arrange the crackers in a single layer. Air fry, gently shaking the basket occasionally, until lightly browned, about 5 minutes. (Depending on the size of your machine, the fire crackers may need to be fried in batches to ensure they turn out evenly crispy.)

The post Fire Crackers appeared first on Saveur.

Roasted Hearts of Palm with Romesco Sauce

Megan Zhang — Fri, 07 Oct 2022 14:58:29 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

“Heart of palm is one of the most beautiful ingredients,” says chef Dominique Oudin. I’d never tried the fresh form of the delicate white vegetable—harvested from the inner core of certain palm tree varieties—until a recent visit to Colombia, where the ingredient appears in many dishes. Oudin’s preparation, which he serves at Sofitel Legend Santa Clara’s Restaurante 1621 (where the kitchen marries French techniques with local Colombian ingredients), stuck with me in particular. The thinly sliced heart of palm was coated in a cashew-almond cream, served with a dollop of peppery romesco sauce on the side. The tender vegetable’s clean, grassy flavor made it an ideal canvas for the nutty cream and the zippy, smoky romesco.

When Oudin cooks with the tropical plant, “I don’t want to change the flavor too much,” he explains. “It’s something very special because we can’t find it everywhere in the world.” Much of the world’s heart of palm is cultivated in Central and South America and Southeast Asia, where the ingredient is part of many cultures’ culinary traditions.

Before this trip through Colombia, I’d only ever tasted the canned or jarred versions of heart of palm. The fresh variety has a more toothsome texture than the processed stuff, and a more pronounced flavor. Once I returned home, I knew I wanted to try cooking it myself—starting with a riff on Oudin’s dish. I learned that, because unsustainable harvesting practices can be detrimental to palm trees, it’s important when buying fresh or frozen hearts to shop from a producer that sticks to regenerative techniques (Puna Gardens is a reputable online source that sells the hearts cleaned and ready to use).

When my order arrived in the mail, I sliced the fresh vegetable into sticks, followed Oudin’s en papillote roasting technique, and replaced his cashew-almond cream with a simple sprinkle of toasted nuts. And of course, I had to whip up a classic romesco sauce recipe from SAVEUR’s archives.

Featured in “This Underrated Tropical Ingredient Is About to Be Your New Favorite Meat Replacement” by Mariana Velásquez.

Yield: 2

Time: 1 hour 30 minutes

Ingredients

For the romesco sauce:

2 large red bell peppers (1 lb.)
3 garlic cloves, unpeeled
1 cup blanched almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
¼ tsp. crushed red chile flakes
¼ tsp. smoked paprika
Kosher salt and freshly ground black pepper

For the hearts of palm:

1 lb. fresh hearts of palm, cut into ½-in.-by-4-in. batons
1 Tbsp. olive oil
1½ tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 Tbsp. almonds, toasted and coarsely crushed

Instructions

Make the romesco sauce: Preheat the broiler, and line a baking sheet with aluminum foil. Place the bell peppers and garlic on the lined baking sheet and broil, turning as needed, until the vegetables are blistered all over, 4–8 minutes for the garlic, and 10–15 minutes for the peppers. Transfer the broiled ingredients to a heatproof bowl, cover tightly with plastic wrap, and set aside to steam until cool enough to handle, about 20 minutes.
Gently rub the peppers to remove their skins, then remove and discard the stems and seeds; peel the garlic cloves. To a blender, add the roasted vegetables, almonds, olive oil, tomato paste, vinegar, chile flakes, paprika, and ½ cup water. Purée until smooth, then scrape the sauce into a bowl, season with salt and black pepper to taste, cover, and refrigerate until ready to use. (If making the sauce ahead of time, romesco keeps well in an airtight container in the fridge for up to 3 days.)
Roast the hearts of palm: Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and set aside.
In a large bowl, toss the hearts with the olive oil and thyme. Season lightly with salt and black pepper; toss to combine. Line a large baking sheet with aluminum foil and arrange the hearts neatly in the center of the sheet. Fold the corners of the foil inward to wrap and seal the hearts in a tight pouch. Transfer to the oven and roast until the hearts are tender when pierced with a fork, about 20 minutes.
Cool the hearts of palm slightly before unwrapping, then transfer them to a platter, sprinkle with crushed almonds, and serve warm with the reserved romesco sauce on the side.

The post Roasted Hearts of Palm with Romesco Sauce appeared first on Saveur.

Our 50 Best Hors d’Oeuvres Recipes

SAVEUR Editors — Fri, 08 Feb 2019 17:54:13 +0000

"You can grill any oyster you'd eat raw," says John Finger of California's Hog Island Oyster Co., "but bigger is better, since the longer they cook, the more they shrink." Rules of thumb: Opt for Pacific over Eastern, and look for 4–5-inch shell size. Have your fishmonger shuck one before you buy; the meat should almost fill the shell. Michael Turek

There is no more perfect one-bite hors d’oeuvre than the one nature provides: Oysters come in their own individual serving dishes, for heaven’s sake. And while delicious unadorned, they’ll also agreeably accommodate most any flavor, from piping hot parmesan and sausage to a cool citrusy mignonette. Equal parts upscale splurge and seafood-shack casual, oysters have the appetizer concept nailed. Which is why our roundup of hors d’oeuvre recipes includes no fewer than five different ways to zhuzh up these briney bivalves.

If only everybody loved shellfish.

Since that isn’t the case, consider your audience and occasion. Game-day snack buffets demand comfort-food classics like jalapeño poppers, mozzarella sticks, and pigs in blankets. Fancy cocktail parties call for more sophisticated small bites—say, cranberry crostini and pecan cheese wafers in autumn, or crab toasts and summer-squash confit come warmer weather.

Beyond those general guidelines, there’s a whole world of authentic appetizers to choose from. In the cheese-puff category alone, you’ve got classic French gougères, Brazilian pão de queijo, Switzerland’s gooey fondue fritters (called malakoffs), and fried Greek feta topped with sun-dried-tomato tapenade.

Or you could pair vegetable pakoras from India with an assortment of spicy chutneys, stud Italian focaccia with red and green grapes, and top Russian blinis with smoked trout or caviar.

Peruse our guide to the globe’s best hors d’oeuvres recipes, and you might just find yourself wondering: Who really needs a main course, anyway?

Cranberry Crostini

Tart, colorful cranberries are not just for cooked and canned sauces. Paired with rich whipped ricotta spread and toasted baguette slices, the raw fruit has a punchy flavor and crunchy texture that’s a light, bright complement to crostini. Prepare the dip up to one day ahead and store covered in the refrigerator. Stir or buzz in the food processor briefly before spreading onto toasts. Get the recipe for Cranberry Crostini » Matt Taylor-Gross

Deviled Eggs

Get the recipe for Deviled Eggs »

Panisses

Learn how to make Provence’s chickpea fries, or panisses—they’re one of the best snacks France has to offer. Get the recipe for Panisses » Kate Devine

Potato Jalapeño Latkes

These are classic latkes, grated potatoes bound with matzo meal and egg, but the simple addition of jalapeño adds a new kick to an old Jewish classic. Medina serves his jalapeno latkes with a tangy, cooling horseradish cream. Get the recipe for Potato Jalapeño Latkes » Matt Taylor-Gross

Crab Toast

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. Get the recipe for Crab Toast » Marcus Nilsson

Grilled Oysters on a Bed of Salt

“You can grill any oyster you’d eat raw,” says John Finger of California’s Hog Island Oyster Co., “but bigger is better, since the longer they cook, the more they shrink.” Rules of thumb: Opt for Pacific over Eastern, and look for 4–5-inch shell size. Have your fishmonger shuck one before you buy; the meat should almost fill the shell. Get the recipe for Grilled Oysters on a Bed of Salt » Michael Turek

Broiled Oysters with Parmigiano and ‘Nduja

Whoever said fish and cheese don’t belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters’ otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as ‘nduja. Get the recipe for Broiled Oysters with Parmigiano and ‘Nduja » Ted Cavanaugh

Olive-Oil Poached Green Almonds with Dill

Green almonds are a rare spring treat; simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack. Get the recipe for Olive-Oil Poached Green Almonds with Dill » Photography by Matt Taylor-Gross

Fried Stuffed Castelvetrano Olives

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives » Romulo Yanes

Raw Oysters with Lemon Oil and Urfa Biber

You can do more with these mollusks than eat them raw. From broiling to frying, here are four ways to sharpen your shell game. Get the recipe Raw Oysters with Lemon Oil and Urfa Biber » Photography by Ted Cavanaugh

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. Get the recipe for Mozzarella Sticks » Farideh Sadeghin

Abruzzo-Style Grape Focaccia

When this fluffy, oil-slathered dough bakes, the red and green grapes dotting it burst, releasing their sweet juices into the bread. Get the recipe for Abruzzo-Style Grape Focaccia » Romulo Yanes

Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia) » Photography by Matt Taylor-Gross

Chickpea Fritters with Coconut Chutney

In this Goan-influenced starter, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney » Evan Sung

Herbed Squash Confit

The spongelike nature of summer squash makes it an ideal candidate to confit; pile the tender shreds on crostini for a summery appetizer. Get the recipe for Herbed Squash Confit » Matt Taylor-Gross

Smoked Trout Blinis with Crème Fraîche and Dill

The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. Get the recipe for Smoked Trout Blinis with Crème Fraîche and Dill » Maxime Iattoni

Fennel Seed Taralli (Italian Olive Oil Crackers)

Crisp, biscuit-like Italian crackers, taralli taste best baked until dry and golden-brown: the toastiness brings out and complements the flavors of the spices and fruity olive oil. Baking them atop a drying rack helps ensure an even browning all around, but if you don’t have one, dry the taralli briefly on clean kitchen towel and bake them on a parchment-lined sheet. You can omit the fennel seed and replace with 1 ¼ tsp. coarsely ground black pepper if desired, or leave the dough plain. Get the recipe for Fennel Seed Taralli (Italian Olive Oil Crackers) » Stacy Adimado

Cheese Gougères

These gougères are custardy in the center, with a little nuttiness and crunch from optional walnuts. Get the recipe for Cheese Gougères » Christina Holmes

Virginia Ham and White Cheddar Croquettes

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate two-bite party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes » Anna Stockwell

Homemade Jalapeño Poppers

Packed with a spicy, cheesy filling, roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating. Get the recipe for Homemade Jalapeño Poppers » Photography by Belle Morizio

Salmon Rillettes

Made with both smoked and cooked fish for textural contrast, salmon rillettes became a New Year’s staple once I discovered that my husband wasn’t the only non—oyster eater among us. Pack into jars the night before entertaining—the flavors improve with time. Get the recipe for Salmon Rillettes » Christina Holmes

Goat Cheese Crostini with Fig-Olive Tapenade

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer. Get the recipe for Goat Cheese Crostini with Fig-Olive Tapenade » Signe Birck

Gougères

These irresistable French “cheese puffs” are the perfect hors d’ oeuvre. Get the recipe for Gougères » Christopher Testani

Smoked Bluefish Pâté with Hardtack Crackers

Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté. Get the recipe for Smoked Bluefish Pâté with Hardtack Crackers » Landon Nordeman

Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile

Chef Giorgia Goggi, a self-proclaimed anchovy lover, marinates her own fillets and sun-dries raisins from local grapes to make this delicate sweet-sour dish. Store-bought marinated anchovies work perfectly well, and when they’re soaked in the dish’s pickling liquid, even grocery-store raisins will take on a juicy plumpness. Get the recipe for Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile » Photography by Eva Kolenko

Pão de Queijo

If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo » Todd Coleman

Oysters DuPont

Crabmeat, feta, and capers are broiled atop garlic-and-herb-dressed oysters in this salty-sweet dish. Get the recipe for Oysters DuPont » Ingalls Photography

Roasted Tomato and Grape Toasts with Fava Bean Puree

Dried fava bean purée is served all over Puglia, typically with cooked bitter greens and fried or toasted bread. Giorgia Goggi adds lemon juice and miso, and uses it as a base for crostini. Leftovers are an excellent dip for raw vegetables. Get the recipe for Roasted Tomato and Grape Toasts with Fava Bean Puree » Eva Kolenko

Roasted Garlic and Sweet Potato Crostini

Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream. Get the recipe for Roasted Garlic and Sweet Potato Crostini » Helen Rosner

Zucchini and Feta Fritters

Coriander and paprika pair nicely with the salty feta in these airy, golden zucchini fritters. Get the recipe for Zucchini and Feta Fritters » Simon Bajada

Eggplant Rolls (Nigvziani Badrijani)

This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with drinks before dinner too. Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlicy walnut paste and rolled up. Make the walnut paste while the eggplants are being salted. The main reason to salt them is to reduce the amount of oil they absorb during frying; the bitterness has been bred out of most eggplants nowadays. Get the recipe for Eggplant Rolls (Nigvziani Badrijani) » Kat Craddock

Indian Vegetable Fritters (Pakoras)

Crispy chickpea-battered vegetable fritters are a popular street-food snack throughout India. This recipe calls for potatoes and onion, but cauliflower florets, eggplant slices, or plantains can also be used. Get the recipe for Indian Vegetable Fritters (Pakoras) » James Roper

Spiced Ground Beef Patties (Shami Kebabs)

Ground beef is stuffed with a spiced onion mixture and then fried until crisp and savory in this favorite street food of Muslim Indians. Get the recipe for Spiced Ground Beef Patties (Shami Kebabs) » Ingalls Photography

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

In Tamil-speaking households, a combination of fritters with sauce is referred to as vadai pachadi. Served for weddings and religious holidays, these spicy fritters get their signature crunch from yellow split peas and are topped with a creamy, tangy yogurt-tomato sauce. Get the recipe for Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi) » Ingalls Photography

Cured Salmon with Thin Pancakes (Gravlax with Blinis)

We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Get the recipe for Cured Salmon with Thin Pancakes (Gravlax with Blinis) » Maxime Iattoni

Shrimp and Rosemary Crostini

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary. Get the recipe for Shrimp and Rosemary Crostini » Ingalls Photography

Stuffed Pepperoncini with Smoked Salmon

Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon » Yossy Arefi

Smoked Salmon with Cream Cheese, Capers, and Red Onion

Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon. Get the recipe for Smoked Salmon with Cream Cheese, Capers, and Red Onion » Helen Rosner

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress. Get the recipe for Toast with Roasted Beet Dip, Smoked Salmon, and Watercress » Helen Rosner

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips. Get the recipe for Pan-Fried Salt Cod Chips (Fritas de Bacalhau) » Todd Coleman

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé. Get the recipe for Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery » Helen Rosner

Shallot and Pancetta Tortilla Crisps

Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee. Get the recipe for Smoked Salmon with Shallot and Pancetta Tortilla Crisps » Yossy Arefi

Robiola-Stuffed Figs with Pomegranate

Pungent Robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer. Get the recipe for Robiola-Stuffed Figs with Pomegranate » Maxime Iattoni

Saganaki Bites with Sun Dried Tomato Tapenade

Kasseri cheese, a type of sheep’s milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries. Get the recipe for Saganaki Bites with Sun Dried Tomato Tapenade » Maxime Iattoni

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer. Get the recipe for Broccoli Rabe, Cannellini Bean, and Ricotta Crostini » Andre Baranowski

Broiled Oysters with Spinach and Brown Butter Hollandaise

Instead of using clarified butter in his hollandaise, as is traditional, Global Village chef Martin Bealin browns butter, rendering it nutty in flavor. Choose briny—not creamy—oysters (ask your fishmonger), and be sure to make the mignonette: The salinity of the oysters in combination with the pungent shallots and vinegar are a welcome contrast to the richness of the hollandaise. Get the recipe for Broiled Oysters with Spinach and Brown Butter Hollandaise » Michelle Heimerman

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe for Pigs in a Blanket with Herbed Mustard Dipping Sauce » Matt Taylor-Gross

French Piped Potatoes (Pommes Duchesse)

Elegant potatoes are brushed with an egg wash before baking for color and crunch. Get the recipe for French Piped Potatoes (Pommes Duchesse) » Ingalls Photography

Swiss Fondue Fritters (Malakoffs)

A decadent mixture of Gruyere, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside—in this recipe for classic Swiss cheese fritters, which first appeared in our October 2013 issue with the article Pleasure Dome. Get the recipe for Swiss Fondue Fritters (Malakoffs) » SAVEUR

Beet “Tartare”

Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. Get the recipe for Beet “Tartare” » Yossy Arefi

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Gefilte Fish Terrine

Organic — Mon, 18 Mar 2019 22:42:55 +0000

Traditional gefilte fish recipes call for fish balls poached in stock, but New York City chefs, authors, and brothers Eli and Max Sussman like to bake their gefilte fish in a loaf pan with a water bath. They also add salmon for a richer, fuller flavor. Adapted from their new cookbook, Classic Recipes for Modern People (Weldon Owen). Featured in: A Gefilte Fishing Expedition Get the recipe for Gefilte Fish Terrine ». Eilon Paz

Traditional gefilte fish recipes call for fish balls poached in stock, but New York City chefs, authors, and brothers Eli and Max Sussman like to bake their gefilte fish in a loaf pan with a water bath. They also add salmon for a richer, fuller flavor. Adapted from their new cookbook, Classic Recipes for Modern People (Weldon Owen). Featured in: A Gefilte Fishing Expedition

Yield: serves 8-10

3 tbsp. olive oil
1 medium white onion, minced
12 oz. boneless, skinless carp or pike fillet, roughly chopped
12 oz. boneless, skinless salmon fillet, roughly chopped
1 cup heavy cream
2 tbsp. matzo meal
1 tbsp. minced dill, plus sprigs for garnish
2 tsp. kosher salt, plus more to taste
1 tsp. freshly ground pepper, plus more to taste
2 eggs, beaten
1 carrot, coarsely shredded
Zest of 2 lemons, plus 3 tbsp. juice, and wedges for serving
2 cups baby arugula
4 red radishes, thinly sliced
1 (1") piece horseradish, peeled and finely shredded
1 shallot, thinly sliced
Matzos, for serving

Instructions

Heat oven to 325°. Line a 9″x 5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Heat 1 tbsp. oil in an 8″ skillet over medium; cook onion until soft, 8–10 minutes, and transfer to a bowl. Combine carp and salmon in a food processor; pulse until coarsely ground and transfer to bowl with onion. Add cream, matzo meal, minced dill, salt, pepper, eggs, carrot, lemon zest plus 1 tsp. juice, and 3⁄4 cup cold water; stir to combine and spread into prepared pan. Wrap plastic wrap over top and cover with parchment paper. Place loaf pan in a 9″x 13″ baking dish; pour boiling water into pan to come halfway up outside of loaf pan. Bake until an instant-read thermometer inserted into the center reads 160° or a knife inserted into the center comes out clean, about 1 hour 15 minutes. Transfer loaf pan to a wire rack; let cool. Remove paper and invert terrine onto a platter; discard plastic wrap. Chill terrine until cold and then cut into slices. Toss remaining olive oil and lemon juice, the dill sprigs, arugula, radishes, horseradish, shallot, salt, and pepper in a bowl; sprinkle over terrine. Serve with lemon wedges and matzos.

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Devils on Horseback

Organic — Mon, 18 Mar 2019 22:50:05 +0000

In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon. Todd Coleman

In this version of the classic hors d’oeuvre, oysters are cooked with garlic and wine, then set “astride” toasted garlic bread slices and sprinkled with bacon. This recipe first appeared in our Jan/Feb 2013 issue along with Sandra Tsing Loh’s article Devils on Horseback.

Yield: serves 4-6

6 tbsp. unsalted butter
2 tbsp. finely chopped garlic
¹⁄₂ small baguette (about 4 oz.), cut into eight 1"-thick slices
10 slices bacon, cut into 2" pieces
3 scallions, finely chopped
¹⁄₄ cup white wine
2 tsp. lemon juice, plus wedges for serving
8 oysters, such as Blue Point, shucked, with juices reserved
Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley, for garnish

Instructions

Heat oven to 400°. Melt 4 tbsp. butter in a small pan; mix with 1 tsp. garlic. Brush baguette slices with the butter; arrange on a baking sheet. Bake until lightly toasted, about 10 minutes. Set aside.
Meanwhile, cook bacon in a 12″ skillet over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, reserving bacon fat for another use; set aside. Heat remaining butter in the skillet. Add remaining garlic and the scallions, and cook, stirring, until soft, about 3 minutes. Add wine, lemon juice, oysters with their juices, and salt and pepper. Cook, stirring, until oysters begin to curl at the edges, about 3 minutes. Using a slotted spoon, transfer oysters to a bowl; cover to keep warm. Continue to cook sauce until thickened and reduced by half, about 10 minutes. Divide oysters and sauce among baguette slices; top with reserved bacon and garnish with parsley.

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One-Bite Hors d’Oeuvres

Organic — Mon, 18 Mar 2019 22:34:20 +0000

From tangy-sweet stuffed figs to spicy bacon-wrapped jalapeño poppers, these diverse hors d’oeuvres are easy to consume in one or two dainty bites, for a crumb- and drip-free evening of delectable eats.

See 26 finger food recipes in the gallery »

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Amuse-Bouches from Great American Chefs

Organic — Fri, 08 Feb 2019 18:33:09 +0000

Poncharee Kounpungchart

“Racer 5 Beer Bubble”, a golden sphere filled with Bear Republic Brewery’s Racer 5 India Pale Ale and a hint of lemon, from Cyrus in Healdsburg, California. Nick Peyton

Thumbelina carrot and golden raisins with an orange glaze, from New York City’s Allen & Delancey. Mike McCarthy

Cured-beet and scottish salmon napoleon with bibb lettuce, from Five Fifty-Five in Portland, Maine. Katie Selva

Shrimp and grits; duck and sweet potato cannelloni; and ham and truffled eggs with moules frites, from Restaurant Tallent in Bloomington, Indiana. Christine Barbour

“Hot Potato, Cold Potato”-a cold potato-truffle soup with a hot, butter-poached yukon gold potato, parmesan, black truffle, and sea salt, from Chicago’s Alinea. Lara Kastner

Fried tofu with hijiki seaweed, edamame, and carrot dipped in tofu puree, from Los Angeles’s Sona. Kuniko Yagi

“Hoosier Hush Puppie” with Capriole goat cheese and roasted red pepper sauce, from Farm in Bloomington, Indiana. Daniel Orr

Sliced seared scallop with Ala’i red salt and lemon-infused extra-virgin olive oil, from Plantation House in Kapaluha, Hawaii. Tara Wing-Lofaro

Warm onion tart with thyme, from Chicago’s Tru. Tim Turner

“Tuna Sashimi Lollie”, dusted with coriander on a fennel-cilantro salad with ponzu dressing, garnished with kaffir lime sauce, citrus foam, and volcanic Hawaiian sea salt, from Logan in Ann Arbor, Michigan. Nina Huey

“Vegetarian muffulettas”, olive and parmesan gougere filled with roasted red peppers, olives, shaved parmesan, oregano, and parsley, from Restaurant Tallent in Bloomington, Indiana. Christine Barbour

Braised kohlrabi with brunoise of fall vegetables and truffle emulsion, from Chicago’s Tru. Tim Turner

Kumamoto oysters, green apple mignonette, green apple foam, radish, and pink peppercorns, from New York City’s Allen & Delancey. Mike McCarthy

Foie gras bonbon with bitter chocolate, pistachios, and Rainier cherry, from Seattle’s Lark. Poncharee Kounpungchart

Novia Scotia butter-poached lobster with lemongrass and curry, from New York City’s Eleven Madison Park. Union Square Hospitality Group

Marrow-enriched veal cheek over petite potato rosti, from Up River Cafe in Westerly, Rhode Island. Joshua Behan

Braised pork shank pie with rosemary sour cream, fig-shallot jam, and mustard gravy, from Five Fifty-Five in Portland, Maine. Katie Selva

Dolce de calabaza (Mexican pumpkin candy) with buttermilk blue cheese and an aged-balsamic reduction, from L’Etoile in Madison, Wisconsin. Liliane Calfee Miller

Heart of palm with toasted bulgur and garlic mayonnaise; vanilla pudding, fava bean, and dried plum with olives; and pumpernickel with black truffle, from Chicago’s Alinea. Lara Kastner

Hamachi tartare with pomegranate, from New York City’s Tabla. Todd Coleman

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Retro Hors d’Oeuvres

SAVEUR Editors — Fri, 08 Feb 2019 18:43:17 +0000

See the Recipe. Mary Ellen Bartley

These retro appetizers are oldies but goodies. SAVEUR magazine has the recipes for 13 never out of style favorites from fondue to crab rangoon.

Set the stage

Warm, rich, and delightfully creamy-the fondue craze of the 1970s is back! Get the Recipe »

Cheddar Cheese Log

This retro hors d’oeuvre is among the many recipes Ella Fitzgerald marked in her copy of James Beard’s American Cookery (Little, Brown, 1972). Get the recipe for Cheddar Cheese Log »

Cheese Straws

Serve these clever little appetizers instead of bread at lunchtime or for supper. Get the recipe for Cheese Straws »

Belgian Endive Spears with Curried Crab Salad

A delicious and easy appetizer sure to please your holiday guests. Get the recipe for Belgian Endive Spears with Curried Crab Salad »

Shanghai Chicken Wings

These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Get the recipe for Shanghai Chicken Wings »

Rumaki

Bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. See the recipe for Rumaki»

Crab Rangoon

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »

Cheese Crackers

In Charleston, South Carolina, tins of these savory little homemade crackers are a popular hostess gift, usually to be served with cocktails. We recommend using the best quality cheese available. Get the recipe for Cheese Crackers »

Stuffed Mushrooms

These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Get the recipe for Stuffed Mushrooms »

Hickory House Deviled Eggs

We add mashed potato to the filling of this traditional hors d’oeuvre to help bind it. Get the recipe for Hickory House Deviled Eggs »

Prosciutto Rolls

In Savannah, Georgia, elaborate parties are a winter holiday tradition. We found these delicious rolls while attending one such soiree. Our hosts, Jim Burke and Doug Orr, garnished the dish with parsley and pyrocanthus berries, but please note that the latter, while pretty, are toxic. Get the recipe for Prosciutto Rolls »

Bacon Wrapped Dates with Almonds

These simple, hyper-flavorful appetizers, which balance salty crisp bacon with sweet chewy dates, with a rich almond center, are a popular bar snack at the Red Cat in New York City. Served piled high on a plate, they’re a perfect cocktail-party finger food. Get the recipe for Bacon Wrapped Dates with Almonds »

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Mille-Feuille with Two Goat Cheeses

Organic — Mon, 18 Mar 2019 22:33:27 +0000

Soyoung Scanlan, artisanal cheese maker at the Andante dairy in Santa Rosa, California, got the idea for this hors d’oeuvre from Chef Daniel Humm of San Francisco’s Campton Place.

Yield: makes 8

1 (4-oz.) piece chilled Acappella (Andante Dairy) or other young surface-ripened goat's-milk cheese, trimmed of rind
1 (1⁄8"-thick) 6" × 10" sheet puff pastry (see recipe for Quick Puff Pastry)
1 oz. Impromptu or other hard goat's-milk cheese, grated on medium holes of a box grater (about 1⁄4 cup)

Instructions

Preheat oven to 375°. Meanwhile, put young cheese in center of a large sheet of waxed paper, slice it almost in half horizontally, and open it like a book. Lay another sheet of waxed paper on top of cheese. Using a rolling pin, roll out cheese into a 1⁄4″ × 3″ × 7″ rectangle; refrigerate.
Lay puff pastry on a parchment paper-lined baking sheet and prick all over with a fork. Cover pastry with another sheet of parchment, then set another baking sheet directly on top. Bake pastry until golden, about 35 minutes. Uncover pastry completely, sprinkle with the grated cheese and bake until cheese melts slightly, about 2 minutes. Transfer pastry with parchment to a wire rack to let cool. Peel parchment off pastry. Using a serrated knife, cut pastry into 1″ × 2″ rectangles. Uncover chilled cheese and cut into 3⁄4″ × 1 1⁄4″ rectangles.
To assemble, stack a piece of cheese on a piece of pastry, top cheese with a piece of pastry, followed by another piece of cheese, then another piece of pastry. Repeat with remaining pastry and cheese to make 8 in all.

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