Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
Big chunks of dungeness crab, celery, and jalapeno peppers stud these crab cakes. A homemade tartar sauce and asparagus and lemon dressings add color and zing.
A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.
An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.
For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.
Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.
Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.
These classic Buffalo wings take their über crispiness from a double dipping in flour. But don’t let us catch you trying that with the blue cheese dip.
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