This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.
Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.
Artichoke hearts are stuffed with a creamy crab salad, topped with bread crumbs, and baked until golden. A great recipe for parties or hors d’oeuvres.
This is so not your mom’s classic tuna salad. And we’re sorta glad of that. One taste and we think you’ll understand what we mean.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.