All About "european" and "appetizers"

Items Sorted by Highest Rating

Spaghetti alla Carbonara

full star full star full star full star empty star

In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety.

Read More

Sizzled Citrus Shrimp

full star full star full star empty star empty star

This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon.

Read More

Tomato-Basil Skewers

full star full star empty star empty star empty star

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

Read More

Chicken Saute with Creamy Mushroom & Leek Sauce

full star full star empty star empty star empty star

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking.

Read More

Chicken & Sun-Dried Tomato Orzo

full star full star empty star empty star empty star

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Read More

Grilled Salmon with Mustard & Herbs

full star empty star empty star empty star empty star

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work.

Read More

Pear Risotto with Prosciutto & Fried Sage Leaves

empty star empty star empty star empty star empty star

Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used but we recommend Parmigiano-Reggiano because its superior...

Read More

Dark Roast Creme Brulee

empty star empty star empty star empty star empty star

Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.

Read More