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Serves 20+ (for a crowd)

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On a recent buying trip to China, Bill Penzey discovered vibrant, lemony China #1 gingerroot, which he sells in three...

These spiced pita chips are good with all kinds of dips.

Plus: More Appetizer Recipes and Tips

Roast beef goes well with the strong flavors of the arugula and the remoulade.

To boost the shrimp flavor, shell and devein the shrimp after boiling them.Plus: More Seafood Recipes and Tips

It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: s...

Guests will appreciate the extra work it takes to make these quesadillas bite-size. The salsa is also good as a quick...

To make these easy hors d'oeuvres, bread cubes are dipped into a savory cheese mixture, then baked until golden.

Another way to serve this spring salad is to spoon it onto challah toasts.

Here the lamb is marinated and sautéed, then served warm with a piquant sauce.

Chef Emily Luchetti often makes these buttery nut delicacies to accompany her desserts. Traditionally, tuiles have a ...

Plus: More Dessert Recipes and Tips

According to legend these light Jamaican corn bread fritters got their name because eating them is fun—like a festival.

Plus: More Appetizer Recipes and Tips

If you happen to have leftover cooked chicken breast in your refrigerator, you can use 1 cup of shredded meat to fill...

Plus: More Appetizer Recipes and Tips

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