Appetizers/starters

For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny gra...

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. Al...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right be...

Andrew Zimmern’s Kitchen Adventures OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing i...

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a s...

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten e...

This starter was inspired by the torta pascualina (Easter tart), an Italian spinach-and-hard-cooked-egg tart that's p...

Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrim...

These genius hors d’oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The ...

No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...

David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spic...

New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David K...