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Appetizers/starters

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This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. S...

Chef Dylan Fultineer gently pickles oysters in warm Champagne vinegar and lime and lemon juices, so they’re just bare...

Rich, salty and tart from lots of lemon juice and zest, this pâté pairs well with thick grilled toast or ra...

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of th...

Ali Banks created these delectable skewers to showcase exceptional fish. Slideshow: More Salmon Recipes

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thy...

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. Slideshow:...

These pillowy gnocchi are tossed in olive oil and lemon zest before getting a generous sprinkling of summer herbs. S...

Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a h...

Niki Russ Federman makes the tastiest, crispiest latkes with both scallions and onion. Slideshow: More Latke Recipes

Chef Jennifer Jasinski tops this excellent winter salad with goat cheese, toasted walnuts and pomegranate seeds. Sli...

“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side di...

This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette...

Stuart Brioza’s colorful salad is a mix of flavors and textures: bitter, sweet, nutty, crispy, creamy. The delicious ...

Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the gr...

Sara Kate Gillingham blends pumpkin puree into her delicious hummus, then tops the dip with candied pumpkin seeds and...

These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep. S...

Jerusalem artichokes are one of Leetal and Ron Arazi's favorite ingredients to cook with. Here, they make an oversize...

Popletas are fried, meat-filled potato dumplings. The ones without the filling, called pastelim, are more commonly kn...

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