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Appetizers/starters

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Vary the toppings to make use of what's on hand—olives, sun-dried tomatoes, anchovies—but avoid cheese if y...

Cherry tomatoes make a summery salad for the dead of winter. If you can find them, add a few sweet little yellow pear...

This recipe from Janie Master is served at Mel's Bar & Grill.Plus: More Appetizer Recipes and Tips

Sweet, spicy tomato jam is a popular Moroccan condiment, but here Kenney uses it as a marinade.

At teatime Maya Kaimal's aunt serves these freshly fried vada, or fritters, made with two kinds of ground dhal. P...

Chef Thomas Keller makes this savory barley side dish as a round cake with a layer of tangy Parmesan cheese in the ce...

Here's a variation on the white coconut chutney usually served with Dosas.

This recipe makes more than enough rich garlic butter for eight servings. Use leftovers to fix sublime garlic bread o...

Make the topping a day ahead to allow the flavor to develop. The extra eggplant caviar can be used on a pizza or as f...

This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper...

This pancake batter must ferment. Since fermentation occurs more readily in a tropical climate, Maya Kaimal added yea...

Thoren, as this dish is called in Kerala, is made of finely chopped vegetables stir-fried with grated coconut and spi...

Use the leftover tapenade as a garnish for roasted chicken.

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