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Appetizers/starters

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Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—...

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. T...

Authentic Russian blini are the diameter of a plate and yeasty, with lots of tiny air bubbles from fermentation. Anya...

These incredibly easy toasts—topped with roasted piquillo peppers, black olive tapenade and white anchovies—are the p...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

In chef Kelly English's Southern twist on Canadian poutine, the fries are topped with spicy pimento cheese, andouille...

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's bra...

This exceptional beef tartare from chef Owen Kenworthy, made with hand-chopped beef, is fast and easy to make ahead. ...

"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors s...

For a twist on your usual cheese course, try this rich and creamy savory soufflé with a glass of sweet Riesling....

This beautiful, elegant beet salad gets topped with sweet-and-tangy pickled mustard seeds and a bright horseradish dr...

"Octopus is on a wave of coolness," says Jon Shook. "It's the new L.A. protein." Vinny Dotolo describes this salad's ...

These large, sweet head-on shrimp are sautéed in a butter that's flavored with a mix of spices, including mace. ...

Chef Felip Llufriu serves this wonderfully silky squash soup with two pumpkin seed garnishes. He toasts some seeds wi...

Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter...

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