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Appetizers/starters

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Chef Suzanne Goin calls this "a vegetable antipasto through a Southern California lens." It features roasted vegetabl...

These supercrunchy, salty-sweet almonds are tossed in a homemade caramel, then dusted with fragrant green-tea powder ...

Store-bought puff pastry makes easy work of these adorable spinach-and-feta puffs. Slideshow: Savory Pies and Tarts

This is an elevated take on a party crowd pleaser, reimagined with smoky chorizo and tangy sauerkraut. Slideshow: Al...

Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bite...

This is a Spanish-inspired stuffed pepper that balances the pickled tang and heat of peppadews with an unforgettable ...

For this silky mousse, chef Aaron Barnett cooks chicken livers in brandy and honey; the wine-glazed prunes he serves ...

Instead of creamed spinach, try this luxurious creamed kale on crunchy toasts. Slideshow: Bruschetta and Crostini

The flaky, buttery crust of this elegant pastry is perfectly complemented by the decadent crème fraîche and...

After working in the world's great kitchens, some chefs are relocating to the heartland—and finding culinary inspirat...

These lettuce cups are filled with surprising and boldly flavored ingredients—crisped balls of sushi rice wrapped in ...

This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and...

These addictive homemade chips are easy to make. Slideshow: Recipes for Sweet Potatoes

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta. Slideshow: Perfect Pesto

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly...

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