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Appetizers/starters

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Showing 1876-1890 of 2018

Chef Sean Brock seasons his black-eyed peas with hot sauce, lemon juice and vinaigrette before tossing them with crac...

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudité...

Diane Cu and Todd Porter season the pork that goes into lettuce cups with an appealing mix of flavors, including lime...

This incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poac...

Chef Chad Colby cleverly turns the classic Piedmontese hors d'oeuvre into a savory side dish by dressing pan-seared c...

This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are stea...

While this tasty little potted ham can be eaten right away, it's also an excellent make-ahead party dish that can sit...

The best part of this spicy, fresh guacamole is topping it with crunchy, salted, roasted pepitas (pumpkin seeds). Sl...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on yo...

Sesame-flavored sauce is a delicious coating on these Asian-inspired chicken wings. Plus: More Chicken Recipes

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

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