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Appetizers/starters

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Showing 1951-1965 of 2017

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gun...

This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. S...

There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish...

Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to...

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeye...

Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Jap...

A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spre...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

Superfresh baby squash is terrific raw in this simple salad from chef Jimmy Bannos, Jr., which is studded with tangy-...

These wings are sauced with a vinaigrette made from fish sauce and coconut water and served on top of a refreshing no...

This fun recipe from Andrew Zimmern engages all of the senses, takes advantage of the boiled lobster boredom and is s...

Insisting that "there is no better Sunday couch chow for the start of football season," Andrew Zimmern says these fie...

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten r...

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoz...

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