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Appetizers/starters

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These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

Dylan Fultineer is always dreaming up new ways to show off oysters. This is one of his favorite ways to serve them ra...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

This fresh, fun salad from F&W’s Kay Chun combines turkey and croutons with celery, apple, fennel and parsley. S...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. S...

Chef Dylan Fultineer gently pickles oysters in warm Champagne vinegar and lime and lemon juices, so they’re just bare...

Rich, salty and tart from lots of lemon juice and zest, this pâté pairs well with thick grilled toast or ra...

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of th...

Ali Banks created these delectable skewers to showcase exceptional fish. Slideshow: More Salmon Recipes

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thy...

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. Slideshow:...

These pillowy gnocchi are tossed in olive oil and lemon zest before getting a generous sprinkling of summer herbs. S...

Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a h...

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