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Appetizers/starters

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Showing 1961-1970 of 2008

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s be...

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

Andrew Zimmern first created this Pissaladière recipe with his dad when he was 15 as a hat tip to a version they...

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

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

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

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

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

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

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