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Appetizers/starters

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Showing 1981-1990 of 2008

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

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

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It’s Viet–inspired street food at it...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

This is chef George Mendes’s version of the simple tomato salads common in the Algarve region of southern Portugal. F...

Star chef Nancy Silverton, a huge salad fan, makes this great recipe with tender Bibb lettuce and an array of tasty i...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

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