Appetizers/starters

The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with g...

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seem...

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the sals...

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. Accordin...

Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type o...

This smoky salsa has a warm heat and a rich, nutty flavor. It’s perfect splashed on top of marinated skirt steak taco...

Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...

Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos t...

At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It...

Star chef Mario Batali’s terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as...

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried un...

Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture ...

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a ...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta. Slidesh...