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Appetizers/starters

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This version of Chilpotles en Adobo is based on recipes given to author Diana Kennedy by various neighbors. Adobo, a ...

Chef Vincent Guerithault makes his unusual taco towers by filling tortillas with earthy Provençal vegetables and...

Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...

The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed pot...

Plus: More Appetizer Recipes and Tips

These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauces.

Garlic chives have a distinctive but subtle garlic flavor. Look for them at Asian or farmers' markets or specialty pr...

These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauces.

You can make these crisp bread squares as fiery as you like. Leave the ruler in the desk drawer and consider the meas...

The julienne disk of the food processor makes easy work of cutting the tough vegetables for this salad. If you don...

It may seem like overkill, but this delicate salad is the ideal first course for the Roasted Squab with Rose Petals. ...

For this refreshing starter, the nearly transparent slices of vegetables are enhanced with a lightly tangy, caper-dot...

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

This soothing honey-spiked sauce makes a refreshing accompaniment for any spicy grilled meat or chicken dish.Plus: Mo...

Summer or winter, diners at Marichu enjoy this appetizer with a glass of smooth Rioja wine. A famous peasan dish, it ...

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