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Appetizers/starters

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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...

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...

Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes ...

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...

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