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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.

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