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Appetizers/starters

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Showing 31-45 of 2008

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 ...

You can't go to the Basque country—or anywhere else in Spain for that matter—without trying gambas al a...

For this creative first course you can use any juice made with greens (like parsely, spinach, celery or chard) from j...

According to chef Josu Zubikarai of Taberna del Alabardero, beans are commonly used in Basque cuisine. Here they're p...

This simple salad contrasts the smoky grilled squid and chipotle chile with the refreshing arugula and diced mango.Pl...

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