Appetizers/starters

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

“Once you know how to cook an artichoke, it doesn’t just give you a skill, it changes your attitude about Rome,” says...

Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from y...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This tasty salsa comes together quickly because it calls for precooked beets. The best ones are Cryovaced and sold at...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed. ...

This delicious popcorn is coated in a ranch-flavored seasoning made with buttermilk powder, onion powder and more. S...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori...

Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered w...

Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken w...

These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...