Appetizers/starters

This tangy, curried nut mix combines toasted pecans with peanuts, cashews, coconut flakes and lemongrass. Slideshow:...

Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...

Andrew Zimmern’s Kitchen Adventures My childhood summers were spent on the South Fork of Long Island, New York, where...

These buttery, flaky, beef-filled mini pies are quick and impressive. Slideshow: Savory Pies and Tarts

This simplified version of Daniel Humm’s whimsical appetizer at NYC’s Eleven Madison Park has store-bought smoked stu...

This classic recipe for gougères is made from choux pastry that's topped with shredded Gruyère cheese. It b...

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack. Slideshow: Fast Hors d’...

Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He coo...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

The light, creamy Riesling sauce is a great showcase for plump mussels. Fresh citrus, saffron and olives give the dis...

Jonathon Sawyer uses his grandmother’s old Griswold cast-iron pan to cook these crispy potato pancakes, which he amps...

This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are...

“This is the peanut butter and jelly sandwich of Hawaii,” says Roy Choi about the sushi-like musubi, a mix of seared ...

These shrimp have superb heat from store-bought curry paste and are delightful dipped in the tangy Thai-flavored tart...

Gooey and luscious, this addictive starter is like a deconstructed broccoli quesadilla. Slideshow: Comfort Food Starters