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Appetizers/starters

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Plus: More Vegetable Recipes and Tips

Great American Food by Charlie Palmer (Random House) delivers sophisticated food with a playful spirit. Palmer serves...

Warm sautéed zucchini slices lightly melt slivers of fresh mozzarella, while a sprinkling of chopped olives adds...

Plus: More Appetizer Recipes and Tips

Not far from Patricia Wells' village in Provence, there's a centuries-old trout farm. The farm smokes its own salmon ...

Plus: More Appetizer Recipes and Tips

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

This very simple building-block recipe, from Rick Bayless's Mexican Kitchen, needs only three basic ingredients. ...

This light main course also works nicely as a starter. If you're using a dried chipotle, soften it in hot water befor...

Plus: More Appetizer Recipes and Tips

To dress these up, top the goat cheese with thin shavings from a fresh truffle. Before removing the Parmesan rounds f...

This traditional appetizer and condiment for fiesta-goers in Mexico is the starting point for most North Americans' e...

These rich patties in a crisp crust are like a taste of old New Orleans. Serve them as an appetizer.

Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy dip. Serve it with vegetables, t...

Remoulade sauce is a kind of brassy, herb-packed mayonnaise. Instead of making it from scratch, you can leave out the...

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