Appetizers/starters

Instead of serving fresh ricotta plain, SPQR chef Matthew Accarrino flavors the cheese with pecorino, then bakes it; ...

Quinoa gives these crisp fried cakes a great chewiness; the cornichon dressing is creamy and piquant. Slideshow: Fan...

These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger. For Halloween, Davi...

Chef Magnus Nilsson uses super-healthy linseeds (flaxseeds) to make these ethereal chips at Fäviken, his hyper-l...

While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be in...

Sara Vaughn, married to Vaughn Duffy winemaker Matt Duffy, loves adding brussels sprouts to just about anything. Here...

These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.Slideshow: 30 Minute Hors d’Oeuvres

Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Gla...

To make the perfect roll, Valerie Luu and Katie Kwan cook the filling ahead of time and wet the rice paper with their...

These crisp, light fritters taste like nothing but fresh lobster and sweet corn. Slideshow: Fantastic Summer Hors d’O...

This easy grilled flatbread—topped with sautéed mushrooms, fresh herbs and ricotta cheese—is perfect for outdoor...

Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both Briti...

Minneapolis chef Sameh Wadi offers several variations on hummus at his modern Mediterranean restaurant, Saffron. One ...

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can cert...

Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavor...

Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from Erik Anderson and Josh Habiger. ...

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He...

These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred ...

Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón ...