Appetizers/starters

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

While chicken wings aren’t inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to a...

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybe...

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...