Appetizers/starters

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s c...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a ...

“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with chopped smo...

Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo,...

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the...

Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is th...

These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet....

Top Chef Masters’ Lachlan Mackinnon Patterson adds Parmesan to his wonderful spinach custard, then garnishes it with ...

This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.

Chefs Tyler Rodde and Curtis Di Fede like the briny flavor that bottarga (cured, dried mullet roe) gives these crispy...

Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savory omele...

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, b...

Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastur...

“Kids like hummus,” says Alice Waters, “and they like to make the little flatbreads and heat them like tortillas; the...

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs...

“Next year, we’ll completely redesign Spago and its menu. I might keep some signatures, like my smoked salmon with di...