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Appetizers/starters

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Michael Cordúa serves these flavor-packed turnovers with a creamy cilantro sauce.

Country ham, cold cured in salt and sugar and then aged, is available at specialty food stores and most supermarkets ...

For this recipe, you will need a small bottle of truffle oil, typically a little less than 2 fluid ounces. The toasts...

Plus: More Soup Recipes and Tips

Chef Georges Perrier usually makes his little hors d'oeuvres with rich, buttery pâte brisée. In a nod t...

These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean...

At Flea St. Cafe they have vegetable pancakes on the menu for breakfast, lunch and dinner. The sweetness of the parsn...

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear slices are all great for dipping in...

Vary the toppings to make use of what's on hand—olives, sun-dried tomatoes, anchovies—but avoid cheese if y...

Cherry tomatoes make a summery salad for the dead of winter. If you can find them, add a few sweet little yellow pear...

Melissa Kelly makes her tartare with sugar-and-salt-cured salmon; she uses brown sugar for a sweeter cured flavor. Be...

This recipe from Janie Master is served at Mel's Bar & Grill.Plus: More Appetizer Recipes and Tips

Sweet, spicy tomato jam is a popular Moroccan condiment, but here Kenney uses it as a marinade.

At teatime Maya Kaimal's aunt serves these freshly fried vada, or fritters, made with two kinds of ground dhal. P...

Chef Thomas Keller makes this savory barley side dish as a round cake with a layer of tangy Parmesan cheese in the ce...

Here's a variation on the white coconut chutney usually served with Dosas.

This recipe makes more than enough rich garlic butter for eight servings. Use leftovers to fix sublime garlic bread o...

Make the topping a day ahead to allow the flavor to develop. The extra eggplant caviar can be used on a pizza or as f...

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