Appetizers/starters

Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of ye...

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They'...

Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes f...

A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the s...

Julianne Jones makes this savory rectangular tart with the ingredients typically found in ratatouille: eggplant, zucc...

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil...

About 15 slender baby carrots—grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour c...

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and c...

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack...

For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fis...

Crunchy black nigella seeds have a nutty, peppery flavor.

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which cel...

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The resul...

Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-...

Kerry Black's goal at Outside Lands music festival is for the food and wine to be as big a draw as the music. One of ...

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day...

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ...