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Appetizers/starters

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Showing 161-180 of 2008

This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper...

This pancake batter must ferment. Since fermentation occurs more readily in a tropical climate, Maya Kaimal added yea...

Thoren, as this dish is called in Kerala, is made of finely chopped vegetables stir-fried with grated coconut and spi...

Use the leftover tapenade as a garnish for roasted chicken.

These whimsical hors d'oeuvres can be served as sandwiches: slice the radishes and arrange them on thin squares of wh...

This beautiful salad combines baby carrots with greens and radish rounds. Don't use the carrots that come peeled in p...

This tzatziki is quite garlicky. For a milder flavor, use only 1 garlic clove.

Chefs Anne Quatrano and Clifford Harrison serve these buttery salt- and spice-accented crackers with Bacchanalia's ch...

Fany Boutari adds a little mayonnaise to the traditional melitzanosalata—a blend of roasted eggplant, olive oil ...

Tart lemon juice, vibrant fresh herbs and rich butter and veal create a satisfying mouthful.Plus: More Appetizer Reci...

Tangy sorrel gives a refreshing edge to this smooth soup, while the croutons add crunch. If you can't find sorrel, us...

Marcia Kiesel and her friends like these melted cheese toasts, served right from the skillet, as hors d'oeuvres.

The citrusy vinaigrette makes a lively dressing for the rich smoked salmon or for canned fish. Marcia Kiesel serves t...

Plus: More Vegetable Recipes and Tips

These spiced pita chips are good with all kinds of dips.

The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. In ...

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