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Appetizers/starters

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Showing 1841-1860 of 2008

These lettuce cups are filled with surprising and boldly flavored ingredients—crisped balls of sushi rice wrapped in ...

This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and...

These addictive homemade chips are easy to make. Slideshow: Recipes for Sweet Potatoes

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta. Slideshow: Perfect Pesto

Roasted chickpeas make a simple and delicious hors d'oeuvre or snack. Slideshow: Easy Holiday Hors d'Oeuvres

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly...

These thin, tasty crackers are super-crunchy and versatile. Slideshow: Great Cracker Recipes

The sweet-and-salty sauce that results from braising the chicken here makes these skewered treats very delicious. Pl...

These two-bite snacks are a California take on old-school stuffed mushrooms. Instead of using frozen spinach, Lauren ...

This Italian riff on spanakopita features sautéed greens mixed with soppressata and ricotta salata in a flaky Pa...

Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oyste...

"At my restaurant, we take inspiration from our mothers," says chef Lauren Kiino, "but we make the recipes using the ...

Roasting cherry tomatoes until they burst makes them super-juicy and sweet; combining them with salty Stilton cheese ...

This is an elegant appetizer for any party, but it's most lovely during colder months, topped with sweet roasted grap...

This silky dip is sweet from squash and tangy from yogurt. Tahini (sesame seed paste) and pumpkin seeds add a great n...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

This amazingly simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a sauce made ...

This amazingly simple and elegant recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a...

Cooked quinoa punches up these juicy giant meatballs, which are flavored with Parmigiano cheese, parsley and garlic a...

Chef Seamus Mullen loads these flavor-packed lamb meatballs with almonds, basil, parsley, mint, oregano and thyme, th...

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