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Appetizers/starters

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This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are stea...

While this tasty little potted ham can be eaten right away, it's also an excellent make-ahead party dish that can sit...

The best part of this spicy, fresh guacamole is topping it with crunchy, salted, roasted pepitas (pumpkin seeds). Sl...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on yo...

Sesame-flavored sauce is a delicious coating on these Asian-inspired chicken wings. Plus: More Chicken Recipes

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy ch...

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

A dish of sake-steamed mussels with fermented carrots was chef Viet Pham's inspiration for this starter. Slideshow: ...

Chef Matteo Gambi grills these marinated pork and bacon-wrapped turkey skewers for a great charred flavor, then finis...

Chef Stéphane Rossillon's fresh take on seafood with spinach stars simply prepared sea scallops and spinach in a...

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which ...

For his elegant starter, Jean-Georges Vongerichten ingeniously combines raisins, capers and butter as a sauce for sau...

Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for ...

This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for fou...

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