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Dips & Spreads

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Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addi...

Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roas...

A topping of finely chopped garlic mixed with parsley and crumbled feta cheese turns this silken eggplant puree into ...

Lentils are common in African cuisine, especially in countries on the Indian-influenced eastern coast, such as Tanzan...

For this sweet, savory and surprisingly addictive appetizer, Jake Tilson recommends using a firm, California-style co...

Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and m...

Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponat...

Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheese—the simple combi...

Lachlan Mackinnon-Patterson considers this emerald-colored condiment to be Italy's quintessential dipping sauce. He s...

This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water ...

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