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This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't wor...

The recipe below is for traditional aioli, which is made with uncooked egg yolks. If you prefer to avoid raw eggs, a ...

A goat cheese garnish gives a tangy edge to this smoky eggplant appetizer.Plus: More Vegetable Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Appetizer Recipes and Tips

This Low Country dip is really an extravagant compound butter, highly flavored and very rich. It can be stirred into ...

Tangy Jerusalem artichokes, also known as sunchokes, are really a variety of sunflower. Buy ones that are roughly the...

Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga. Plus: More Appetiz...

Tahini sauce always accompanies Falafel; it's also traditional for dressing simple plates of fried, broiled or ro...

This chunky sauce is delicious with kibbe; if the eggplant is finely chopped, the sauce becomes a tasty dip for raw v...

Can you make this with canned chickpeas? Well, yes, if time is a factor, but the flavor won't be nearly so dramat...

There are lots of ways to use this rich, smoky and slightly sweet butter: soften it and spread it on slices of bread,...

This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, B...

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