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This virtually instant hors d'oeuvre allows guests to assemble their own combinations of contrasting flavors. Plus: U...

Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it'...

This salad of many vegetables allows Michael Locascio, an insurance salesman, to wield his astounding collection of m...

Plus: Dessert Recipes and Tips

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

In beirut, this traditional Lebanese salad, made with lots and lots of parsley and just a little bulgur, is a meze st...

At his brand-new Honolulu restaurant, Chef Mavro, George Mavrothalassitis prepares this extraordinarily simple salad ...

Fresh tangerine juice makes a lovely dressing for Edwin Goto's first-course salad from the The Lodge at Koele. You ca...

Teresa Barrenechea of New York City's Marichu makes this chunky version of Spain's most popular soup. If you prefer a...

This seafood sandwich from Craig Shelton of The Ryland Inn in Whitehouse, New Jersey, is best eaten at the beginning ...

Plus: More Dessert Recipes and Tips

Make your way to a Chinese market to buy a succulent cooked Peking duck for Shelton's sweet-and-spicy sandwiches....

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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