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Plus: More Appetizer Recipes and Tips

Use the mango-studded yogurt sauce as a dip for the Crisp Poppy and Sesame Lavash and the Skillet Pita Breads, then l...

Using a blender instead of a food processor makes this refreshing soup especially velvety and light. To chill it quic...

Chef Sascha Lyon likes to serve an assortment of at least 5 cheeses with a range of textures.

This sublime first course boasts the unlikely combination of rich tuna and smooth goat cheese. Getting the balance ri...

This liquified version of gazpacho is so intense that a small cup will suffice for each guest.

This parsley and garlic sauce is all you need to serve beef Argentinean style. It's easy to make, but it's important ...

This colorful tomato, onion and pepper relish is another traditional accompaniment for grilled meats throughout South...

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

Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is i...

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...

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