Appetizers

Don't take a bite until you've read what we have to say.

An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings. "The first thing I think about when I dream of my visits to Indonesia are kaki lima, the multicolored carts selling noodles, snacks, and very often bakso (Indonesian meatballs)," says chef Tom Pisha-Duffly of Gado Gado in Portland, Oregon, one of Food & Wine's Best New Restaurants in 2020. "The loud signs painted on the glass of the cart barely obscure the piles of bouncy meatballs and delicately piled bunches of noodles waiting to be drowned in steaming, aromatic soup. This dish incorporates that feeling in a smaller package, using a wonton skin to mimic the noodle but still paying homage to the springy, funky meatball and its slippery, rich broth."

Yoav Perry's schmear tastes better than anything you'll find in a block—and it's actually made in Philly.

Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County.

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

Make-ahead mushroom duxelles makes a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes, which are a fine substitute.