Appetizers

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Pork Bakso Dumplings
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."
This Is the Real Philadelphia Cream Cheese
Yoav Perry's schmear tastes better than anything you'll find in a block—and it's actually made in Philly.
Goat Cheese and Quail Egg Canapés
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.
Mushroom Conserva
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.
Mushroom Dumplings in Toasted Ginger and Garlic Broth
Rating: Unrated
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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.
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More Appetizers

Smoked Salmon Dip
This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable — no broken chips here.
Muhammara (Roasted Red Pepper and Walnut Dip) 
Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. This dip is delicious on pitas with League of Kitchens instructor Jeanette Chawki's grilled Lahem Meshwy (Lamb Shish Kebabs) and fresh, crunchy Biwaz (Parsley and Onion Salad), or serve it with fresh vegetables for dunking.

Shrimp Toast

Rating: 5 stars
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In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes.