100 Best Recipes Ever: Starters

In Sweden, making meatballs is a very social family affair. The more kids you can round up for the rolling the better, since a child’s palm makes the perfect-size ball. F&W’s Fredrika Stjärne uses her father’s recipe, with his secret ingredient (celery salt).

Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar.

Peter Hoffman’s beautifully silky puree is accented with sweet sautéed apples, smoky bacon and a splash of brandy, then served on crunchy toasts.

This creamy pâté from chefs Gabriel Frasca and Amanda Lydon has an amazingly rich, smoky flavor.