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Antipasto

Antipasto is the traditional first course of a formal Italian meal, but the contents are widely varied depending on regional cuisine. Cured meats, olives, pepperoncini, anchovies, artichoke hearts and mozzarella are all quite standard, but local fruits and vegetables are often added based on season. These traditional antipasto ingredients have inspired a number of recipes, including salads, pastas and sandwiches, and antipasto in general is easily customizable. Ripe cantaloupe, dried fruit and roasted vegetables are some of our favorite things to add to an antipasto platter, and we always serve it crusty bread. Whether you prefer soppressata or salami, provolone or Pecorino, antipasto is the perfect way to get any party started.

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Crispy Cheese Burritos with Chorizo and Eggs

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.
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More Antipasto

Green Peppercorn-Marinated Feta

Marinating cubed feta is a low-effort move with big-flavor results. Pair it with crackers and fruit to anchor your cheese board. Feta’s slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. For the best results, look for feta in brine, and drain off the brine before marinating. Save the feta brine to marinate chicken or pork chops.