The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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