Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
This is a classic from the Woman's Industrial Exchange in Baltimore.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.