Cocktail Party (105)
Backyard BBQ (35)
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
A simple salad adds fresh contrast to fried strips of pizza dough.
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
These Parmesan-topped charbroiled oysters can also be grilled.
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Fried oysters are paired with a garlicky sauce in this toothsome appetizer recipe served at Upperline, a restaurant in New Orleans' Uptown neighborhood.
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.