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MAY WE SUGGEST...
Cheese crisps, stuffed grape leaves, and more finger foods for entertaining. 
03/14/2009
Maple syrup lends an unexpected warmth and sweetness to these delicate snacks.
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Source: The Expatriate's Kitchen
08/07/2008
Bitter greens benefit from plenty of garlic in this potent Italian bruschetta.
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Source: Village Voice
08/04/2008
Puff pastry wrapped around rich, roasted winter vegetables makes a hearty hot pocket.
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Source: SF Gate
06/26/2008
A bath of cream covers these Brussels sprouts, leaving them tender, rich, and delicious.
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Source: Nosheteria
06/23/2008
Spicy Chinese eggplant with ground porkadds tang to this versatile vegetable.
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Source: Post-Gazette
Retro Hors d'Oeuvres
Warm and cold appetizers such as a goose confit-topped salad, an artichoke and mascarpone crostini, and a creamy pea spread are some of our favorite ways to prepare spring produce. Here are eleven of our favorite appetizer recipes for the season.
05/03/2013
From a zesty seafood cocktail to thick tortillas bathed in two types of salsa and garnished with shredded chicken, and more these eight recipes for small bites and first courses are gathered from across Mexico.
04/18/2013
Our favorite recipes using puff pastry, from savory cheese straws and vegetable tarts to a banana tarte tatin.
Each one of these vegetarian-friendly recipes—from crunchy okra pickles to smooth, cool gazpacho—makes a great start to any summertime meal.
07/18/2010
Small (Plate) Wonders Aglaia Kremezi
Mezedes (appetizers) are essential to the Greek way of eating.
Issue #131
01/02/2008
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Issue #74
10/03/2010
16 polished starters, including caviar with blinis and bacon-wrapped dates.
08/17/2010
Diana Kennedy has long been considered the matriarch of Mexican food, and her work is clear and doable. How to Cook a Wolf re-creates Mrs. Kennedy's simple, versatile, and refreshing salsa cruda.
Continue...
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Source: How To Cook a Wolf
03/01/2009
Submerging rice paper wrappers in water makes them pliable for rolling.
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Source: Chow
01/03/2009
Meat patties suffused with a blend of spices and fresh chopped herbs, served on fresh crispy flatbread.
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Source: We Heart Food
05/13/2008
Bring Trinidadian street food to the table with this recipe for pholourie bubbles of fried split pea flour lightly coated in mango chutney.
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Source: Trini Gourmet
02/11/2008
These beignets were originally adapted from the book Le Cordon Bleu At Home.
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Source: Whisk:A Food Blog
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