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Recipes by Course
Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Har Gao (Shrimp Dumplings)
Baba Ghannouj (Mashed Eggplant Spread)
Salade de Pois Chiches (Chickpea Salad)
Marinated Cauliflower Salad
Kibbeh (Lamb and Bulgur Wheat Croquettes)
Salsa Verde (Herb Sauce With Breadcrumbs)
Menu: A Chips and Dips Party
Linguine With Clams and Chiles
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Beer-Steamed Crabs
Persian Cucumber Yogurt Sauce
Pesto Calabrese
Pepita and Cilantro Pesto
Leek and Zucchini Galette
Greek Fried Cheese
Cipollini Onion Hummus
Speķa Pīrāgi (Bacon Turnovers)
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