Appetizers And Hors Doeuvres

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Easy Pull-Apart Pepperoni Garlic Knots

These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well. More

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). More

Braised Chicken Feet (Phoenix Claws)

Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort. More

Baked Stuffed Tomatoes With Feta and Roasted Peppers

This super-simple riff on Greek tyrokafteri—a salty, spicy dip of roasted peppers and feta—is packed with bold, fresh flavors. Though the traditional recipe calls for puréeing the ingredients, here they're chopped to preserve their individual textures. Together, they form a loose filling for hollowed tomatoes, which bake until tender and lip-smackingly sweet. More

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert. More

Super Flaky Buttermilk Biscuits

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

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