Dips, chips, and finger foods to get your party started.
With a rich pastry crust wrapped around salty queso blanco, these Venezuelan cheese sticks put their mozzarella brethren to shame.
The crispest, lightest onion rings you'll ever taste.
Light and sweet watermelon gazpacho gets a little kick from Calabrian chili–spiked crema.
Ultra-crisp fried cauliflower, Korean-style.
A new use for leftover rice.
Roasting your standard salsa ingredients lends more intensity to the tomatoes.
Cajun-inspired seasoning gives these wings an earthy and spicy coating.
Two sauces and a marinade for extra-tasty pork.
The most refreshing seafood snack.
Tender, succulent crab cakes with no starchy binders at all.
This deeply savory Japanese omelette comes together in just minutes.
The classic olive spread from Provence.
Use up whatever greens you have on hand in this revamped spanakopita.
The key to great tabbouleh salad is to control its moisture.
Fruity and floral aji amarillo peppers star in the punchy lime-based sauce.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
The best way to get started with Iberian tinned fish is to open a can.
For easy entertaining, bring the raw bar home.