Dips, chips, and finger foods to get your party started.
seasonal and holiday
A classic recipe for artichoke hearts, from the heart of Italy.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
A saucy, chunky chickpea dip.
The key to great tabbouleh salad is to control its moisture.
Cast iron skillet-baked garlic knots flavored with pepperoni, red pepper flakes, and two types of cheese.
The answer to out-of-season bruschetta.
Delicate, fancy eggs for spooning on toast.
A new use for leftover rice.
An elegant dish of salmon cured in sugar and salt, caraway, coriander, and dill.
Warm your belly and your soul.
A couple simple tricks make these the best Swedish meatballs you've ever had.
Buttery hamachi is paired with crunchy cucumbers in a lemon and soy dressing.
Clam chowder has a rival in this Scottish soup.
Northern Italy's answer to blue cheese dip.
33 cocktail appetizers for a boozy party.
Because there's so much more to Thanksgiving than turkey and pie.
The best way to get started with Iberian tinned fish is to open a can.
For easy entertaining, bring the raw bar home.