Appetizers recipes

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.