Appetizers

This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.

Made in a single pan with so much ease you'll be wanting to make them every night. We dare so you'll hear no complaints.

With one taste of these quesadillas, we sighed and said, "Okay, so THAT'S what you're supposed to do with squash blossoms!"

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

Pork dumplings with a filling that's ethereally light and fluffy. You'll never guess the secret ingredient.

If you’re not already familiar with the sorta-but-not-too-fiery sauce known as adobo, trust us, you’re going to want to slather it on everything. Even tofu.

Just as awesome as the ones you love to order by the platter at your favorite bar. But these you can nosh from the comfort of your own couch.

Swapping out traditional pork and shrimp with salmon makes for a simple, stunning, and super impressive upgrade to classic Vietnamese summer rolls.

Easy and shatteringly crisp and light and perfect. That's what folks are saying about this delicate beer-battered asparagus tempura.

This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck.

Quite frankly, these remind us why meatballs are a thing of magnificence. They owe their loveliness to chorizo, chili powder, cilantro, and Cheddar.

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.

These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That's all you need for the best oyster experience ever.

A contemporary take on a '70s classic, these stuffed 'shrooms have an undeniable appeal—everyone's fave dinner party nosh.

"Impressive." "Easy." "Yummy." "Brilliant." "No leftovers!" That's what folks are saying about this lovely little tart.

Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "eat your veggies!"

Why make banh mi at home? Uh, why not? Besides, you'll never find this swanky salmon rendition anywhere else.