Appetizers

Inspired by classic tandoori chicken, these wraps meld warming spices with a cooling mint-yogurt dip for an altogether enticing Middle Eastern-inspired creation.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.

Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

Similar to Middle Eastern kibbeh, these beef-and-bulgur croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.

Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.