Appetizers

This tart, filled with roasted onions and blue cheese, is one of the finest recipes on site. None of us can ever get enough.

What's that you ask? When's an appropriate time to serve pot stickers? We honestly can't think of a time that's not appropriate.

A traditional bread that's heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep's milk cheese. Practically a meal unto itself. And a damn satiating one at that.

Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell's.

Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.

Toni Tipton-Martin's meatballs take a bath in homemade BBQ sauce that boasts an incredible sweet heat and a complexity that you'd never believe happens with so little effort.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.

Crisp, crackling BBQ pork belly just like what you find in Chinatown. Like most Chinese barbecue, It's impossibly tender, slightly sweet, and surprisingly easy to make at home.

This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

Perfectly battered. Nicely seasoned. And easy as heck. That's how we like our fried chicken wings, thank you very much. This recipe delivers all that.

Your newest go-to appetizer. (Or, on lazy nights when you feel like indulging, your dinner. Don't forget the wine.)

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

What's so special about these wings? You sorta gotta experience them to understand.

This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.

Mushrooms in garlic and sherry sauce make a versatile and satisfying appetizer. Serve with crusty bread.

Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.

An intoxicatingly aromatic Portuguese classic that's a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

This risotto, straight from Rome, gets its flavor and color from spinach, arugula, and parsley. Its smoothness is a product of butter, cream, and cheese.