Appetizers

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don't disappoint.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.

Whatever the occasion, whether game day or late-night craving, these unconventionally spiced wings will handle your hankering.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.

These lip-tingling wings boast far less oil-spattering-all-over-the-kitchen fuss and fewer calories than the classic that you'd find at the neighborhood bar. Not that you'll be able to tell from the taste.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you'll manage.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!

Shrimp and longnecks. There's little else a summer shindig requires, except perhaps these eminently easy dips.

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.

These Spanish-inflected, heart-achingly outstanding chicken wings are our latest lazy weeknight crush.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There's a reason for that.

Caramelized red onions. Pancetta. Pine nuts. A dribble of balsamic vinegar. Peppery arugula. Convinced yet?

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

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