Appetizers

What did our discerning testers say about this recipe? “Wildy satisfying.” “Zesty.” “Quick and tasty.” “A marriage made in heaven.” “A stunning nosh.” And they should know.

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Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.

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

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

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In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.

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These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.

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Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.

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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.

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Essentially a milder, smoother, awesome-er riff on traditional hummus, this white bean dip is gonna make you like eating healthy.

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Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.

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