Starter

This no-knead knockout gets its punch from tomatoes in two different ways.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Whether you want them air-fried, baked, or classic, these Parmesan-crusted wedges satisfy.

With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

You can make this gastropub staple of jammy eggs swaddled in sausage, then breaded and fried. We’ll show you how.

Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.

Only slightly more involved than cracking open a jar from the grocery store.

Freezer-friendly—and always a big hit with family and friends.

Like dip made from giardineira, marinated cheeses galore, and pigs in a blanket Chicago-style.

With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.

Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.

Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.

Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

Rule number one: Assemble, don’t cook.

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

As author Clarissa Wei recovered from childbirth, this soup provided the nourishment and comfort she needed.

With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.