Starter

Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté.
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Waterme.…

Looking for a salsa recipe? Look no further than this pico de gallo.

For this oysters Rockefeller recipe, make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Sometimes all it takes are three ingredients to kick off a party.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.

A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.

No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection.

This peak fall salad is for when you've overdone it on pie.