Starter

Guaranteed to make any raw vegetable taste good.

Wings so crispy you won’t believe they were baked in the oven.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

This is how you kick off a heavy winter meal.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

Everyone’s favorite dip gets an upgrade with tasty toppings.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.