Appetizer Recipes

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.

A highly refreshing, intensely flavorful, tangy, and spicy chilled cumin water. A popular summer thirst quencher and appetizer.

Healthy, vibrant green pan-fried patties made from spinach, green peas, and potatoes, lightly spiced and packed with nutrients.

A classic Indian restaurant appetizer. A large, crispy roasted lentil wafer topped with a spicy, tangy, crunchy onion-tomato salad.

The crown jewel of Indo-Chinese street food. Crispy battered cauliflower florets tossed in a sticky, sweet, spicy, and fiercely garlicky soy sauce.

Deeply caramelized onions in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese.

Small, round, warm flatbreads from Modena, traditionally split open and filled with 'cunza' (a spread of lardo, rosemary, and garlic) or cured meats.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.

Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.