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Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Rhode Island Stuffies
By
KAT CRADDOCK
Almond Dip with Argan Oil and Honey
By
JEFF KOEHLER
Sesame-Cheddar Wafers
By
ELLEN FORT
Rumaki
By
SAVEUR EDITORS
Ricotta Crostini with Cherry Tomatoes
By
SAVEUR EDITORS
Tuna Crudo with Chamomile Oil, Cucumber Salad, and Pea Shoots
By
MOLLY LEVINE
Nova Scotian Griddled Fish Cakes
By
VALERIE MANSOUR
Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)
By
ALEKSANDRA CRAPANZANO
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Eggplant Caponata
By
SAVEUR EDITORS
Hanky Pankys
By
ELLEN FORT
Vichyssoise
By
LOUIS DIAT
Strawberry Rhubarb Pâte de Fruit
By
SAVEUR EDITORS
Pimento Cheese
By
BRANDON MARTINEZ
Old-School Gefilte Fish
By
ANYA VON BREMZEN
Classic Gildas
By
ELLEN FORT
Fire Crackers
By
ELLEN FORT
Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)
By
KATE HILL
Duck and Andouille Gumbo
By
JUSTIN DEVILLIER
Retro Shrimp Pâté
By
PETER SOM
Tsukune (Japanese Chicken Meatballs)
By
DAN HOLZMAN AND MATT RODBARD
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