Chicken Skewers with Dukkah Crust

Chicken coated in a Middle Eastern spice mix of nuts and herbs. (By Aida Mollenkamp)

Clear Ginger Cosmopolitan

Infuse your own vodka for a real punch of ginger. (By none)

Hot and Sour Soup

A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup. (By Aida Mollenkamp)

Petite Camembert Sandwiches with Leeks and Cremini

Mini grilled cheese bites with a twist. (By Stephen Gibbs)

Olive-Parsley Dip with Crudités

Elevate your next vegetable tray with a simple, tangy dip packed with olives. (By Kate Ramos)

Radicchio, Apple, and Squash Tempura

Dipped in saba for a delicate starter. (By Sara Dickerman)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Bamboo-Skewered Chicken Pâté (By Arthur L. Meyer)

Garlicky lamb gains a tart edge from pomegranate juice. (By Jeffrey Alford and Naomi Duguid)

Grilled fish with a classic Thai curry sauce. (By Jamie Purviance)

This skewered beef recipe is popular in both Cambodia and Vietnam. (By Corinne Trang)

Fried Fish Strips in Coconut Milk with Plantain (By Arthur L. Meyer)

Fragrant and bursting with flavor. (By Sunil Vijayakar)

Foie Gras Cured in Salt (By Paula Wolfert)