Jammy Brie Galette

Stone Fruit Caprese

By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Herby Feta and Yogurt Dip With Sumac

By Yossy Arefi

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

5 min

Black and Tan Chocolate Popcorn

By Andrea Nguyen

This Black and Tan Chocolate Popcorn recipe by Andrea Nguyen is a two-toned sweet snack with caramelized white chocolate and bittersweet dark.

1 hr 45 min

Garlic Confit Recipe

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

40 min

Honey Garlic Chicken Tenders

By Fitwaffle | Eloise Head

Crispy cornflake-coated chicken tenders tossed in a sweet, sticky honey-garlic sauce. Ready in about 20 minutes, these air-fried tenders are juicy, crunchy and perfect for a quick weeknight meal or snack.

20 min

Shrimp Dumplings With Saffron Shallot Sauce

By Korsha Wilson

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

More Recipes You Might Like

Stone Fruit Caprese

Avga me Kolokithakia (Zucchini Omelet)

Greek Salad

Polpette di melanzane – aubergine fritters

Green Pasta e Fagioli

Penne all'arrabbiata

More from Appetizers

Stone Fruit Caprese

Herby Feta and Yogurt Dip With Sumac

Black and Tan Chocolate Popcorn

Garlic Confit Recipe

Honey Garlic Chicken Tenders

Shrimp Dumplings With Saffron Shallot Sauce

More Recipes You Might Like

Stone Fruit Caprese

Avga me Kolokithakia (Zucchini Omelet)

Greek Salad

Polpette di melanzane – aubergine fritters

Green Pasta e Fagioli

Penne all'arrabbiata

More from Appetizers

Stone Fruit Caprese

Herby Feta and Yogurt Dip With Sumac

Black and Tan Chocolate Popcorn

Garlic Confit Recipe

Honey Garlic Chicken Tenders

Shrimp Dumplings With Saffron Shallot Sauce