Chef Graziella
Sciatt Valtellinesi
The 'little toads' of Valtellina, where buckwheat batter meets molten alpine cheese. Rustic mountain cooking that proves the Alps have their own genius, distinct from the rest of Italy.
Recipe Archive
Appetizers & Snacks
Explore appetizers and snacks built for the first impression: crisp textures, generous dips, shareable bites, and small dishes that set the tone for the meal.
896 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Ally
Seasonal Fruit with Local Cheeses
A board of summer's ripest stone fruit and berries alongside cheeses from makers you can visit, arranged simply and served at the temperature the day gives you.
Chef Takumi
Sesame Tofu (胡麻豆腐, Goma-dofu)
Goma-dofu looks like tofu but belongs to sesame and kuzu. Stir steadily, chill it well, and the knife reveals a cool, nutty block with nothing hidden.
Chef Graziella
Sfincione Palermitano
Palermo's spongy street bread, blanketed with slow-cooked onions, tomato, anchovies, and the golden crunch of breadcrumbs. This is not pizza. This is something older and stranger.
Chef Takumi
Shake Onigiri (鮭おにぎり, salted-salmon rice ball)
Salted salmon, hot short-grain rice, and damp hands: that is enough. Shape firmly without crushing the rice, and the onigiri holds together while staying tender.
Chef Takumi
Shiitake Kushiyaki (椎茸串焼き, grilled shiitake skewers)
Fresh shiitake need almost no help: skewer them cap-up, grill until their own juice gathers in the gills, then salt and eat before that little broth is lost.
Chef Takumi
Shio Onigiri (塩むすび, salt rice balls)
The plainest onigiri is also the most exacting: hot short-grain rice, clean salt, damp hands, and just enough pressure to hold it together.
Chef Takumi
Shishito Kushiyaki (ししとう串焼き, grilled shishito peppers)
Shishito kushiyaki is almost all ingredient and fire: small green peppers, blistered quickly over hot coals, finished plainly so their sweetness and occasional bite stay honest.
Chef Dimitra
Sifnos Kaparosalata (Καπαροσαλάτα Σίφνου)
On Sifnos, dried capers are stewed with onion, wine, vinegar, and olive oil until sharp, sweet, and spoonable, a Cycladic meze with no need for decoration.
Chef Lupita
Sikil P'aak
Yucatan's Mayan pumpkin seed dip, built from toasted pepitas, comal-charred tomato, habanero, and sour orange. Older than the conquest, scooped with a hand-pressed tortilla.
Chef Takumi
Simmered Kelp Rolls (昆布巻き, Kobumaki)
Kobumaki looks elaborate because it is tied like a little parcel. The work is calmer than that: soften good Hidaka kelp, roll it around fish, simmer gently, and let it rest.
Chef Freja
Sma Fiskefrikadeller med Remoulade
Cocktail-size Danish cod cakes pan-fried in butter and served warm with homemade remoulade. The party version of dinner fiskefrikadeller, the kind that lives on long summer platters and inside picnic tins along the coast.
Chef Freja
Sma Frikadeller paa Tandstikker
Cocktail-size Danish meatballs on toothpicks with sharp mustard, the party version of weeknight frikadeller, served beside cold pilsner in summer or hot glogg in December.
Chef Freja
Sma Karbonader
Mini Danish breaded pork patties pan-fried in butter with a crackling crust, served warm with cold remoulade and pickled cucumber. The party snack that built half the koldt bord traditions in Denmark.
Chef Dean
Smashed Avocado Crostini with Everything Seasoning
Golden-toasted baguette rounds piled high with lemon-bright avocado and showered with that irresistible everything bagel crunch. The dish that launched a thousand brunches, now ready for your party guests.
Chef Dean
Smashed Crispy Potatoes with Sour Cream
Golden-edged baby potatoes, boiled tender then smashed and roasted until the edges shatter like glass, served with cool sour cream and whatever toppings your occasion demands. This is the appetizer that broke the internet for good reason.
Chef Dean
Smoked Black Cod Pate
Buttery Pacific sablefish, cold-smoked and whipped into a silky spread with hints of horseradish and fresh dill. This is the appetizer that announces you understand the waters of the Northwest.
Chef Remy
Smoked Catfish Spread
Flaky smoked catfish folded into silky cream cheese with green onions, a squeeze of lemon, and enough Cajun heat to remind you where you are, served cold and spread thick on crusty French bread.
Chef Thomas
Smoked Mackerel Pâté with Horseradish
Hot-smoked mackerel mashed with cream cheese, horseradish, and lemon into a rough pâté that takes five minutes and asks for nothing but good toast and someone to share it with.
Chef Dean
Smoked Salmon Canapés
Buttery cold-smoked salmon draped over crackling crostini spread with lemony crème fraîche, finished with capers, red onion, and fresh dill. The kind of elegant bite that makes guests feel celebrated without chaining you to the kitchen.
Chef Dean
Smoked Salmon Crostini with Dill Cream Cheese
Buttery smoked salmon draped over billowy dill cream cheese, finished with briny capers and a whisper of lemon on shatteringly crisp toasted baguette. The appetizer that disappears first at every gathering.
Chef Thomas
Smoked Trout Pâté with Dill
Hot-smoked trout folded roughly with crème fraîche, horseradish, and dill, the kind of thing you put together in ten minutes and then wonder why you don't make it every week.
Chef Dean
Smoky Bacon and Caramelized Onion Dip
Slowly caramelized onions and shatteringly crisp bacon folded into a tangy sour cream base, this is the dip that made Lipton jealous. Real ingredients, honest technique, and the kind of flavor that empties the bowl before halftime.
Chef Isabel
Sobrasada con Miel
Sobrasada con miel is Mallorcan: soft cured pork rich with pimentón, warmed just enough to loosen, then given a thread of honey on crisp bread.
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