makes 16 to 20 Crunchy almonds or fiery jalapeños replace the pits in these pastry-enrobed olives. Some might call this one “fussy,” but with only two ingredients that pack a dramatic flavor punch, I consider the fuss factor negligible. If you love the combination of...

serves 4 This recipe was inspired by a refreshing and simple appetizer I enjoyed at Teapot, a fabulous vegan restaurant in Seattle. My version is embellished with additional ingredients to add contrasting textures and flavors, but you could also use only the mango on...

serves 6 Smaller and more delicate than bruschetta, crostini traditionally have more genteel toppings than the bolder bruschetta. A French baguette is the ideal size bread to make crostini. 1 tablespoon extra-virgin olive oil, plus additional for brushing the bread ½...

serves 4 This tasty appetizer contains the luscious flavors of avocado, lime, and your favorite salsa, all rolled up in a soft flour tortilla, with a few shreds of lettuce for crunch. They’re also great for lunch—I especially like making them with whole wheat...