Sprinkle evenly with feta and sunflower seed kernels.. To Make Ahead.
These spicy, moist chicken burgers from Paige Grandjean take flavor cues from the classic pairing of Buffalo wings and blue cheese dressing.. Get the Recipe.Unadon (Grilled Eel Rice Bowl).
Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.Sweet, soy-glazed grilled eel caramelizes beautifully for this traditional Japanese dish from chef Sangtae Park, served with steamed rice.. Get the Recipe.Charred Cabbage with Ssamjang Butter.
A ripping hot skillet is the secret to the restaurant-worthy char of this cabbage appetizer or entrée from chef Andrew Zimmerman.An umami-packed, Korean-inspired butter gives it even more dimension.. Get the Recipe.
Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman.
This summery version of the classic appetizer pairs zesty, garlicky grilled shrimp with a harissa-spiced tomato sauce.. Get the Recipe.Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.
Using a slotted spoon, transfer the onions to paper towels to drain.Repeat with the remaining onions..
In a small skillet, melt the remaining 1 tablespoon of butter.Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.