Appetizers

In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites. While unpasteurized Reblochon isn't imported to the United States, there are many American farmhouse cheeses (such as Jasper Hill Farm Little Hosmer or Sweet Grass Dairy Green Hill) that make wonderful substitutes in this reblochonnade, adapted by Food & Wine Senior Food Editor Mary-Frances Heck for home ovens.

Dumplings made of day-old pretzels and bound with egg are common in Germany; they're a delicious way to use up stale bread and are great to serve alongside Roasted Goose Legs, soaking up gravy on the plate. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight. If you can't source pretzel rolls, any plain bread rolls will do. You can make the dumplings the day before and refrigerate overnight before simmering them to serve. It's not traditional to make them with mustard, but Hansche likes to add some to hers: "It's a such a lovely bedfellow with pretzels!" she says. These dumplings can be made 1 day ahead; just cover and chill until you are ready to cook them.

This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; here, Sin uses them to flavor a dipping sauce for the toasts. The sauce can be used immediately, but Lucas recommends refrigerating it overnight for the best flavor. For a store-bought alternative, Sin recommends Mae Ploy Sweet Chili Sauce.

在她的餐厅Kim in Ann Arbor，密歇根州，Ji Hye Kim，一个2021 F＆W Best New Chef，扔了一块美味的咸味豆油馅饼，又用了少量的强大的强大的糖果，包括韩国酱油（专门从发酵豆豆），Gochugaru（韩国红智利薄片）和姜。较短的厨师时间，将酱汁和玉米淀粉汤到未来一天，并存放在冰箱里;在服务之前，将酱汁热身酱和豆腐。 Garnished with sesame seeds and scallions, the glazed fried tofu is a festive appetizer or can be paired with kimchi and rice for a vegetarian meal.

For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna of Portland, Oregon, skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables. Topped with a sauce of soy sauce simmered with brown sugar and star anise and sprinkled with crunchy chopped peanuts, these lumpiang sariwa make a nice appetizer or light meal.

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