Crispy fried appetizers for a crowd: latkes, samosas, tempura, croquettes and more.
Sweet-sour pickled herring salad pairs beautifully with potato latkes. We like latkes best served hot and crispy, but if you want to make them ahead, they are also good served at room temperature.
See the recipe
Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour.
Kreplach are classically boiled and served in soup. For a party, we created a fried appetizer version that is fun to serve with toothpicks.
Wrapping these flavourful Indian treats in spring roll wrappers makes them quick and easy. Serve with Coriander Chutney. A fine grater or rasp will give you the perfect texture for the garlic and gingerroot.
The delicate flavours of smoked whitefish permeate this classic crowd-pleaser.
Chef Tawfik Shehata, of Vertical Restaurant in Toronto, shares this Egyptian-style falafel, which uses fava beans instead of chickpeas. It's one he enjoyed throughout his childhood.
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