recipes

Turkish, Armenian and French influences all come into play in the Lebanese kitchen, infusing the dishes with richness and complex flavor.

Scotch Eggs didn’t actually originate in Scotland—they were first served at London’s Fortnum & Mason department store in 1738. The word “scotch” is old English, meaning “to chop or mince,” which fits this deep-fried savory snack; it’s formed by wrapping ground, herb-seasoned sausage meat around hard-cooked eggs. It’s also a Clean Plate Award winner.

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.