These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.

Indain immigrants, who worked building the railroads, popularized curries all ofver Africa.  Seve this dip with raw vegetables or the Berebere Crakers.

Olives, whether in the form of oil or whole black or green olives, are a very important part of Spanish cuisine. Spain was occupied by the Moors for 800 years and their influence on the architecture, culture, and food of the Iberian peninsula is very evident. And these typically Andalucian olives, because of the variety of herbs with which they are seasoned, leaves little doubt of their Arab origins. Note: This recipe requires advance preparation.

These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Korean crab cakes are similar to their American cousins in appearance but have a distinctively different flavor.

In Hungary, this dish is served over toasted bread or rolls, or accompanied by dumplings or plain rice. It can also be a rich side dish to accompany roasted chicken or pork. To save preparation time, slice the mushrooms with an egg slicer.

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.