Going global takes on particular meaning with the appetizer section of today’s menus. Trendy starters may be stacked, stuffed or skewered, but one thing’s for sure: The specialties on your menu are as likely to have originated in Thailand as in Texas. Accordingly, this month’s recipe pages feature tastes that owe a debt to Asia, the Americas, the Mediterranean, and elsewhere. From the Flamingo Hotel in Santa Rosa, Calif., comes a terrine recipe incorporating cheese and smoked salmon, served ...
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