Bar food, tapas, starters, small plates. . .  no matter how they’re listed on your menu, the fact is that customers are crazy about those spicy or savory items that complement cocktails, beer and wine. Contributors to this month’s recipe section share appetizer ideas and drink recipes that work as starters or snacks. For dramatically crispy offerings, check out the Spiky Idaho Potato Shrimp with Aioli from Citronelle’s chef/owner Michel Richard in Washington, DC; ...

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