Slightly nutty fresh cheese that’s somewhere between  farmer’s cheese and mozzarella

Creamy, ocean-y baked oysters from 1880

Medieval deviled eggs that are seasoned, stuffed, and fried in butter

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

Fried pastry with a flavor-packed filling with the spices that we associate with modern Indian food

Briny chopped olives with a dressing of olive oil, vinegar, and herbs, served with bread and feta. Perfect as a summertime appetizer