Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
This confluence of cheeses is like a lazy man’s croque monsieur. Cheesy faux French accent and glass of wine optional.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
This tipsy tapa of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
These shatteringly crisp, undeniably sophisticated potato ruffles–chips, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.
Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms? Wowsa.
Lovely. That’s all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
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