Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.
This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.
These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.
These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.
Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.
Who woulda thunk it? Cubes of sake-ginger-flavored gelatin sit on thin slices of cool cucumber with candied ginger lending a bracing heat.
This cocktail of white Lillet, vermouth, and vodka gets a little bite from a garnish of green olives stuffed with pimento. A summer cocktail party must.
Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple, infallibly impressive.
Skewers from the grill turn any gathering into a darn good party, teasing the taste buds with an intensely flavored bite or two.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
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