This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
All fancied up for the holidays, these boast all the perfectly-crisp-on-the-outside-tender-on-the-inside awesomeness of traditional potato latkes as well as a few surprises.
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.
Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.
Don’t let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won’t even notice that there’s no mayo.
Just when we thought polenta couldn’t get any better we discovered these irresistible fried polenta sticks.
These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They’re intoxicatingly lovely just as they are.
Cheese and charcuterie boards take a little more work than just piling up the good stuff. Read on to learn how to make incredible appetizer perfection.
Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
A lovely combination of sweet honeyed pears, salty feta, and earthy rosemary makes an unforgettable starter. Or just a brilliant little snack to perk you up.
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “eat your veggies!”
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.
You’re going to love the combination of flavors in these snacky little mushrooms. Umami packed with Asian flair, you might want to make extra.
Mini food always makes a big statement. Tiny chicken burgers from Trisha Yearwood do just that–and they taste amazing, too.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.
With a container full of this cheesy dough, you can roll out crisp bread sticks at a moments notice–but don’t say we didn’t warn you!