Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you'll want...
Author: By Betty Crocker Kitchens
If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Author: By Betty Crocker Kitchens
Author: Katie Lee Biegel
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Author: Food Network Kitchen
Author: Food Network
Author: Bobby Flay
Author: Amanda Freitag
Author: Valerie Bertinelli
Author: Food Network
Author: Ree Drummond : Food Network
Author: Patrick and Gina Neely : Food Network
Author: Anne Burrell
Author: Rachael Ray : Food Network
Author: Giada De Laurentiis Bio & Top Recipes
Author: Food Network
Author: Giada De Laurentiis
This hearty dip has the works: pepperoni, onions and bell peppers stirred into a thick tomato sauce, all topped with gooey melted cheese. Serve in a skillet and let your guests pile their baguette slices...
Author: Food Network Kitchen
Author: Anne Burrell
Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it's the hit at every party. It has the perfect blend of flavors that will keep you coming back for more!
Author: Alyssa Rivers
Author: Michael Chiarello : Food Network
Author: Sara Foster
Author: Food Network
This Russian buckwheat blini recipe is traditionally served for Maslenitsa with caviar, smoked salmon, chopped onion, eggs, sour cream, and vodka.
Author: Barbara Rolek
Author: Food Network Kitchen
Author: Valerie Bertinelli
Author: Ina Garten
Author: Sharon Buck
Author: Aaron McCargo Jr.
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses...
Author: Adam and Joanne Gallagher
Author: Food Network
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two....
Author: David Tanis
Author: Food Network
Author: Ellie Krieger
Author: Fran McCullough
Author: Sandra Lee
Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return...
Author: Gabrielle Hamilton
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Author: By Betty Crocker Kitchens
Author: Ina Garten
Author: Serena Bass
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe,...
Author: Melissa Clark
These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!
Author: Valerie Bertinelli
An easy cream of broccoli soup recipe, this rich and creamy soup is elegant enough for company.
Author: Ludovic LeFebvre
Cocktail, anyone? An oversized martini or margarita glass is the perfect serving dish for this updated spirited shrimp cocktail.
Author: By Betty Crocker Kitchens
Author: Sandra Lee