Author: Ina Garten
Author: Patricia Heaton
Author: Suzanne Goin
This baked brie is a perfect choice if your taste buds favor more savory than sweet dishes. Salty creamy brie is nestled into a bread bowl and loaded with slow-cooked onions mixed with smoky bacon and...
Author: Food Network Kitchen
Author: Anne Burrell
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
Author: Valerie Bertinelli
This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough...
Author: Cookie and Kate
Author: Food Network
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
Author: Geoffrey Zakarian
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Author: Claire Saffitz
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Giada De Laurentiis
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Food Network
Author: Food Network
Author: Sandra Lee
A beloved classic, New Orleans style BBQ Shrimp is bathed in a buttery sauce that's kicked up with garlic, Worcestershire sauce, and Creole seasoning.
Author: Todd Coleman
Author: Pete Evans
Alsatian Cheese Tart
Author: Tyler Florence
Author: Alton Brown
Author: Claire Robinson
These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).
Author: Mark Bittman
For our best granola, we wanted a crunchy, clustery version that wasn't too sweet. We created this simple but universally likeable recipe that's flavored with vanilla and a blend of brown sugar and maple...
Author: Food Network Kitchen
Author: Tyler Florence
Author: Anne Burrell
Author: Food Network Kitchen
Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.
Author: Jasper White
Author: Food Network
Author: Craig Claiborne And Pierre Franey
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah...
Author: Suzy Karadsheh
Author: Pierre Franey
Author: Ree Drummond : Food Network
Author: Rachael Ray : Food Network
Author: Sunny Anderson
Author: Lynn Brown
Author: Food Network
Author: Kardea Brown
This is a simple and impressive baked Brie for a crowd. A quick apricot and walnut compote nestled in the pastry along with the warm cheese makes an elegant but easy party starter for any gathering.
Author: Food Network Kitchen
Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats...
Author: Suzy Karadsheh
Author: Rachael Ray : Food Network
Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
Author: Samantha Ferraro
Author: Marian Burros