Author: Food Network Kitchen
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served...
Author: Craig Claiborne and Pierre Franey
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Michael Chiarello : Food Network
Author: Trisha Yearwood
Author: Molly Yeh
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Feel free to double-dip: These mini bread bowls are single servings! -Cory Fernandez for Food Network Magazine. Recipe developed by Food Network Kitchen.
Author: Food Network Kitchen
Author: Florence Fabricant
Author: Patricia Heaton
Author: Sunny Anderson
Author: Lorraine Pascale
Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.
Author: Linnea Covington
Author: Craig Claiborne And Pierre Franey
Author: Ellie Krieger
These boneless buffalo chicken bites are perfection. Lightly battered and pan-seared, they're crispy on the outside with a moist and tender interior, then tossed in my mom's signature buffalo...
Author: Danielle Esposti
Author: Molly O'Neill
Author: Bobby Flay
Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once. You could serve them as an appetizer,...
Author: Melissa Clark
Author: Nigella Lawson : Food Network
Author: Sandra Lee
Author: Giada De Laurentiis
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Food Network Kitchen
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Author: Food Network Kitchen
Author: Geoffrey Zakarian
Author: Michael Chiarello : Food Network
Author: Food Network Kitchen
Author: Trish Hall
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking...
Author: Food Network
Cast iron gets screaming hot, so it's perfect for giving rolls a beautiful crust.
Author: Ree Drummond : Food Network
Author: Ina Garten
Author: Food Network Kitchen
These crunchy, delicate spring rolls can be fried and frozen for up to 2 weeks. Just let them come to room temperature, then reheat in a 400 degree F oven. The sweet-and-spicy sauce can be used for other...
Author: Food Network Kitchen
Author: Susan Friedland
Author: Sunny Anderson
Author: Leigh Vickery
Sometimes you just want to bring the prettiest dish to the party. This tart will certainly succeed on that front, and the secret is that it's not that much work. If you get good-quality cherry tomatoes,...
Author: Food Network
Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and...
Author: Sharon Rigsby
Author: Giada De Laurentiis
Fifteen minutes is all it takes to make super fresh, super delicious salsa.
Author: Betty Crocker Kitchens