Four ingredients and very little cooking: This is the way to entertain!
Author: Betty Crocker Kitchens
An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.
Author: Chelsie Kenyon
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
Crunchy nuts complement the creamy cheese in an easy spread that's topped with lovely fruit chutney.
Author: By Betty Crocker Kitchens
Author: Food Network Kitchen
Author: Robert Irvine : Food Network
Looking for an elegant dish to serve at a party? Then check out this layered torte made with hummus, cucumber and olives. Perfect if you love Mediterranean cuisine.
Author: By Betty Crocker Kitchens
Author: Ree Drummond : Food Network
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
Firm, salty Halloumi is our favorite cheese for grilling. Find it in better supermarkets and at vineandtable.com.
Author: Bon Appétit Test Kitchen
The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!
Author: Karlynn Johnston
Author: Food Network
Author: Nigella Lawson : Food Network
Author: Eddie Jackson
The secret to grilling shrimp is to keep a close eye on them because they cook fast; the secret to flavorful shrimp is a delicious marinade.
Author: Derrick Riches
Author: Ina Garten
A traditional Maryland favorite! This Crab Imperial is absolutely delicious with ingredients that compliment the delicacy of the crab meat without overpowering it.
Author: Housewives of Frederick County
Author: Giada De Laurentiis
Author: Diane Kochilas
Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to...
Author: Rachael Ray : Food Network
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
Author: Geoffrey Zakarian
Author: Sandra Lee
The authentic Greek cheese appetizer: Crunchy on the outside, melted cheese on the inside and warm.
Author: OliveTomato.com
Author: Alton Brown
Pizza pinwheels are a super easy, family-friendly lunch or dinner. They're made with soft pizza dough and your favorite toppings rolled up then sliced into rounds. Once they're baked, they become...
Author: Kristen Stevens
Author: Mark Bittman
Author: Food Network
Author: Ina Garten
I have a confession: I'm not the biggest fan of raw oysters. People wax poetic about Blue Points and Wellfleets and debate about East Coast versus West Coast varieties, but they're all a little too cold...
Author: Ina Garten
Author: Rachael Ray : Food Network
Author: Alton Brown
Author: Young Sun Huh
Author: Michael Chiarello : Food Network
Author: Florence Fabricant
Author: Trisha Yearwood
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
Author: Rena Coyle
Forget all other stuffed cheese things: this ooey-gooey bread is a perfect holiday appetizer and has all the flavors of antipasto.
Author: Food Network Kitchen
Author: Food Network
This caramelized onion and mushroom crostini is a simple yet elegant hors d'oeuvres-perfect for when you want to impress your guests.
Author: Jessica Gavin
Try the original Buffalo chicken wing recipe from the Anchor Bar in Buffalo, NY. The wings are deep-fried and then tossed in a spicy sauce.
Author: John Mitzewich
Author: Food Network
Author: Florence Fabricant