Author: Brian Boitano
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please,...
Author: Hank Shaw
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
Author: Geoffrey Zakarian
Author: Sunny Anderson
This is a unique spin (or spiral!) on pigs in a blanket, the classic appetizer that's perfect for any occasion. We've swapped in diced kielbasa for the usual hot dogs, and baked honey mustard into the...
Author: Food Network Kitchen
Author: Food Network
Author: Anne Burrell
Author: Bobby Flay
Author: Giada De Laurentiis
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Hot and steaming buns that are ultra soft to the touch and sweet and peppery to the taste--this siopao asado recipe is a great way to prep future snacks you can pop into the microwave.
Author: MG Sanchez
Author: Fred Ferretti
Author: Melissa Roberts
Author: Lourdes Castro
Author: Katie Lee Biegel
Author: Food Network Kitchen
Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.
Author: Vera Abitbol
These spicy Korean cucumber pickles are a typical banchan (side dish). They're easy to make and add a kick to scrambled eggs or a simple sandwich.
Author: Molly Watson
This is a fiery appetizer of savory and spicy edamame (soy beans) seasoned with garlic, sesame oil, chili oil, and Japanese 7-spice chili peppers.
Author: Judy Ung
These traditional Chilean empanadas are filled with a mixture of ground beef, onions, raisins and black olives.
Author: Marian Blazes
Author: Food Network
Author: Food Network
This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like nutmeg, cloves and ginger, it...
Author: Marie
Author: Food Network
Author: Mike Lata
Author: Marcela Valladolid
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into...
Author: Katie Lee Biegel
Author: Giada De Laurentiis
Author: Guy Fieri
Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.
Author: Steve Cylka
Author: Rachael Ray : Food Network
Steeping the chips in warm milk assures the nacho cheese flavor penetrates throughout these ridiculously good fried snacks.
Author: Food Network Kitchen
Old fashioned green tomato chutney (relish) is an excellent way to use leftover green tomatoes at the end of the season. This easy, 60-year-old family recipe has been passed down through several generations...
Author: Andrea Geddes
Author: Ina Garten
Author: Patrick and Gina Neely : Food Network
Author: Ellie Krieger
Perfect for a cocktail party, this cheesy appetizer is a quick and easy way to serve a crowd.
Author: Betty Crocker Kitchens
Author: Food Network
Author: Food Network
Recipe video above. "The secret is the bacon..." It really takes this sausage roll to another level! Also, sautéing the onion and celery before mixing into the filling makes it sweet and more moist than...
Author: Nagi | RecipeTin Eats
Author: Food Network
Author: Rachael Ray : Food Network
Author: Robert Irvine : Food Network
Author: Carla Hall
Author: Valerie Bertinelli