Author: Food Network
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Feed your crowd with tasty biscuit sliders that deliver on favorite seasonal flavors and make the perfect use for leftover Thanksgiving turkey (and cranberry sauce!).
Author: By Betty Crocker Kitchens
Author: Food Network
This is the most delicious salsa verde recipe ever and it is easy to make.
Author: Charbel Barker
Author: Food Network
Author: Rachael Ray : Food Network
Author: Florence Fabricant
Author: Sandra Lee
I'm completely addicted to green salad. Even the most humble, basic one, with a few added herbs, can be a treat if dressed properly. You can tell a lot about a restaurant by the standard of its green salad...
Author: Jamie Oliver
Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka.
Author: Christine Benlafquih
Author: Tyler Florence
Author: Florence Fabricant
Author: Alice Colin
Tzimmes is a traditional and delicious Jewish dish, often served at holidays and family get-togethers. The sweet dish symbolized good luck.
Author: Kristina Vanni
Dinner is a breeze with BBQ Chicken Legs Crock Pot Recipe. Try Crock Pot Chicken Drumsticks for parties, game day and more for a delicious meal idea.
Author: Eating on a Dime
Author: Tyler Florence
Author: Sunny Anderson
Author: Valerie Bertinelli
Whether you're hosting friends at home or heading to a tailgate party, these snacks will be a game changer. They're a cross between a pig in a blanket and a slice of pepperoni pizza, all in a convenient...
Author: Food Network Kitchen
Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor!...
Author: Monique Volz of AmbitiousKitchen.com
Author: Trisha Yearwood
This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great dairy-free alternative to cheese if you're looking to reduce or eliminate dairy in a recipe.
Author: Food Network Kitchen
Caprese pasta is a trio of tomatoes, basil, and mozzarella, similar to a caprese salad, making a super easy dinner.
Author: Molly Watson
Looking for a cheesy appetizer to feed your hungry crowd? This Hot Green Chile Artichoke Dip Recipe takes a family favorite to the next level with a punch of green chile flavor! This recipe is quick, easy...
Author: WonkyWonderful
Author: Robert Irvine : Food Network
Top-rated easy recipe for deviled eggs, flavored with horseradish, for a perfect party appetizer.
Author: Pam Anderson
Author: Food Network
Old Fashioned Pinto Bean Patties are an economical meal from the past. Pinto Bean Pancakes use leftover beans, onions, egg, flour, salt and pepper and are fried until golden brown. Learn how to make bean...
Author: Barbara
Author: Molly O'Neill
These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Sriracha, baked, no frying and glazed with a spicy apricot glaze.
Author: Joanna Cismaru
This Cajun boiled peanuts recipe brings just the right amount of spice and lets you adjust it to your preference. It's a wonderful spicy southern snack or appetizer.
Author: Mike Hultquist
Delicious chicken samosa in crispy pastry and is made in short time. Best served with Indian tea.
Author: Muna Kenny
Author: Molly O'Neill
Yukon Gold potatoes make a superlative oven-baked fry, and this dipping sauce offers a zesty dipping option that's more complex and interesting than ketchup.
Author: Sarah Caron
Author: Melissa Clark
Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.
Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.
Author: Betty Crocker Kitchens
Author: Robert Irvine : Food Network
Author: Food Network
Bite-sized chicken chunks are perfect appetizers to start your meal - ready in 30 minutes.
Author: Betty Crocker Kitchens