Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Author: Martha Stewart
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! -Eloise Maynor, Scottsboro, AL
Author: Taste of Home
Here's what you need: large onions, chicken breasts, tomatoes, garlic, oil, chipotle pepper in adobo sauce, salt, lettuce, queso fresco, sour cream, tostadas
Author: Dulce Michelle Cerna
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
Author: Martha Stewart
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Author: Martha Stewart
These delectable little one-bite appetizers were made for holiday entertaining: with their popular flavor profile of fresh spinach and briny feta cheese and their built-in make-ahead components, you'll...
Author: Greg Lofts
These Hawaiian appetizers are bright, vibrant, and fun! From onion dip to meatballs to pineapple bites, get a taste of the islands with these tasty bites.
Author: insanelygood
Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts
Author: Taste of Home
Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. -Barb Miller, Oakdale, Minnesota
Author: Taste of Home
This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it...
Author: Taste of Home
When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds...
Author: Taste of Home
Make this spook-tacular dip for any Halloween Party! This caramelized onion black bean dip will be gone in minutes, thanks to the tasty flavors of a vidalia onion and Colavita Balsamic Vinegar. Make the...
Author: Kim Murphy
This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.
Author: Martha Stewart
"Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead," shares Barbra Annino...
Author: Taste of Home
Here's what you need: dumpling wrappers, water, hot water, gelatin powder, soy sauce, chicken stock, ground pork, green onion, shiitake mushrooms, ginger, garlic, sesame oil, sake
Author: Daiki Nakagawa
My husband and I have run a dairy for over 3 years and began making cheese 5 years ago. Gouda's distinctive, buttery taste is sensational in this quiche.
Author: Taste of Home
I often rely on these rich, cheesy meatballs for party appetizers. Or I serve them alongside a tossed salad for a quick meal in minutes. -Rachel Frost, Tallula, Illinois
Author: Taste of Home
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Author: Martha Stewart
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Author: Martha Stewart
Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
Author: Martha Stewart
This is a recipe from my mother. I like to make up a batch or two and store in the freezer till I'm ready to cook them.-Holly Camozzi, Petaluma, California
Author: Taste of Home
These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance-just fill the cups and warm them in the...
Author: Taste of Home
This smooth goat-cheese spread is perfect atop our Crostini.
Author: Martha Stewart
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Author: Martha Stewart
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.
Author: Martha Stewart
Author: Martha Stewart
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Author: Martha Stewart
Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan
Author: Taste of Home
"These fun finger foods in tortilla chip scoops are just the thing for cold-weather get-togethers," says Lisa Feld, a field editor from Grafton, Wisconsin.
Author: Taste of Home
I was recently at a wedding reception where the menu was all small bites. Here's my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. -Arlene Erlbach, Morton Grove,...
Author: Taste of Home
To reduce some of the juice in these spicy appetizers, I drain the pepperoncinis for about 3 hours on paper towel before stuffing. This recipe makes a big batch, which is perfect for parties.
Author: Taste of Home
"Friends and family go wild when I serve these tongue-tingling baked chicken wings," relates Anna Free of Loudonville, Ohio. "The creamy dipping sauce is a mild accompaniment."
Author: Taste of Home
To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour...
Author: Martha Stewart
Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.
Author: Martha Stewart
Inspired by the classic tarte flambee from Alsace and by that northern French region's love for pairing ham with cheese, here's an easy appetizer with wide appeal. It's also a great way to use up leftover...
Author: Martha Stewart
A crisp coating holds marvelous melted cheese, which tastes terrific when dipped into a homemade tomato sauce.-Jay Davis, Knoxville, Tennessee
Author: Taste of Home
Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick
Author: Martha Stewart
Simple ingredients-in fact you probably have most if not all in your kitchen- are used to create a fantastic, but different appetizer.-Meta West, Abilene, Kansas
Author: Taste of Home
Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter.
Author: Martha Stewart
Satisfy hearty appetites with these golden loaves. Each slice is like a hot sandwich packed with ham, broccoli and Swiss cheese. Hot pepper sauce adds a nice kick, while refrigerated crescent rolls make...
Author: Taste of Home
These kielbasa appetizers are guaranteed to please! From bites to cups to kabobs, your guests will gobble these snacks right up.
Author: insanelygood
Everybody loves this simple dip. If you have any left over, spoon it on toasted English muffins for a great open-faced sandwich. -Sara Nowacki, Franklin, Wisconsin.
Author: Taste of Home
These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.
Author: Taste of Home
This classic dish from George Germon and Johanne Killeen's Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.
Author: Martha Stewart
These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.-Mildred Sherrer, Fort Worth, Texas
Author: Taste of Home
This is one of my favorite potluck recipes. I frequently am asked for the recipe.-Linda Harrington, Hudson, New Hampshire
Author: Taste of Home