Your favorite dip gets a smoky, spicy twist with chipotle chiles. Sharp white Cheddar and mozzarella make this classic cream cheese-and-chicken combination extra cheesy. This is a dip that will keep you...
Author: Food Network
Author: Food Network
Author: Sandra Lee
Author: Patrick and Gina Neely : Food Network
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe,...
Author: Melissa Clark
Author: Valerie Bertinelli
Author: Food Network Kitchen
Author: Alton Brown
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab...
Author: Craig Claiborne
Author: Food Network
Author: Aaron McCargo Jr.
Author: Food Network
Author: Anne Burrell
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Author: Food Network
Author: Giada De Laurentiis
This Russian buckwheat blini recipe is traditionally served for Maslenitsa with caviar, smoked salmon, chopped onion, eggs, sour cream, and vodka.
Author: Barbara Rolek
Author: Food Network
Author: Amanda Freitag
Author: Food Network Kitchen
15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.
Author: By Betty Crocker Kitchens
Author: Food Network
These cheese and garlic stuffed mushrooms are simple to put together and easily adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses...
Author: Adam and Joanne Gallagher
This authentic Spanish gazpacho is a wonderful cold tomato soup recipe that is easy to make and absolutely delicious.
Author: Lisa & Tony Sierra
Author: Food Network
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Author: By Betty Crocker Kitchens
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Author: Rhoda Boone
Author: Food Network
Author: Tyler Florence
Author: Emeril Lagasse
Author: Ellie Krieger
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Author: Food Network Kitchen
Author: Giada De Laurentiis
Author: Serena Bass
Author: Fran McCullough
Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It's perfect for packaging and giving away during the holidays.
Author: Melanie Dueck
Author: Molly O'Neill
Author: Geoffrey Zakarian
Author: Anne Burrell
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two....
Author: David Tanis
Author: Ellie Krieger