Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Here's a great appetizer for any fall gathering. Serve this chicken salad made using toasted almonds and mayonnaise and filled in Swiss cheese puffs.
Author: Betty Crocker Kitchens
These copycat White Castle sliders are just as delicious as the real thing. You will be shocked to see how easy they are to make from home! They are the perfect thing for a fun family dinner or appetizer...
Author: Jennifer Fishkind
This healthy, sugar-free cranberry sauce recipe requires just 4 ingredients. Made with fresh cranberries and no sugar, it's also low carb, paleo, and gluten-free.
Author: Maya | Wholesome Yum
Author: Emeril Lagasse
Author: Ree Drummond : Food Network
Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.
Author: By Betty Crocker Kitchens
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Anne Burrell
Impress yourself and your guests with these crispy Thai crab cakes with quick sriracha mayo and homemade sweet chili sauce. The addition of small amount of shrimp will enhance the texture of these crab...
Author: Holly Ford
Author: Trish Hall
Light, smooth and refreshing--here's a mousse not to be missed.
Author: By Betty Crocker Kitchens
Author: Sunny Anderson
This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese.
Author: Melissa Clark
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Author: Food Network Kitchen
Author: Geoffrey Zakarian
Author: Reva Pataki
Author: Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Author: Food Network
I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base...
Author: Jackie Rothong
If you are working with real wild quail, I highly recommend you brine them before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do - the birds are going to get plenty of seasoning...
Author: Hank Shaw
Author: Robert Irvine : Food Network
Author: Food Network
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
These pesto pinwheels are one of the best easy appetizers! Flaky puff pastry filled with pesto, cheese, and prosciutto. Freezer-friendly and so festive!
Author: Erin Clarke / Well Plated
Author: Amanda Freitag
Author: Bobbi Claibourne
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Author: Charbel Barker
A delicious appetizer of grape leaves stuffed with rice and aromatics
Author: Marilena Leavitt
Author: Lora Zarubin
Korean dumplings, known as mandoo, can be made with beef, chicken or vegetables, and be boiled, steamed, deep-fried, pan-fried, or added to a soup.
Author: Naomi Imatome-Yun
Author: Food Network
Author: Giada De Laurentiis
As an American-born Asian kid, I grew up eating items that were created in the States but are authentic in flavors. The Chinese have been here since the 1800s and if dishes were created by Asians in America...
Author: Jet Tila
Author: Marcela Valladolid
Author: Food Network
Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.
Author: Alyssa Rivers
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
Author: Nigella Lawson
Combine classic Greek ingredients--olives, garlic, and lemon--to top pita triangles brushed with olive oil.
Author: Betty Crocker Kitchens