A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.
Author: By Betty Crocker Kitchens
Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return...
Author: Gabrielle Hamilton
This is the most wonderfully spiced cheese ball that is wonderfully creamy, cheesy, and has the perfect amount of crunch!
Author: Kristen Hills
Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Author: Valerie Bertinelli
Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.
Author: By Betty Crocker Kitchens
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: Gayle Gardner
Author: Anne Burrell
Author: Food Network Kitchen
This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf...
Author: David Tanis
Author: Anne Burrell
Catch the big kahuna of simple and tasty tuna treats.
Author: By Betty Crocker Kitchens
The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings!
Author: The Chunky Chef
You won't want to call for takeout if you have a batch of these hearty Italian hand-held pastries in the freezer. Made with sausage, ricotta, Parmesan and lots of your favorite vegetables, they're a perfect...
Author: Bree Hester
This winning dip gets a double dose of bacony goodness in the form of crispy thick-cut nuggets and a splash of flavorful drippings that are mixed into the creamy base. Fresh jalapenos offer up just the...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network Kitchen
Author: Florence Fabricant
Author: Food Network
Author: Florence Fabricant
Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.
Author: Lynn Livanos Athan
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
Author: Food Network
Author: Food Network Kitchen
Author: Bobby Flay
Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you'll want...
Author: By Betty Crocker Kitchens
Author: Ellie Krieger
Author: Lourdes Castro
Author: Ree Drummond : Food Network
Author: Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit...
Author: Alex Guarnaschelli
Cottage cheese is the surprise secret ingredient in this party dip, making it light, fluffy and ultra-scoopable. Dig in with carrots, celery sticks, rice crackers, pretzels, pita crisps, corn chips - there...
Author: Food Network Kitchen
Author: Food Network
Author: Deborah Thomas-Gruby
Author: Food Network
Author: Ellie Krieger
Author: Patrick and Gina Neely : Food Network
Looking for seafood based appetizer recipe? Then check out this easy salmon pâté that can be served with crackers!
Author: Betty Crocker Kitchens
Author: Bobby Flay
No one will guess that these wings are made in the oven. The baking powder in the breading helps crisp up the skin, and then they're drenched in my traditional Carolina BBQ sauce, a mustard-based sauce....
Author: Kardea Brown
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub...
Author: Dave Lieberman
Author: Bobby Flay
Author: Ina Garten
Author: Guy Fieri