Author: Joan Nathan
Author: Food Network
Author: Ina Garten
This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like nutmeg, cloves and ginger, it...
Author: Marie
Author: Anne Willan
Author: Alton Brown
Author: Food Network
Author: Next Iron Chef All Star: Beau MacMillan
A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce - a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg...
Author: Nagi | RecipeTin Eats
Make Pappasito's Queso for a tasty appetizer with this easy copycat recipe. A creamy Mexican cheese dip with chiles, garlic, onion, and tomatoes.
Author: Stephanie Manley
Author: Food Network
Author: Patricia Heaton
Author: Michael Chiarello : Food Network
Classic Marshmallow Fruit Dip uses only 3 ingredients to bring you a refreshing dip to pair with your favorite fruit. We've included 5 additional flavor options so you can customize this crowd favorite...
Author: Rachel (The Stay At Home Chef)
Author: Ming Tsai
Author: Robin Miller : Food Network
Author: Food Network
Author: Giada De Laurentiis
Author: OliveTomato.com
Author: Gina Marie Miraglia Eriquez
Author: Emeril Lagasse
Author: Katie Lee Biegel
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Author: Food Network Kitchen
Author: Food Network
Forget all other stuffed cheese things: this ooey-gooey bread is a perfect holiday appetizer and has all the flavors of antipasto.
Author: Food Network Kitchen
Author: Marcela Valladolid
Author: Food Network
Author: Food Network
An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.
Author: Chelsie Kenyon
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
Author: Aarón Sánchez
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
These grilled shrimp skewers are so quick and easy to make and wonderfully flavored with a lemon and herb marinade.
Author: Yumna Jawad
Author: Food Network Kitchen
Author: Food Network
Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and...
Author: Sharon Rigsby
Author: Reggie Southerland
Author: Guy Fieri
Author: Food Network Kitchen
Author: Tyler Florence
This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please,...
Author: Hank Shaw
A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your...
Author: Sam Worley
Author: Jeff Mauro, host of Sandwich King
Try a South American recipe for fried yuca wedges (yuca frita), a popular way to cook the cassava root which has a starchy, fibrous texture.
Author: Marian Blazes
Author: Food Network