These bites of melon, ricotta salata, and mint pair well with Grapefruit Sparklers.
Author: Martha Stewart
Here's what you need: large zucchinis, panko breadcrumbs, green onion, garlic, onion powder, salt, black pepper, egg
Author: Joey Firoben
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Author: Martha Stewart
Serve up these little bites on Derby Day with our Bourbon Mint Tea.
Author: Martha Stewart
"I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party," writes Norma Wells of Cookson, Oklahoma. "Full of soy sauce, ginger and pineapple flavors, these appetizers...
Author: Taste of Home
Here's what you need: cream cheese, frozen spinach, sour cream, garlic, salt and pepper, shredded mozzarella cheese, shredded parmesan cheese
Author: Cerise Brown
Tucked away in the corner of our backyard is a little pear tree that we nicknamed our Charlie Brown tree.
Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. Use store-bought puff pastry for the rounds.
Author: Martha Stewart
Author: Martha Stewart
Although I've been collecting recipes for more than 50 years, I never tire of tried-and-true ones like this.-Leora Muellerleile, Turtle Lake, Wisconsin
Author: Taste of Home
Whenever I serve ham, I can't wait for the leftovers so I can make these ham buns. I like to serve them with homemade bean or split pea soup. My husband warms them up for breakfast, too. -Chris Sendelbach,...
Author: Taste of Home
Author: Martha Stewart
"These quick savory pizzas on pita bread crusts are an excellent snack anytime," informs Debbi Smith of Crossett, Arkansas. "I also serve them as a light meal on busy days."
Author: Taste of Home
Fans keep coming back for more after tasting this delicious cheese ball. I don't make this spread just on football Sundays. You can be creative about molding the mixture into different shapes. -Kathy Kittell,...
Author: Taste of Home
My husband and I farm 300 acres of sweet potatoes. I promote our product at fairs, ag expos and school functions. I pass out recipes and this is one of the favorites.
Author: Taste of Home
These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and...
Author: Taste of Home
Fresh dill is the secret to the success of these cold sandwiches. I like to use miniature croissants when serving them as an appetizer.
Author: Taste of Home
These were delicious...a tender asparagus inside and a crispy phyllo on the outside. The Parmesan provided just enough flavor while the chipotle gave it that tinge of smoky spice. These wrapped asparagus...
Author: ellie36
Here's what you need: shredded cheddar cheese, unsalted butter, salt, all-purpose flour, ice water
Author: Betsy Carter
These oven fries are just as crunchy as if they had been deep-fried.
Author: Martha Stewart
Here's what you need: frozen macaroni and cheese dinner, premade pizza dough, olive oil, parmesan cheese, italian seasoning
Author: Scott Loitsch
To peel a plantain, hold it under hot running water for one minute, then cut off both ends. Cut a slit down one side of the peel, and remove it. Slice flesh using a mandoline or a sharp knife.
Author: Martha Stewart
"I created this recipe for a beer-tasting party we hosted (my husband brews his own), and they were a hit. Serve them when you entertain or on those nights when you want homemade 'take-out' food."-Jennifer...
Author: Taste of Home
No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil.
Author: Martha Stewart
It's the exact same Mexican Layer Dip I grew up eating in the eighties, with the exception of these modifications: 1.
This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.
Author: Martha Stewart
Roasted and crunchy on the outside, fork-tender on the inside, this honey glazed crispy pork belly is simply mouth-watering!
Author: Kevin Is Cooking
Author: Martha Stewart
I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin' good!
Author: Jennifer Segal
This fragrant tart is comfort with a capital "C," especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. -Robin Wagganer, San Jose, California
Author: Taste of Home
I serve this appetizer often during the holidays. It's nice to have a turkey meatball that doesn't taste like you should have used beef. These tangy meatballs can be prepared ahead and frozen, so even...
Author: Taste of Home
"Nearly everybody loves deviled eggs, and this variation has a nice kick. You can't go wrong bringing these to a party or potluck."-Jan Roberts, San Pedro, California
Author: Taste of Home
Cool, vibrant summer rolls are especially appealing during the hot summer months.
Author: Martha Stewart
Preserved lemons give this dish a complex brightness. Although they require very little prep time, they do need to steep in their brine for at least 10 days. Don't let that stop you from making this recipe;...
Author: Martha Stewart
Author: Riccardo Favara
Whole-grain mustard provides a salty-tangy hit. Topping the egg with fresh herbs makes this instantly more satisfying. Use whatever you've got on hand: chives, basil, tarragon, thyme, even mint.
Author: Martha Stewart
I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. -Mary Dixson, Decatur, Alabama
Author: Taste of Home
Whether it's from a bottle or in powder form, English mustard packs heat -- making it the perfect accompaniment for sweet Chinese sausage.
Author: Martha Stewart
Author: Taste of Home
Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.
Author: John Siracusa
Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.-Sherry Haddox, Austin, Texas
Author: Taste of Home
Use this to make our Pate, Fig, and Candied-Walnut Danish Sandwiches.
Author: Martha Stewart
Author: Jeremy
Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, yellow corn, red bell pepper, chipotle peppers, lime juice, romaine...
Author: Joey Firoben
This dip can be eaten on crackers,bread, or baby carrots.
Author: Martha Stewart
These bite-sized vegetable appetizers are big on flavor and absolutely gorgeous on a tabletop. As a vessel for the creamy herbed goat cheese, Belgian endive lettuce has a crisp texture and a sweet flavor...
Author: Lisa Cericola
"With its no-fuss pita crust, this pizza makes a quick meal for one," says Jeannette Derner of Newport News, Virginia. "And if you're serving a family individual pizzas are perfect-everyone can choose...
Author: Taste of Home