When I needed a party appetizer and couldn't find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. -Helen Flamm, Dayton, Ohio
Author: Taste of Home
Mary Steiner of West Bend, Wisconsin shares a make-ahead cracker spread that showcases thyme and garlic. "A neighbor who has an herb garden gave me the recipe," Mary writes. "It's simple to stir up and...
Author: Taste of Home
Individual nachos guarantee that you won't lose out to a cheese hog on game day.
Author: Martha Stewart
An Italian red wine like a Chianti is a logical choice for what to drink, but if you're looking for something a little different and fun, pair this pizza with a dry Lambrusco.
Author: Martha Stewart
I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! -Sharon Tipton, Winter Garden,...
Author: Taste of Home
Red, yellow, and Chiogga beets combine in this fantastic salad from chef Daniel Humm of Eleven Madison Park.
Author: Martha Stewart
Today's recipe is a healthier alternative to traditional pasta noodles. Zucchini noodles! They're easy to make with an air fryer and taste delicious with your favorite sauce. Give them a try and...
Author: ForkToSpoon.com
This Bacon-Wrapped Dates recipe is the ultimate sweet and savory cocktail snack-you may even have all the ingredients on hand.
Author: Martha Stewart
This healthier --and grain-free -- app takes simplicity to a whole new elegant level.
Author: Martha Stewart
A classic English tavern snack, Welsh Rarebit is essentially a rich beer cheese fondue drizzled over toasted bread - it's cheesy comfort food at its simplest. The English have long enjoyed topping...
Author: Level Agency
We love honey mustard with these kid-friendly chicken tenders, but ketchup or salsa is delicious, too. To make this dish gluten-free, use cornstarch in place of the flour.
Author: Martha Stewart
Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450-degree oven.
Author: Martha Stewart
I made these duchess potatoes for PW Cooks in early November, but decided to wait to post them at Christmastime once I decided to make them on the Chr
Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.
Author: Martha Stewart
This delicious queso recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich -- and tasty.
Author: Martha Stewart
Crisp, deep-fried wonton strips are a perfect accompaniment to a classic, creamy crab spread. Sweet-and-sour sauce adds fantastic flavor.-Gina Muller, Monroe, Iowa
Author: Taste of Home
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Author: Martha Stewart
Southern Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika--very simple and tasty!
Author: Lucy
Want a sweet-and-spicy treat? Set out my spread! It features a delicious mixture of warm fruit preserves, zesty horseradish and mustard, which you pour over cream cheese and serve with crackers.
Author: Taste of Home
Sakura boshi or teriyaki flavored dried ahi jerky is perfect for a snack, pupu, or appetizer. Beautiful yellowfin tuna marinated in a sweet and salty brine then dried to make this amazing dish that you...
Author: Relle
I blend orange marmalade with sour cream and mayonnaise for this zesty dip. It's a real refresher.-Elizabeth Hunter, Prosperity, South Carolina
Author: Taste of Home
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Author: Martha Stewart
For an even smokier flavor, roast the poblano chiles.
Author: Martha Stewart
"We're a family that loves snacks," explains Judy Armstrong of Prairieville, Louisiana, "and I combined some of our favorite ingredients in this fast, easy and delicious recipe. Great for entertaining,...
Author: Taste of Home
Fried ravioli make a delicious appetizer that's sure to please even the fussiest eater, and they're super easy to make without a deep fryer.
Author: Lynne Webb
Could anything be simpler? Here is a hot appetizer of Uruguayan-style, melted cheese. This is one of the best and easy to prepare Uruguay recipes and it is ready in a few minutes. Here we use a broiler...
Author: Compass & Fork
Get your snack fix with this healthy bite you can make ahead.
Author: Martha Stewart
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Author: Martha Stewart
"My girls frequently have friends over at night," writes Suzanne McKinley of Lyons, Georgia. "And their big brother is always asking for something to eat! So I make these miniature pizzas often. They couldn't...
Author: Taste of Home
Add something savory to your next spooky buffet with these cute witches' hats. The Kalamata olives are the perfect complement to the goat cheese.-Taste of Home Test Kitchen
Author: Taste of Home
This healthy queso is our household's newest obsession. It's so shockingly delicious, you have to try it to believe it! -Becky Hardin, St. Peters, Missouri
Author: Taste of Home
Here's what you need: mangoes, english cucumber, white onion, green bell pepper, fresh cilantro, lime, champagne vinegar, salt, extra virgin olive oil
Author: Crystal Hatch
Author: insanelygood
Try this dip with sliced green apple, toasted rustic bread, or crackers.
Author: Martha Stewart
Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.
Author: Martha Stewart
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Author: Martha Stewart
Any type of black olive will work, but Kalamata is especially nice in this spread. Use the olive tapenade for a sandwich smear or as a dip for vegetables. It tastes especially delicious with our Caprese...
Author: Martha Stewart
These kabobs require little preparation and give maximum satisfaction.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Smoky Almonds, Garden Veggie Dip, Herb-Marinated Olives, and Pickled Carrots -- and a couple of classic...
Author: Martha Stewart
A slick of nutmeg-flavored butter holds these sandwiches together and keeps the bread from getting soggy.
Author: Martha Stewart
I like to serve this dip with triangle-shaped tortilla chips because they look like pointy witch hats. -Darlene Brenden, Salem, Oregon
Author: Taste of Home
I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. -Gloria Bradley, Naperville, Illinois
Author: Taste of Home
The lobster can be cooked up to four hours ahead and kept refrigerated in an airtight container.
Author: Martha Stewart
Here's what you need: whipped cream cheese, shredded cheese blend, shredded chicken, red pepper, green pepper, fresh parsley, BBQ sauce, all-purpose flour, eggs, nacho cheese chip, vegetable oil, fresh...
Author: Frank Tiu
The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.
Author: Martha Stewart
We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby.
Author: Martha Stewart