Snack on these simple roasted veggie chips from Delish.com
Zucchini slices make perfect finger food. It's fun to make a topping for zucchini and a good solution for a never-ending crop. - Elisabeth Larsen, Pleasant Grv, Utah
Author: Taste of Home
Don't banish baked potatoes to a side dish; stuff it with goodies and serve it as a snack.
Author: Martha Stewart
Sweet and savory flavors combine in this elegant appetizer. It's a nice, light option to serve before a big meal. -Carmel Gillogly, Fort Mill, South Carolina
Author: Taste of Home
Author: insanelygood
Tortilla pinwheels are a potluck classic but this rainbow version is a total upgrade! This easy healthy appetizer recipe is quick and easy to make.
Author: Kelly Egan - A Side of Sweet
This is an easy, hearty soup for the cooler fall weather.
Author: Martha Stewart
Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.
Author: Maria Loi
The name of this warm garlicky dip comes from the term for "hot bath." In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between...
Author: Martha Stewart
This nut butter contains no cholesterol, and the fats it contains are mono- and polyunsaturated, or "good" fats. Spread the butter on Granny Smith wedges.
Author: Martha Stewart
Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-and-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia
Author: Taste of Home
Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.
Author: Martha Stewart
Here's what you need: chicken, large yellow onion, red bell pepper, jalepeno, shredded monterey jack cheese, shredded cheddar cheese, lime juice, taco seasoning, flour tortillas, fresh cilantro, guacamole,...
Author: Julie Klink
Choose peppers according to availability and preference; Italian frying peppers, Anaheim chiles, and bell peppers are good options. Keeping the stems intact, split thin, long peppers in half -- retain...
Author: Martha Stewart
Here's what you need: nonstick cooking spray, bacon bits, mild chili powder, all-purpose flour, crescent roll dough, butter, béchamel sauce
Author: Kiano Moju
For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil
Author: Martha Stewart
Sweet and satisfying, this bruschetta proves that cream cheese belongs on more than just bagels. The topping is delicious on morning toast, too-if you can keep it around that long. -Debbie Limas, North...
Author: Taste of Home
These wontons have the perfect balance between sweet and savory-your guests won't be able to stop popping them into their mouths!-Carolyn Cope, Boston, Massachusetts
Author: Taste of Home
The French cheese spread called fromage fort ("strong cheese") is a smooth, pungent amalgam of garlic, white wine, and any leftover cheeses you have in the refrigerator. Smear it on slices of baguette...
Author: Martha Stewart
I've enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. -Anthony Greco,...
Author: Taste of Home
My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. -Christine Winston, Richmond, Virginia
Author: Taste of Home
Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree
Author: Martha Stewart
Don't let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. -Jennifer Gizzi,...
Author: Taste of Home
Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. -Erika Szymanski, Pullman, Washington
Author: Taste of Home
Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes these kebabs and flavors the crunchy slaw.
Author: Martha Stewart
Velvety yolk meets greens, lardons (diced bacon), and homemade croutons in this Chicory Salad with Lardons and Poached Eggs.
Author: Martha Stewart
With just six ingredients, this refreshing dip is a snap to whip up. From Racine, Wisconsin, Jill Perez says, "It's so light and fresh, it's the perfect way to start our dinner."
Author: Taste of Home
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina...
Author: Taste of Home
These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. -Angela King, Walnut Cove,...
Author: Taste of Home
The fresh fruit shines through in this colorful dessert pizza. It's also a tempting appetizer at parties because it's a sweet change of pace from the usual savory dips. -Gretchen Widner, Sun City West,...
Author: Taste of Home
To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping....
Author: Taste of Home
This cool, creamy yogurt condiment can be used as a dip for crudite, or in place of sour cream as a topping for cold soups, such as borscht.
Author: Martha Stewart
A creamy and delicious appetizer dip that requires no cooking. Simply mix the ingredients and serve with chips, bread or vegetables.
Author: Make Your Meals
A packaged pesto mix tastefully replaces traditional tomato sauce in this tempting pizza from Juanita Fleck. "Served alongside a tossed green salad, this is one of my husband's favorite meals," wries the...
Author: Taste of Home
This is like stuffed clams topped with melted cheese, without the mess of the shells. I almost always double the recipe because it goes so fast. I have shared this recipe many times and I hope you enjoy...
Author: Chris T.
Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts.
Author: Martha Stewart
Escarole and Gruyere cheese, with a scattering of currants and raisins, make this a savory, satisfying pizza.
Author: Martha Stewart
The cilantro here is fragrant even after cooking, and the vegetables' sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave...
Author: Martha Stewart
Serve this cucumber raita-a cooling yogurt condiment-with our Lamb Koftas.
Author: Martha Stewart
Here's what you need: sweet potatoes, milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, roma tomatoes
Author: Merle O'Neal
Delicate and airy, these are splendid hors d'oeuvres for adults and children alike. Gougeres are made from classic French choux pastry, which is cooked on the stove.
Author: Martha Stewart
I love dishes you can put together and eat with your hands. These little crab cakes are healthy, fast and flavorful. -Joyce Huang, New York, New York
Author: Taste of Home
Fresh blue corn tortillas represent the taste and aromas of everything good about Mexican cooking.
Author: Compass & Fork
Offer up this sweet snack instead of cookies -- kids will be surprised by how good it is.
Author: Martha Stewart
This recipe for raviolo with egg yolk truffle butter is courtesy of Odette Fada.
Author: Martha Stewart
Nothing tastes better with lasagna than warm bread. This recipe makes just enough for my husband, Dan, and me, but it can be easily doubled to feed a crowd. It has a nice garlic flavor.-Cookie Curci-Wright,...
Author: Taste of Home
Chewy mushrooms, seasoned with salt, pepper, and thyme, are the perfect textural contrast to crispy crostini.
Author: Martha Stewart