With Cajun-inspired flavors of hot sauce and Old Bay seasoning, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. -Darlene Brenden, Salem, Oregon
Author: Taste of Home
Salmon is practically a way of life here in the Pacific Northwest. My husband can make a meal of this dip. It's great for holiday parties.
Author: Taste of Home
Fulfill all of your snack cravings with these spicy, crunchy air-fried pasta chips! Tangy buffalo sauce pairs with cayenne pepper for a spicy bite, all wrapped in a fun rigatoni shape!
Author: Aleya Zenieris
Have a backyard bed of marigolds? Share some with guests the next time you entertain by adding them to a cream cheese dip. It's a surprisingly delicious appetizer.-Dixie Terry, Goreville, Illinois
Author: Taste of Home
This freshly made salsa goes with our Beef Tacos.
Author: Martha Stewart
This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber.
Author: Martha Stewart
Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. -Taste of Home Test Kitchen
Author: Taste of Home
Author: Martha Stewart
A sweet sauce and merry Christmas colors make this fruit-and-sausage combo a trusted holiday crowd-pleaser. Hearty enough to serve for brunch, it always disappears in a twinkling!
Author: Taste of Home
A crusty loaf of bread is stuffed with cheese and pepperoni, then sprinkled with herbs and Parmesan cheese, and baked until toasty and golden. Serve with warm marinara sauce for dipping.
Author: Danelle
Grilled squid and fried capers are paired with an updated version of skordalia, a classic Greek sauce; ours is a richpuree of bread, garlic, olive oil, and lemon juice.
Author: Martha Stewart
Crispy corn and potato sopes are the perfect vessel any number of recipes. We love this one from Rick Bayless, chef/co-owner of Frontera Grill and Topolobampo in Chicago.
Author: Martha Stewart
Grilled steak, blue cheese and bacon make my crescents some of the heartiest, most satisfying starters you'll ever eat. I roll up the filling in wedges of refrigerated pie pastry. -Kelly Williams, Forked...
Author: Taste of Home
Wondering how to make Rasgulla at home? This easy Rasgulla recipe with step-by-step photos is there for you! If you are looking for a soft and spongy rasgulla recipe, then you are in the right place. Never...
Author: TNN
You'll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets' positions after 5 minutes. If you're not using store-bought pitas, see the recipe for Homemade Greek...
Author: Susanna Hoffman
This hearty cheesy dip is so yummy that even those who don't enjoy venison will dig right in. "My grandsons put it in a bowl and eat it with a spoon!" writes Karen Smith of Mackinaw, Illinois. "I double...
Author: Taste of Home
These pineapple shaped sandwiches are filled with a delicious cream cheese and pineapple filling.
Author: Alli Smith
These rich tartlets look time-consuming to fix but go together quickly with fig preserves and frozen phyllo tart shells. If you like, top off each little cup with a fresh thyme leaf.
Author: Taste of Home
This after-school snack is inspired by nachos, but it's a bit healthier.
Author: Martha Stewart
Robiola Bosina -- a soft blend of cow's- and sheep's-milk cheese -- is the perfect base for a topping of olive-raisin relish.
Author: Martha Stewart
Author: Martha Stewart
Pies and tarts don't always have to be sweet. This savory rustic tart matches broccolini with salty feta for a delicious meal wrapped in a pretty package.
Author: Martha Stewart
This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup....
Author: Kit
"My mother-in-law originally made this recipe with chicken," says Marjorie Miller of Haven, Kansas. "When I substituted pork and made several other revisions, my family reveled in the results! It's simple...
Author: Taste of Home
Here's what you need: olive oil, medium white onion, garlic, shredded rotisserie chicken, Pace® Picante Sauce, adobo sauce, kosher salt, nonstick cooking spray, flour tortillas, refried beans, shredded...
Author: Campbell's
"This entree assembles quickly and has very little preparation or cleanup," explains Amy Hammons of Martinez, Georgia. "It's so delicious...and impressive enough to serve for guests. My family always shows...
Author: Taste of Home
With Sherry's guidance, Kendra Paige-Wrischnik, now 11, transformed banana and pear slices into this creepy crawler. "The girls' brother, Joey, was too young to help prepare the salads, but he sure enjoyed...
Author: Taste of Home
This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It's a cute display for merry get-togethers. -Julie Peterson, Crofton, Maryland
Author: Taste of Home
Light and fluffy, and excellent Sunday brunch or weekend breakfast. 923
"This tangy dip never lasts long at our house," says Camille Langford of Branson, Missouri. "For variety, try substituting orange juice and orange peel."
Author: Taste of Home
"The apple butter and maple syrup give these simple sausage balls a delicious zing," says Joan Reesman, Franklin, Tennessee.
Author: Taste of Home
No appetizer spread is complete without a cheesy dip. Cream cheese makes this warm dip super smooth, while a layer of pepper jelly adds tangy flavor. Pepper jelly straight out of the jar will be too thick...
Author: Paige Grandjean
This rich, sweet appetizer is party-perfect. The roasted garlic flavor is a real treat. Carole Bess White, Portland, Oregon
Author: Taste of Home
In this vegetarian appetizer, cellophane noodles, fried tofu, sauteed shallots, crunchy lettuce, carrots, and jicama are topped by a sprinkling of herbs and rolled in diaphanous rice paper rounds.
Author: Martha Stewart
This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella...
Author: Martha Stewart
These weet & savory meatballs are always a hit!!!
Here's what you need: flour tortilla, olive oil, lime, cumin, paprika, garlic powder, chili powder, salt, flank steak, olive oil, butter, onion, jalapeñoes, garlic, flour, milk, cheddar cheese, guacamole,...
Author: Rie McClenny
Talk about fuss-free! These skewers are simple to assemble, and they grill to perfection in minutes. My guests enjoy them with a spicy seafood sauce. -Dianna Knight, Clayton, North Carolina
Author: Taste of Home
Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas
Author: Taste of Home
Here is a fun way to use up apple preserves. Or, be creative and change up the jelly and preserves to develop a variety of flavor combos. My favorite is apple jelly with orange marmalade. -Crystal Jo Bruns,...
Author: Taste of Home
This crab cake is the real deal-no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich...
Author: Susie Middleton
These bite-size treats of shredded carrot slaw nestled on a slice of cucumber make the perfect after-school snack.
Author: Martha Stewart
Try surprising your family one Sunday morning by pulling these out of the air fryer as they head to breakfast and get ready for oohs and aahs. They're equally delicious as a party appetizer. -Pat Waymire,...
Author: Taste of Home
Water chestnuts and olives make these baked cheese snacks deliciously different. They're best served fresh from the oven. -Rebecca Banks, White, Georgia
Author: Taste of Home
Fontina's natural nuttiness makes its a natural pairing with earthy mushrooms and spicy salami in this twist on the typical quesadilla.
Author: Martha Stewart