Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. -Amber Joy Newport, Hampton, Virginia
Author: Taste of Home
"I use fresh asparagus from the farmers market for this healthy spread, which can also be served as a dip. I like to make it for family gatherings." -Kathy Patalsky, New York, New York
Author: Taste of Home
These are always a big hit. These crisp bites are great to munch, offering popular southwest flavor.-Cathy Runyon, Allendale, Michigan
Author: Taste of Home
Crispy fried okra is a dynamite side dish for all sorts of entrées like barbecue, but it's as addictive as popcorn, so we often pass it during cocktail hour as a snack. Keep the fried okra warm in...
Author: Matt Lee and Ted Lee
Even if it's not a game day, you've still got game in the kitchen when you make this finger-licking, umami-laden take on chicken wings. The recipe calls for slow cooking the wings until the meat is almost...
Author: Bruce Weinstein
This Orange Cooler recipe is a satiating beverage that will refresh you to the core. You just need a handful of ingredients to put together this drink. All you need is orange juice, soda, black salt, mint...
Author: TNN
This is a child-friendly way to get spinach into your kids. Watch crudites for choking hazards in children under 4.
Author: Martha Stewart
Made with pomegranate seeds, pears, and grapes, this easy Holiday Guacamole is a quick and festive appetizer. Serve with tortilla chips for an addictive snack or appetizer!
Author: Brenda | A Farmgirl's Dabbles
Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.
Author: Martha Stewart
Roasting the cauliflower lends it a sweet, caramelized finish. Blended with yogurt, it becomes downright velvety.
Author: Martha Stewart
One of the easiest recipes. You only need a package of Pillsbury Crescent Rols to make these, and they are amazing. The exact time will depend on your specific air fryer.
Author: ForkToSpoon.com
These African-style chicken satays are smothered in a spicy, flavorful peanut butter sauce, then baked to juicy, crispy perfection. They're ideal for snacks, summer picnics, or even a main dish. Amazingly...
Author: Imma
I like to take these sandwiches along on our many outings. They can be made in advance and don't get soggy. You'll appreciate the convenience...your family and friends will love the great taste!
Author: Taste of Home
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as...
Author: Martha Stewart
Arepas de coco is one of my favorite street foods in Puerto Rico. Puerto Rican arepas are fry bread that is light on the inside and crisp on the outside.
Author: The Noshery
This is an amazing appetizer and very decadent. Serve with handmade style potato chips, kettle potato chips or crackers that are sturdy enough to scoop up the mixture without crumbling. Creamy dreamy Blue...
Thick, creamy Greek or Middle Eastern yogurt is especially good with these tomatoes.
Author: Martha Stewart
Our Test Kitchen staff set aside the porridge recipes and came up with these charming biscuits that are just right! The cute little bears, which get their personality from pizza toppings, are delicious...
Author: Taste of Home
The recipe for these delectable potato patties filled with juicy lamb and coated in crisp breadcrumbs comes from Nik Sharma's "Season: Big Flavors, Beautiful Food." His take on the Goan specialty calls...
Author: Martha Stewart
Ham Croquettes (Croquetas de Jamon) are a classic Spanish tapas dish. Crispy on the outside and creamy on the inside, these little flavor bombs will knock your socks off.
Author: Meghan McMorrow | Fox and Briar
Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion-tumbled over slices of feta-are...
Author: Martha Stewart
This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.
Author: Martha Stewart
Author: Martha Stewart
The flavor of these olives is intensified when they are served warm.
Author: Martha Stewart
I assemble these homemade pizza rolls ahead of time, refrigerate and brush with butter just before baking. Experiment with filling ingredients is you like. -Nancy Foust, Stoneboro, Pennsylvania
Author: Taste of Home
Lemon zest adds punch to this cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Black Pepper Buttermilk...
Author: Martha Stewart
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.
Author: Martha Stewart
These simple starters feature a yummy curried chicken filling that guests will love! -Taste of Home Test Kitchen
Author: Taste of Home
Here's what you need: paprika, garlic powder, onion powder, cumin, dried oregano, cayenne pepper, salt, pepper, eggplants, olive oil, onion, red bell pepper, cooked chicken, lime, shredded monterey jack...
Author: Julie Klink
Here's what you need: chickpeas, buffalo sauce, vegan mayonnaise, garlic powder, onion powder, salt, pepper, vegan mayonnaise, unsweetened almond milk, apple cider vinegar, lemon juice, garlic powder,...
Author: Rachel Gaewski
We love the ease of cooking hot dogs in the Crock Pot. The sauce is sweet and tangy. Cut the hot dogs into bite-size pieces for an easy appetizer as Sheree suggests. Or, you could keep them whole and serve...
Author: Sheree Beaty
Swiss chard is much like spinach but with larger and sturdier leaves. It provides a neat package for the tomato and melted mozzarella inside.
Author: Martha Stewart
This elegant interpretation of hash melds smoked salmon with green peas, creamy potatoes, and dill. Buttery leaves of Bibb lettuce create a simple but striking backdrop; a glass of California Chardonnay...
Author: Martha Stewart
Pizza lovers will adore this quick-and-easy dip. If you're serving picky eaters, keep the black olives on the side. Cheri Authement - Appleton, Wisconsin
Author: Taste of Home
We've been making this dip in my family for generations. Serve it throughout the year with whatever fresh fruits are in season.
Author: Taste of Home
You can also twice-bake little fingerling potatoes, and they'll look just like miniature baked potatoes. The round shape of Yukon Golds, however, makes those potatoes much easier to hollow out.
Author: Tony Rosenfeld
Try serving these "fingers" and "paws" to your Halloween guests for a delightfully ghoulish surprise. Martha displayed this unique treat on a specialMonster Buffet during her Halloween Monster Bash with...
Author: Martha Stewart
Think of this as an update on the taco bar: Lay out a platter of seasoned, lime-doused avocado halves and bowls of toppings, and let guests help themselves.
Author: Martha Stewart
What makes this spread such a marvel is its "milk mayonnaise" base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center...
Author: David Leite
Zucchini blossoms stuffed a basil lemon ricotta and lightly fried! These zucchini blossoms are dipped in a light batter made of all-purpose flour, baking powder, and seltzer water. It coats the zucchini...
Author: Laura / A Beautiful Plate
An abundance of fresh basil leaves calls for classic-and versatile-Basil Pesto Spread! Serve it as an appetizer on toasted crostini or as the main meal tossed with angel hair pasta.
Author: Sheila Thigpen
This sweet and spicy glaze is delicious over chicken wings, but would also be good with salmon or roasted pork loin. For a less spicy sauce, reduce the amount of hot red pepper sauce by half.This recipe...
Joan Rivers and Martha make hors d'oeuvres inspired by the best picture nominees, including White Bean Hummus.
Author: Martha Stewart
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. -Peggi Stahnke, Cleveland, Ohio
Author: Taste of Home
The roasted tomatillos will have the most pronounced flavor the first day you make this salsa.
Author: Martha Stewart
This is one of many all time favoites I tried in Germany. I went to the Strawberryfest and you could smell them all the way down the fairway OMG!...served hot out of a huge copper kettle....in a big paper...
Author: JoSele Swopes
Tarama is salted and cured carp or cod roe used in Greek and Turkish cooking. It ranges in color from orange-red to pale beige and can be found online or at specialty or Mediterranean markets.
Author: Martha Stewart
Author: Author: Karen Kerr
Tomatoes, red onion, cilantro, and lime juice combine to make a fresh, flavorful pico de gallo perfect for serving with baked plantain chips or spooning over beans and rice.
Author: Martha Stewart
Tangy goat cheese and sweet cherries make this fresh cherry cheese ball a delicious party appetizer!
Author: Wendy O'Neal