This salad showcases Mexican papaya. Its yellow- to red-colored flesh adds a subtle sweetness.
Author: Martha Stewart
Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.
Author: Martha Stewart
Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.
Author: Martha Stewart
You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.
Author: Martha Stewart
This dish is a good use for day-old baguette or leftover Italian bread.
Author: Martha Stewart
Author: Martha Stewart
My friends and I get together once a month to play cards...and to sample a selection of appetizers! One of their favorites is this creamy spread.
Author: Taste of Home
Cream cheese, horseradish and Dijon mustard are a nice complement to the spinach in this sandwich. It also slices easily to make tasty appetizers.-Barbara Nowakowski, Mesa, Arizona
Author: Taste of Home
Author: Martha Stewart
These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. It's impossible to eat just one!
Author: Jennifer Segal
This dish is delicious served warm or at room temperature.
Author: Martha Stewart
Our home economists make a simple-to-prepare shrimp salad and serve it on endive leaves for a from-the-sea version of lettuce wraps.
Author: Taste of Home
These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs...
Author: Martha Stewart
The chicken gets marinated in a tasty sauce of roasted yellow peppers and peaches before grilling; serve extra sauce on the side along with brown rice.
Author: Martha Stewart
In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: "Sometimes I use a few fresh green...
Author: Taste of Home
These wrapped bundles are filled with a sweet chocolate candy kiss and sure to delight guests at your next party. -Darlene Brenden, Salem, Oregon
Author: Taste of Home
Serve this simple, elegant dip with crudites such as carrots, fennel, endive, and broccoli.
Author: Martha Stewart
This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy...
Author: Taste of Home
These cheesy pinwheels are our favorite for Mother's day. No matter how many we bake, there are never any leftovers. The light cheddar tang complements the tomato flavor beautifully. They look complicated...
Author: Taste of Home
This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks.
I like to serve this savory spread on rye bread, but it's just as satisfying on crackers or bagel chips. -Doris Heath, Franklin, North Carolina
Author: Taste of Home
"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South...
Author: Taste of Home
Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.
Author: Martha Stewart
When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess....
Author: Shira Bocar
A tasty sweet-sour sauce glazes bite-size sausages in this recipe shared by Maxine Cenker of Weirton, West Virginia. "Serve these effortless appetizers with toothpicks at parties or holiday get-togethers,"...
Author: Taste of Home
These zucchini pizza fritters are the perfect after-school snack. Plus, they're freezer friendly! -Marisa Allen, First and Full
Author: Taste of Home
Make these bacon-shrimp skewers for the perfect appetizer at your next party or barbecue. Sweet pineapple and smoky bacon give this dish a delicious taste.
This is an excellent way to use up bread that's no longer fresh-using day-old bread actually enhances the flavor, making the toasts all the crunchier.
Author: Martha Stewart
Go ahead...spread on Caralyn Berigan's toast topper a little thick. "I adapted it from a higher-calorie spread without losing its fruity flavor," she reports from Golden, Colorado. "It's excellent on bagels,...
Author: Taste of Home
This appealing appetizer from Sue Huebner of Wausau, Wisconsin shapes up nicely for Valentine's Day-or any special holiday. "I cut the bread for my canapes into hearts, flowers and other seasonal symbols,"...
Author: Taste of Home
I came up with this recipe when I got tired of the same old wings. These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers. The...
Author: Taste of Home
Here's what you need: lean ground beef, garlic powder, paprika, cayenne, black pepper, kosher salt, scallions, panko breadcrumbs, large eggs, orange, soy sauce, brown sugar, garlic cloves, grated fresh...
Author: Tayo Ola
The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice. Enjoy these alongside our Beef Burgers.
Author: Martha Stewart
I made this awesome bruschetta for my daughter's baby shower, but I should've planned for more. We ran out right away! -Coleen McCrea Katz, Havertown, Pennsylvania
Author: Taste of Home
Slicing the pumpernickel toast into triangles makes this easy appetizer the perfect size for guests to eat in one bite.
Author: Martha Stewart
I make this creamy, savory dip in my slow cooker. The dip tastes great with crunchy tortilla chips or raw vegetables. -Gina Fensler, Cincinnati, Ohio
Author: Taste of Home
Vibrant slices of zucchini and yellowsquash, plus Greekolives, are arrangedover flaky store-bought phyllo doughfor an easy seasonaltart.
Author: Martha Stewart
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.
Author: Martha Stewart
If you're looking to work more greens into your family's diet, reach for these irresistible snacks instead of potato chips. For a milder version, simply omit the Sriracha sauce.
Author: Martha Stewart
A sweet and spicy sauce that is the South's favorite condiment. Use it for appetizers, dipping or cooking!
Author: Julia Jordan | Julia's Simply Southern
Author: Martha Stewart
Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.
Author: Martha Stewart
This fun take on classic pigs in a blanket wraps up pork-and-beef logs in from-scratch pastry dough. Bet you can't eat just one! Cyndi Fynaardt, Oskaloosa, Iowa
Author: Taste of Home
This sour-cream dip variation features caramelized onions inside a roasted Spanishonion.
Author: Martha Stewart
These pulled-pork sliders get their deeply savory flavor from pork in two forms: bone-in shoulder and smoky slab bacon.
Author: Martha Stewart