Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Calling all spicy lovers! Try our Ranch Fire Crackers recipe. The flavor kick of these zesty crackers will make them a favorite at parties, game nights...
Author: Hidden Valley
Here's what you need: chicken breasts, salt, paprika, pepper, garlic powder, barbecue sauce, honey, oil, shredded cheese blend, bacon, red onion, fresh...
Author: Frank Tiu
Homemade croissants, cheese, and ham becomes a lovely bite to serve for Mother's Day, holiday parties, birthdays, summer gatherings, and more.
Author: Martha Stewart
As an appetizer for my Presidents' Day dinner, I reshaped a favorite cheese ball recipe into this log. Rolled in nuts and sprouting herb sprig "branches",...
Author: Taste of Home
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Author: Martha Stewart
For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery's international...
Author: Taste of Home
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Author: Martha Stewart
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. -Jeanne...
Author: Taste of Home
I often serve buttery grilled bread with steak and a salad. It's so quick to make, and it's also easy to add to whatever else you have on the grill. -Debbi...
Author: Taste of Home
These flavorful and colorful appetizers are so fun they'll be the talk of the party. And they're so easy: Simply assemble the day before and forget about...
Author: Taste of Home
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple,...
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Cap off this speedy supper with Chocolate Cream Fruit Dip created by Debbie Bond of Richwood, West Virginia. The thick sweet mixture has a mild chocolate...
Author: Taste of Home
My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy...
Author: Taste of Home
The fresh herbs give these tiny zucchini fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch.
Author: Martha Stewart
Ceviche is a seafood dish of raw fish marinated in citrus juice, which "cooks" the fish without heat. This version starts with cooked shrimp and adds tomatoes,...
Author: Taste of Home
Flaky, tender, cheesy dough surrounds a warm and salty-juicy olive. A fun and easy baked appetizer recipe, perfect for entertaining!
Author: Brenda | A Farmgirl's Dabbles
Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver....
Author: Martha Stewart
Martha's version of the Gulf dish jbab rubyan calls for cooking succulent shrimp balls loaded with pine nuts and golden raisins in a bath of sweet-and-spicy...
Author: Martha Stewart
Here's what you need: paprika, salt, cayenne, ground fenugreek, ground ginger, onion powder, ground cardamom, ground nutmeg, garlic powder, ground cloves,...
Author: Rie McClenny
Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.
Author: Martha Stewart
Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. But today it is about the beans,...
Author: Mely MartÃnez
Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes
Author: Martha Stewart
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I've had to get sneaky now when...
Author: Taste of Home
Here's what you need: large white onions, mozzarella cheese, flour, eggs, breadcrumb, oil, marinara sauce
Author: Tasty
The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.
Author: Martha Stewart
Boursin cheese can be expensive to buy. This homemade version is budget friendly and is fabulous. Your guest won't realize you made it.-Debra Chylik, Valley...
Author: Taste of Home
This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot...
Author: Martha Stewart
Here's what you need: boneless pork shoulder, achiote paste, McCormick dark chili powder, ancho chile powder, hot chipotle chili powder, onion powder,...
Author: Elizabeth Jones
I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I can't get enough of our wonderful local citrus. This is one way to...
Author: Taste of Home
Sweet mandarin oranges temper the boldness of cilantro, jalapeno and onion in this salsa, creating an impressive and colorful combination. -Yvonne Opp,...
Author: Taste of Home
Everyone loves this mouthwatering starter with just a few ingredients. We appreciate that it's a fast, simple way to use up extra tomatoes from our garden....
Author: Taste of Home
From Lakeville, Massachusetts, Nancy Tanguay shares this fruit dip that has a fun pineapple and coconut flavor. "I usually serve it with melon slices,...
Author: Taste of Home
Here's what you need: boneless, skinless chicken breasts, plain breadcrumbs, flour, eggs, salt, garlic powder, onion powder, paprika, dried basil, dried...
Author: Claire Nolan
This dinner is popular with the kids and is great served for Super Bowl Sunday.
Author: Martha Stewart
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...
Author: Taste of Home
"This is a recipe I served my kids when time was short...and so was leftover ham," recalls Delia Kennedy of Deer Park, Washington. Spread the sweet ham...
Author: Taste of Home
Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step...
Author: Martha Stewart
"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of...
Author: Martha Stewart
Nothing goes better with an Italian feast than a slice of this crusty bread.
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...
Author: Martha Stewart
Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.
Author: Martha Stewart
Kristine Sims of St. Joseph, Michigan puts a tantalizing twist on salsa. Tangy fruit, savory onion and peppy hot sauce work in perfect harmony to create...
Author: Taste of Home
Anyone can pull off spinach and artichoke dip-so brighten it up using collard greens for a southern twist. Serve this dish with warm garlic naan or tortilla...
Author: Taste of Home
Here's what you need: bread flour, whole milk, bread flour, granulated sugar, kosher salt, instant yeast, whole milk, milk powder, large eggs, unsalted...
Author: Cabot Creamery Co-operative
In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.
Author: Martha Stewart