Author: Adeena Sussman
Author: Jill Ringer
Author: Ted Allen
Author: Sally Gilmour
Author: Cindy Vogels
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
Author: Bich Minh Nguyen
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black...
Author: Karen Adler
Author: Teri Lyn Fisher
Author: Anton Nocito
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
Author: Erika Lenkert
Author: Jessica B. Harris
Author: Judy Harmon
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked...
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda,...
Author: Andy Baraghani
Author: Ruth Cousineau