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
If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.
This recipe-made with potato, butter, garlic, eggs, and flour-is even greater than the sum of its parts.
Author: Cal Peternell
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
Author: Teri Lyn Fisher
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...
Author: Kim Haasarud
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: Eben Freeman
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small...
Author: Marcia Munson
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Author: Angel Adoree
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often...
Author: Gina Marie Miraglia Eriquez
Author: Irma S. Rombauer
Author: Nigella Lawson
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good...
Author: Julia Bainbridge
Author: Katie Brown
Author: Ryan Magarian
A sparkling Champage cocktail with creme de cassis.