appetizer

Puerto Rican Corn Fritters: Sorullitos de Maíz

byYadsia G. Iglesias

Grilled Feta Cheese with Honey and Thyme

byHonest Cooking

Japanese Popcorn Shrimp

byHonest Cooking

Tartare de Boeuf: How to Make Classic Steak Tartare

byAlyssa Holder

Hummus with Pickled Jalapeños

byAshley Melillo

Spanish Tapas: How to Make Crispy Roasted Patatas Bravas

byHonest Cooking

Tuna and Watermelon Ceviche with Yuzu Aji Amarillo Tiger’s Milk

bySharan Kuganesan

Velvety Cream of Mushroom Soup with Truffle Oil

byKeith Jackie

Red Wine and Honey Glazed Chorizo

byKristen Stevens

Provoleta – Argentinian Grilled Cheese Spread

byJohn Bek

Party Food: Smoked Gouda and Bacon Dip

byOlivia Mesquita

Chorizo and Cheese Croquettes

byMeghan Bassett

Baked Lemon Pepper Chicken Wings

byAmrita Song

Blue Cheese and Parmesan Flank Steak Bruschetta

byTaylor McBride

Peruvian Scallops a la Chalaca

byJulia Sherman

Smoked Salmon Cream Cheese Bruschetta

byNeha Mathur

Kisir – Turkish Bulgur Salad

bySharan Kuganesan

The Secret’s Out: NYC’s Newest Speakeasy-Inspired Bars

bySharan Kuganesan

Sweetbriar: Where Sparks Fly Amidst Live-Fire Cooking

bySharan Kuganesan

Dim Sum at Home: Nori Prawn Patties

byAnn Low

Lentil Dip and Crudités from Chef Eliana Godinez

byHonest Cooking

Oniro Taverna & Lounge, a Mesmerizing Authentic Greek Restaurant

byIzabela Jay

Baked Garlic-Parmesan Chicken Wings

byDan George

Sriracha and Paneer Spring Rolls

bySoni Sinha

Match Made In Culinary Heaven with Chef Stephanie Izard

byAlyssa Holder

Roasted Tomatoes and Burrata

byLaney Schwartz

Fried Ravioli with Marinara Sauce

byKelley Simmons

Spring Appetizer: Whipped Beet Ricotta Dip with Lemon Zest and a Glass of Rosé

byHonest Cooking

Vegan Jalapeño Queso Dip

byVicki Brett-Gach

Easy Dip Recipes to Bring to Spring Festivities

byHonest Cooking

Perfect Spring Recipes with Prosciutto di Parma

byHonest Cooking

Easy Prosciutto-Wrapped Avocado Bites

byErin Rebecca

How to Make Stromboli

byDeborah Mele

Asparagus, Goat Cheese and Prosciutto di Parma Crostini

byNicole Triebe

Smoky Harissa Eggplant Dip

bySapana Behl

Executive Chef Kostas Athanasiou of Hilton Athens Shares His Sea Bream Carpaccio

byMichelle M. Winner

Crispy Onion Pakoda

byPriya Lakshminarayan

Beet Hummus Dip

byAnina Meyer

Chefs’ Favorite Recipes for the Super Bowl

byAnnelise McAuliffe

Epic Layered Dips for the Super Bowl

byHonest Cooking

Waffle Bites with Rosemary Apple Butter

byrachaelwhite

4 Finger-Lickin’ Super Bowl Bites Made Extra Flavorful with Soy Sauce

byHonest Cooking

Fried Oysters with Deviled Egg Sauce

byHonest Cooking

Cranberry and Puff Pastry Bites

byVeronika Tikhomirova

Mushroom Bruschetta with Triple Cream Brie

bySylvia Fountaine

An Easy Winter Cheeseboard and Beaujolais Wine

byBecky Winkler

Honey Mustard-Glazed, Bacon-Wrapped Brussel Sprouts

byCarmen Sturdy

Holiday Entertaining Tips and Appetizer Recipes

bynatalieparamore

Dijon Mustard Chickpea Fritters

byElaine Gordon

Roast Beef Crostini and Dijon Horseradish Sauce

byNicole Triebe

Loire Valley Wines and Rosemary Goat Cheese Gougères

byvictoriatownsend

Sausage Bites Cooked in White Wine and Served with Creamy Mustard Dipping Sauce

byErin Rebecca

Mustard-Coated Crispy Potato Bites

byAnita Schecter

Prosciutto-Wrapped Pears with Manchego and Beaujolais Wine

byKaren Kelly

Party Finger Food: Gluten-Free Zucchini Rolls

byAmbra Torelli

Tailgating or Game Day Recipes with Big Flavor

byHonest Cooking

Spicy Edamame Hummus

byPatricia Conte

Vegan Nacho “Cheese” Dip

byTori Cooper

Fresh Fennel and Red Onion Appetizers

byKristel - Photorical Food

Pineapple and Mango Shrimp Ceviche

byTaylor Kiser