Southern/Soul Food (11)
Cocktail Party (55)
Backyard BBQ (19)
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
We love these everyday delicacies for their simplicity.