Dana Treat (1)
Eat Blog Sleep (1)
Cocktail Party (43)
Backyard BBQ (3)
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
Tempura is a popular Japanese specialty.
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
A Japanese chef's spin on American beef.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Homemade pimento cheese spread is the filling or the unusual appetizer.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
A country-style terrine topped with autumnal fruit jelly.