Cocktail Party (53)
Backyard BBQ (18)
The best part of this dish is the sauce and bread; the shrimp come second.
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
This kitschy cocktail food of the 30’ is back for the holidays.
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
These rice fritters have a creamy center and a slightly crisp exterior.
Slowly cooking green beans over low heat in a generous amount of butter renders them sweet and tender.
This easy-to-prepare first course captures the essence of summer.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This is a favorite New England preparation for stuffed quahog clams.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
These buckwheat crepes with pork pate are part pancake, part crepe, part flatbread, and totally delicious.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
This recipe is a clever and tasty version of the Southern classic.