Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
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.
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 gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
These rice fritters have a creamy center and a slightly crisp exterior.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This is our favorite recipe for preparing fresh favas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
A symphony of flaky puff pastry and creamy goat cheese.
Warm, rich, and delightfully creamy—the fondue craze of the 1970s is back!
This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
Homemade pimento cheese spread is the filling or the unusual appetizer.
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.