Dianasaur Dishes (1)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
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.
This vegetable dish is a work of art in both appearance and flavor.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Use an entre-deux-mers or other dry white wine for this dish.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
A delicious and easy appetizer sure to please your holiday guests.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
An easy to make appetizer of salty anchovies and melted mozzarella.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.