Dana Treat (1)
I Shot the Chef (1)
Cocktail Party (14)
Backyard BBQ (1)
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.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
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.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Make a batch of these as a summertime snack.