Cocktail Party (9)
Backyard BBQ (7)
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
This salad comes from the namesake Seattle restaurant.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
One of our favorite ways to use tangy marinated artichokes is for crostini.
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.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
The key to ultrafluffy biscuits is to work the dough as little as possible.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
This creamy-centered corn bread pudding rises like a soufflé.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.