Aug 18, 2009 -
I can't let August end without hosting a Summer cocktail party, so this Friday we're gathering in the gorgeous garden of my sister's house to sip drinks and nibble snacks. The assorted menu of savory bites is 100 percent finger food that's both vegetarian and carnivore friendly.
Those who don't eat meat will enjoy crispy black-bean cakes with creamy guacamole.
- 3 Comments
Oct 28, 2009 -
Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.
- 2 Comments
Sep 28, 2009 -
Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto.
- 1 Comment
Sep 14, 2009 -
Everything tastes better with bacon, and dates are no exception! I recently went to an end-of-Summer barbecue and couldn't stop eating these crispy bacon-wrapped dates. Of course, I had to ask the hostess for the simple recipe to share with you.
- 17 Comments
Nov 04, 2009 -
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- 0 Comments
Feb 12, 2007 -
The other day I received a frantic voicemail from one of my best girlfriends, Melissa in Seattle. She enjoys cooking and has invited some friends over for appetizers and drinks before they head out to dinner at a fancy restaurant. Melissa is a strict vegetarian who doesn't eat meat or fish in any way, shape, or form.
- 6 Comments
Aug 17, 2009 -
Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat!
- 2 Comments
Nov 27, 2008 -
I'm not from the South, but I have always considered pimento cheese to be an oddly glamorous appetizer. The ingredients are simple, but the flavor combination sublime. When I saw sausage master Bruce Aidells's sophisticated makeover of this Southern classic in the December issue of Bon Appétit magazine, I knew I had to make it.
- 7 Comments