Party Appetizers Recipes

From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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jolayne2003937 says:

From Taste of the South

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From Taste of the South

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From Taste of the South

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From Fine Cooking Magazine

Serranos are generally hotter than jalapenos, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.

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From Taste of the South

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From Fine Cooking Magazine

My sous chef Michelle Giroux developed this delicious dish as a vegetarian entree for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or "pasta wraps"), found in the grocery produce section, give excellent results and are quick and easy to work with.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

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From Fine Cooking Magazine

This elegant starter takes fish and chips to a whole new level.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.

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From Fine Cooking Magazine

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

My food is meant for sharing. But how do you share French onion soup politely? In my version, you get everything that's great about the classic--crispy bread, gooey cheese, and luscious soup--in one delicious bite.

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From Fine Cooking Magazine

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