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Red Pepper Cheese Crostini Is Easy, Fast, and Delicious App
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.
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Say Cheese: Marinated Feta Stuffed Cherry Tomatoes
Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production — like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria.
Say Cheese! Baked Brie With Mushrooms
One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it.
Killer App: Melon, Prosciutto, and Mozzarella Brochettes
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!
Classic Artichoke Dip Is a No-Fail Appetizer
For entertaining, I'm a huge fan of dips. They can be assembled before the event, easily feed a crowd, and are always popular. Take artichoke dip, for example; even though I've had it a million times, I never get sick of it!
Kale Chips: A Savory, Simple, and Nourishing Snack
When some friends announced they'd be stopping by last Sunday, I wanted to make a welcoming snack in a flash. But after hours of munching on heavy March Madness snacks the day before, I needed to give my body a little lovin' with some lighter, vegetable-centric fare.
I knew exactly what to make: oven-baked chips made from nothing but olive oil and Tuscan kale.
Onion Dip Two Ways — Beginner and Expert
Need something to bring to a March Madness party this weekend? Skip the conventional six-pack in favor of onion dip, a classic crowd-pleaser. Whether you opt for a simple rendition or a more sophisticated version with slow-caramelized onions, exotic spice, and handmade chips, winning and losing spectators alike will get behind the dip's cool, tangy, melt-in-your-mouth creaminess.
Come Party With Me: Bedazzle Bonanza — Menu
When FabSugar and I came up with the idea to host a Bedazzling party, I knew the menu would have to include dishes that sparkle with flaky chunks of fleur de sel. Since the party is on a Sunday afternoon, the menu consists of three light, simple nibbles. While waiting their turn to use the Bedazzler, guests can enjoy salt-roasted shrimp with scampi dip.
Celebrate With Fig Tapenade, Goat Cheese Amuse-Bouche
New Year's Eve is an ideal time to serve simple appetizers that can withstand hours of partying. After making Roquefort and Walnut Canapés, I had leftover walnuts, so I looked for another amuse bouche that could use up the nuts.
With its easy fig and olive tapenade, this delicious bite is served on a cracker with a small dollop of goat cheese and a roasted walnut topping.
Latkes Two Ways — Beginner and Expert
In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms — from zucchini variations to beet renditions — the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.
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